Pengaruh Perbandingan Bubur Daun Lidah Buaya, Sari Markisa dan Manisan Belimbing Wuluh dengan Penambahan Pektin Terhadap Mutu Marmalade

ABSTRAK
DWI ARISTANTIA S : Pengaruh perbandingan bubur lidah buaya, sari markisa dan
belimbing wuluh dengan penambahan pektin terhadap mutu marmalade dibimbing oleh
RONA J NAINGGOLAN dan HERLA RUSMARILIN.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur lidah
buaya, sari markisa dan belimbing wuluh dengan penambahan pektin terhadap mutu dan
uji organoleptik marmalade campuran bubur lidah buaya, sari markisa dan belimbing
wuluh. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian
USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu
perbandingan bubur lidah buaya, sari markisa dan potongan belimbing wuluh (M) :
(40%:50%:10% ; 30%:60%:10% ; 20%:70%:10% ; 10%:80%:10%) dan jumlah pektin
(P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar
vitamin C, total asam, total padatan terlarut, kadar serat kasar, penentuan pH, uji skor
hedonik daya oles, uji organoleptik warna, aroma dan rasa.
Hasil penelitian menunjukkan bahwa perbandingan bubur lidah buaya, sari
markisa dan belimbing wuluh memberikan pengaruh berbeda sangat nyata terhadap kadar
air, kadar abu, kadar vitamin C, total asam, total padatan terlarut, dan kadar serat kasar.
Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu,
kadar vitamin C, dan kadar serat kasar. Interaksi antara kedua faktor memberikan
pengaruh berbeda nyata terhadap kadar vitamin C. Perbandingan bubur lidah buaya, sari
markisa dan belimbing wuluh (10%:80%:10%) dan jumlah pektin (2,5%) menghasilkan

kualitas marmalade yang terbaik dan lebih diterima
Kata kunci : lidah buaya, markisa, marmalade, pektin
ABSTRACT
DWI ARISTANTIA S: The effect of the ratio of aloe vera, passion fruit juice and
starfruit with the addition of pectin on the quality of marmalade, supervised by RONA J
NAINGGOLAN and HERLA RUSMARILIN.
This study was aimed to determine the effect of the ratio of aloe vera slurry,
passion fruit juice and starfruit with the addition of pectin on the quality and
organoleptic test of marmalade blend of aloe vera, passion fruit juice and starfruit. This
research was conducted at Food Technology Laboratory of Faculty of Agriculture,
University of Sumatera Utara, Medan, using factorial completely randomized design with
two factors i.e the ratio of aloe vera slurry, passion fruit juice and starfruit (M): (40%:
50%: 10%; 30%: 60%: 10%; 20%: 70%: 10%; 10%: 80%: 10%) and the number of
pectin (P): (1%, 1.5%, 2%, 2.5%). Parameters analyzed were moisture content, ash
content, vitamin C content, total acid, total dissolved solid, crude fiber content, pH, shear
test score, organoleptic test of color, flavor and taste.
The results showed that the ratio of aloe vera slurry, passion fruit juice and
starfruit had a very significant different effect on water content, ash content, vitamin C
content, total acid, total soluble solid, and crude fiber content. The amount of pectin had
very significant effect on water content, ash content, vitamin C content, and crude fiber

content. Interaction between the two factors had a significant different effect on vitamin
C. The ratio of aloe vera, passion fruit juice of (10%: 80%: 10%) and pectin of (2.5%)
yielded the best and more acceptable marmalade quality.
Keywords: aloe vera, passion fruit, marmalade, pectin

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Universitas Sumatera Utara