Text

PENGARUH RASIO KULIT ALBEDO - BIJI DURIAN (Durio zibethinus Murr) dan KONSENTRASI GULA TERHADAP KARAKTERISTIK SELAI KULIT ALBEDO - BIJI DURIAN (Durio zibethinus Murr) 2025

---

Penilaian

---

This study aims to determine the durian (Durio zibethinus Murr) skin-seed ratio and sugar concentration on the characteristics of durian (Durio zibethinus Murr) skin and seed jam. This study used a Completely Randomized Factorial Design (RALF) with two treatment factors, namely (A) The ratio of durian skin: durian seeds consisting of 3 treatment levels (90% albedo skin: Durian seed 10%, Albedo skin 70%: Durian seeds 30%, albedo skin 50%: Durian seed 50%). (B) the addition of granulated sugar consisting of 3 treatment levels (40%, 55%, 60%). Each treatment was repeated 3 times, so there were 27 experimental units. The parameters observed in this study consisted of physical characteristics (viscosity, color L* a* b* and spreadability), chemical characteristics (moisture content, total soluble solids and pH), and sensory characteristics (texture, taste, and color). The results showed that the 70%:30% ratio with 55% sugar added was considered the best combination due to the optimal balance between texture, flavor, and other sensory qualities, based on the analysis results. These results indicate that the ratio of the main ingredients and the sugar content used play an important role in determining the quality of jam made from albed leather.

---

Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002816	T172957	T1729572025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

-

Call Number

T1729572025

Publisher

: ., 2025

Collation

vii, 44 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

-

Classification

630.07

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

Pertanian

Specific Detail Info

-

Statement of Responsibility

EM

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment