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PENGARUH PENAMBAHAN GULA TERHADAP MUTU SELAI EMBEM (MANGIFERA ODORATA GRIFF)

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Penilaian

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This study aimed to determine the quality of embem mango (Mangifera odorata Griff) jam with the addition of various sugar concentrations. The research employed a Completely Randomized Design (CRD) with a non-factorial arrangement consisting of 6 treatment levels and was repeated three times. The treatment factor was sugar concentration (25%, 30%, 35%, 40%, 45%, 50%). The observed parameters included chemical characteristics (moisture content, pH, and total sugar content), physical characteristics (spreadability and color L*, a*, b*), and organoleptic characteristics (taste, color, and aroma). The results showed that the addition of sugar concentration significantly affected the pH, total sugar content, spreadability, L*, a*, b* values, and organoleptic characteristics (taste, color, and aroma) of the embem jam. The embem jam with the addition of 50% sugar concentration was the best treatment based on sensory characteristics (color, taste, and aroma), as well as chemical and physical properties.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507002679	T172947	T1729472025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1729472025

Publisher

: ., 2025

Collation

xiii, 60 hlm.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

EM

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