The Effect Of Adding Carboxy Methyl Cellulose (Cmc) On The Characteristics Of Orange Sweet Potato Jam
(1) Universitas Negeri Padang
(2) Universitas Negeri Padang
(3) Universitas Negeri Padang
(4) Universitas Negeri Padang
(*) Corresponding Author
Abstract
This Study aims to analyze the effect of addition Carboxy Methyl Cellulose (CMC) as much as 0%, 0.5%, 1%, 1.5% and 2% on the quality of color, aroma, soft texture, easy to spread texture and taste of orange sweet potato jam. This type of research is a pure experiment using a Completely Randomized Design method consisting of 5 treatments and 3 repetitions. To analyze the quality of orange sweet potato jam, an organoleptic test was carried out involving 3 expert panelists. The data obtained was then tabulated and continued with ANOVA. If F count > F table then proceed with the Duncan test. The results of this research show that the addition of CMC has an effect on the quality of the soft texture and the texture is easy to spread. Meanwhile, the quality of color, aroma and taste has no effect. The results of data analysis obtained the highest overall achievement scores, namely color 3.67 (2%), aroma 3.67 (2%), easy to spread texture 4.00 (2%), soft texture 4.00 (2%), and taste 4.00 (2%). The best quality test results for orange sweet potato jam with the addition of CMC were in treatment X4 with the addition of 2% CMC.
Keywords
References
Amroini, M., Purwidiani, N., Sulandjari, S., & Handajani, S. (2022). Pengaruh Penggunaan Gula Yang Berbeda Terhadap Sifat Organoleptik Dan Tingkat Kesukaan Selai Pisang Ambon. Jurnal Tata Boga, 11(2), 22-33.
Ayunin, R. Q. (2019). Pengaruh Lama Ekstraksi Terhadap Karakteristik Fisika Kimia Gelatin Kulit Kakap Merah (Lutjanus argentimaculatus) Menggunakan Perendaman Asam Askorbat (Doctoral dissertation, Universitas Brawijaya).
Faridah, A., Holinesti, R., Azhar, M., Cahyani, N., & Syukri, D. (2020). Short Communication The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus). Pakistan Journal of Nutrition, 19(4), 212-216.
Gaffar, R., dkk. 2017. Pengaruh Konsentrasi Gula Terhadap Mutu Selai Kulit Jeruk Bali (Citrus maxima). Jurnal Pendidikan Teknologi Pertanian, Vol 3 : S117 – S125
Herianto, A., Hamzah, F., & Yusmarini, Y. (2015). Studi pemanfaatan buah pisang mas (Musa acuminata) dan buah naga merah (Hylocereus Polyrhizus) dalam pembuatan selai (Doctoral dissertation, Riau University).
Helen C. D. Tuhumury.2022. Pembuatan Selai Ubi Jalar Ungu Di Desa Hitu,Kecamatan Leihitu,Kabupaten Maluku Tengah.Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
Holinesti, R. dan Annisa, M. (2020). Pengaruh Bahan Pengikat Yang Berbeda Terhadap Kualitas Rendang Boleces Ikan Tongkol. Jurna Pendidikan Tata Boga dan Teknologi. Vol. 2,No.1.
Holinesti, R., Sarita, N., Faridah, A., Insan, R.R. (2023). The Effect Of Gelatin Addition On The Organoleptic Quality Of Red Sweet Potato Jam (Ipomoea batatas). Jurnal EDUFORTECH, 8(2),95-105.
Mas’ula, A. U., & Palupi, H. T. 2018. Pengaruh Penambahan Pektin Kulit Jeruk Dan Sukrosa Terhadap Karakteristik Fisikokimia Dan Organoleptik Selai Jahe(ZingiberOfficinale). TEKNOLOGI PANGAN: Media Informasi Dan Komunikasi IlmiahTeknologi Pertanian, 9(2), 132–139
Putri, Y., Holinesti, R., Gusnita, W., & Mustika, S. (2023). The Effect Of Addition Gelatin To The Quality Of White Sweet Potato Jam. Jurnal Pendidikan Tata Boga dan Teknologi, 4(3), 479-485.
Risandi, L., Holinesti, R., Faridah, A., dan Mustika, S. (2023). Pengaruh Penambahan CMC (Carboxymethil Cellulose) Terhadap Kualitas Selai Ubi Jalar Ungu. Jurna Pendidikan Tata Boga dan Teknologi. Vol. 4, No.2.
Saputro, T. A., Permana, I. D. G. M., dan Yusasrini,
N. L. A. 2018. Pengaruh perbandingan nanas (Ananas comosus L. Merr.) dan sawi hijau (Brassica juncea L.) terhadap karakteristik selai. Jurnal ITEPA 7(1):52-60.
Sari, Kitty Purnama. 2021. Gambaran Kandungan Pemanis Buatan Siklamat Pada Selai Yang Diperjual Belikan Di Pasar Tradisional Systematic Review. Medan: Politeknik Kesehatan Kemenkes RI Medan.
Siagian, N. U. A., Rahim, A., Baharuddin, B., & Ifall, I. (2019). Pengaruh Penambahan Carboxy Methylcellulose Dan Waktu Pemasakan Terhadap Mutu Selai Nanas. Ziraa’Ah Majalah Ilmiah Pertanian, 44(2), 121.
Sudiyono, S., Sumaryati, E., & Nurhidayah, N. (2018). PENGARUH PENAMBAHAN Na-CMC (Carboxy Methyl Celluloca) DAN JENIS PISANG TERHADAP MUTU SELAI PISANG. Agrika, 12(2), 146–153.
Sumilah, & Aldi, N. (2019). Keragaman Sumber Daya Genetik Empat Varietas Ubi Kayu Lokal (Manihot Esculenta Crantz) Di Lahan Kering Sawahlunto. Prosiding Seminar Nasional Pengembangan Teknologi Pertanian, November, 64–69.
Wardani, R., Kawiji, K., & Siswanti, S. (2018). Kajian Variasi Konsentrasi CMC (CARBOXYL METHYL CELLULOSE) Terhadap Karakterikstik Sensoris, Fisik dan Kimia Selai Umbi BIT (Beta vulgaris L.) Dengan Penambahan Ekstrak Kayu Manis (Cinnamomum sp.). Jurnal Teknologi Hasil Pertanian, 11(1), 11.
DOI: 10.24036/jptbt.v5i1.11034
Article Metrics
Abstract View : 87 times; PDF : 13 times
Refbacks
- There are currently no refbacks.
Copyright (c) 2023 winda kholizah
This work is licensed under a Creative Commons Attribution 4.0 International License.
