Pengaruh Perbandingan Bubur Buah Pepaya Dan Belimbing Dengan Konsentrasi Karagenan Terhadap Mutu Selai Lembaran

ABSTRAK
DANIEL SITANGGANG: Pengaruh Perbandingan Bubur Buah Pepaya dan
Belimbing dengan Konsentrasi Karagenan Terhadap Mutu Selai Lembaran,
dibimbing oleh Herla Rusmarilin dan Linda Masniary Lubis.
Produksi buah pepaya dan belimbing di Indonesia sangat melimpah, namun
pengolahannya masih sangat minim, oleh karena itu perlu peningkatan diversivikasi
pengolahan dari buah pepaya dan belimbing. Penelitian ini dilakukan untuk mengetahui

pengaruh perbandingan bubur buah pepaya dan belimbing dengan konsentrasi
karagenan yang optimum terhadap mutu selai lembaran. Penelitian ini menggunakan
metode rancangan acak lengkap dengan dua faktor yaitu perbandingan bubur buah
pepaya dan belimbing (B) : 80%:20%, 60%:40%, 40%:60%, dan 20%:80%, dan
konsentrasi karagenan (K) : 2,5%, 3,5%, 4,5% dan 5,5%. Parameter yang dianalisa adalah
kadar air, total asam, kadar vitamin C, total padatan terlarut, uji skor warna, uji skor
tekstur serta uji organoleptik warna, aroma, rasa dan tekstur.
Hasil penelitian menunjukkan bahwa perbandingan bubur buah pepaya dan
belimbing memberikan pengaruh berbeda sangat nyata terhadap kadar air, total asam,
kadar vitamin C, total padatan terlarut, uji skor tekstur serta uji organoleptik rasa dan
tekstur. Konsentrasi karagenan memberikan pengaruh berbeda sangat nyata terhadap
kadar air, total padatan terlarut, kadar vitamin C, uji skor warna, uji skor tekstur serta uji
organoleptik warna, rasa dan tekstur. Interaksi kedua faktor memberikan pengaruh

berbeda sangat nyata terhadap kadar air dan uji skor tekstur. Perbandingan bubur buah
pepaya dan belimbing 80%:20% dengan konsentrasi karagenan 4,5% memberikan
karakteristik mutu yang paling bagus terhadap selai lembaran serta masih layak untuk
dikonsumsi.
Kata kunci :Belimbing, karagenan, pepaya, selai lembaran.

ABSTRACT
DANIEL SITANGGANG: Effect of ratio of papaya and starfruit pulp with carrageenan
concentration on the quality of sheet jam, supervised by Herla Rusmarilin and Linda
Masniary Lubis.
Papaya and starfruit production in Indonesia is very abundant, but their
processing is still very minimal, therefore the diversification of their processing is needed
to increase. This study was conducted to determine the effect of ratio of papaya and
starfruit pulp with carrageenan concentration on the quality of jam sheet. This study
used a completely randomized design with two factors namely ratio of papaya and
starfruit pulp (B): 80%:20%, 60%:40%, 40%:60%, and 20%:80%, and carrageenan
concentration (K): 2,5%, 3,5%, 4,5% and 5,5%. The parameters analyzed were moisture
content, total acid, vitamin C, total dissolved solids, color and texture scores as well as
organoleptic values of color, aroma, taste and texture.
The results showed that the ratio of papaya and starfruit pulp had highly

significant effect on water content, total acid, vitamin C, total dissolved solids, texture
scores as well as organoleptic value of taste and texture. Carrageenan concentration had
highly significant effect on water content, total dissolved solids, vitamin C, color scores,
texture scores as well as organoleptic of color, taste and texture. Interaction of the two
factors had highly significant effect on water content and test scores texture. The ratio of
papaya and starfruit pulp of 80%:20% with concentration of 4,5% carrageenan gave the
best quality characteristics of the sheet jam and still acceptable for consumption.
Keywords: Carrageenan, papaya, sheet jam, starfruit,.

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