<![CDATA[ABSTRACT 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. ABSTRAK 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.]]>
