Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula Terhadap Mutu Selai Jagung
ABSTRAK
DANIEL : Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula
Terhadap Mutu Selai Jagung, dibimbing oleh ZULKIFLI LUBIS dan ERA
YUSRAINI.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan
konsentrasi CMC dan konsentrasi gula terhadap mutu selai jagung. Penelitian ini
menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu
konsentrasi CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan konsentrasi gula (G): 30%,
40%, 50%, 60%. Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat
kasar, total mikroba, total padatan terlarut, pH, daya oles, uji organoleptik warna,
aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi CMC memberikan
pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total
padatan terlarut, pH, daya oles, dan uji organoleptik tekstur dan memberikan
pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna,
aroma, dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat nyata
terhadap kadar air, kadar abu, total padatan terlarut, daya oles, uji organoleptik
warna, rasa, dan tekstur dan memberikan pengaruh berbeda tidak nyata terhadap
kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara konsentrasi
CMC dan konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap
kadar air dan kadar abu. Konsentrasi CMC 1% dan konsentrasi gula 60%
menghasilkan selai jagung terbaik
Kata kunci : CMC, gula, jagung, selai
ABSTRACT
DANIEL : The effect of CMC concentration and sugar concentration on quality of
corn jam, supervised by ZULKIFLI LUBIS and ERA YUSRAINI.
This research was conducted to determine the effect of CMC concentration
and sugar concentration on quality of corn jam. This research was using a
completely factorial ramdomized design with two factors: CMC concentration
(C): 0,25%, 0,5%, 0,75%, 1,0% and sugar concentration (G): 30%, 40%, 50%,
60%. Parameters observed were the water content, ash content, fiber content,
total microbe, total soluble solid, pH, toughness, organoleptic of color, aroma,
taste, and texture.
The results showed that CMC concentration had highly significant effect
on water content, ash content, fiber content, total soluble solid, pH, toughness,
and organoleptic texture, and had no different effect on total microbe,
organoleptic color, aroma, and taste. Sugar concentration had highly significant
effect on water content, ash content, total soluble solid, toughness, organoleptic
color, taste, and texture, and had no different effect on fiber content, pH, and
organoleptick aroma. Interaction between CMC concentration and sugar
concentration had highly significant effect on water content and ash content. The
1% CMC concentration and 60% sugar concentration produced the best corn
jam.
Keywords : CMC, sugar, corn, jam
Universitas Sumatera Utara
DANIEL : Pengaruh Konsentrasi Carboxy Methyl Cellulose dan Konsentrasi Gula
Terhadap Mutu Selai Jagung, dibimbing oleh ZULKIFLI LUBIS dan ERA
YUSRAINI.
Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan
konsentrasi CMC dan konsentrasi gula terhadap mutu selai jagung. Penelitian ini
menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu
konsentrasi CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan konsentrasi gula (G): 30%,
40%, 50%, 60%. Parameter yang dianalisa adalah kadar air, kadar abu, kadar serat
kasar, total mikroba, total padatan terlarut, pH, daya oles, uji organoleptik warna,
aroma, rasa, dan tekstur.
Hasil penelitian menunjukkan bahwa konsentrasi CMC memberikan
pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat, total
padatan terlarut, pH, daya oles, dan uji organoleptik tekstur dan memberikan
pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna,
aroma, dan rasa. Konsentrasi gula memberikan pengaruh berbeda sangat nyata
terhadap kadar air, kadar abu, total padatan terlarut, daya oles, uji organoleptik
warna, rasa, dan tekstur dan memberikan pengaruh berbeda tidak nyata terhadap
kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara konsentrasi
CMC dan konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap
kadar air dan kadar abu. Konsentrasi CMC 1% dan konsentrasi gula 60%
menghasilkan selai jagung terbaik
Kata kunci : CMC, gula, jagung, selai
ABSTRACT
DANIEL : The effect of CMC concentration and sugar concentration on quality of
corn jam, supervised by ZULKIFLI LUBIS and ERA YUSRAINI.
This research was conducted to determine the effect of CMC concentration
and sugar concentration on quality of corn jam. This research was using a
completely factorial ramdomized design with two factors: CMC concentration
(C): 0,25%, 0,5%, 0,75%, 1,0% and sugar concentration (G): 30%, 40%, 50%,
60%. Parameters observed were the water content, ash content, fiber content,
total microbe, total soluble solid, pH, toughness, organoleptic of color, aroma,
taste, and texture.
The results showed that CMC concentration had highly significant effect
on water content, ash content, fiber content, total soluble solid, pH, toughness,
and organoleptic texture, and had no different effect on total microbe,
organoleptic color, aroma, and taste. Sugar concentration had highly significant
effect on water content, ash content, total soluble solid, toughness, organoleptic
color, taste, and texture, and had no different effect on fiber content, pH, and
organoleptick aroma. Interaction between CMC concentration and sugar
concentration had highly significant effect on water content and ash content. The
1% CMC concentration and 60% sugar concentration produced the best corn
jam.
Keywords : CMC, sugar, corn, jam
Universitas Sumatera Utara