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All Journal JURNAL PERTANIAN JURNAL AGROINDUSTRI HALAL Jurnal Ilmiah Pangan Halal
Wilna Iznilillah
Fakultas Ilmu Pangan Halal, Universitas Djuanda
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Engineering Industrial & Manufacturing Engineering Social Sciences Veterinary Other

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Journal : JURNAL AGROINDUSTRI HALAL

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Karakteristik Kimia dan Sensori Selai Tamarillo (Solanum betaceum Cav.) Dengan Albedo Jeruk Pamelo (Citrus maxima L. Merr) Hastuti, Arti; Kurniawan, Muhammad Fakih; Ramadhanti, Fairuz Irdina; Nurhalimah, Siti; Iznilillah, Wilna
JURNAL AGROINDUSTRI HALAL Vol. 11 No. 1 (2025): Jurnal Agroindustri Halal
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/jah.v11i1.16243

Abstract

Jam is a semi-wet food product made from fruits with added sugar. Tamarillo (Solanum betaceum Cav.) is a fruit whose processing is still limited, usually being made into juice. The aim of this study is to investigate and analyze the effects of the ratio between tamarillo pulp and pomelo albedo pulp on chemical characteristics (moisture content, crude fiber, total dissolved solids, and pH), sensory and hedonic properties, and to select the product for further antioxidant activity testing. The research design used is a Completely Randomized Design (CRD) with a single factor, which is the ratio of tamarillo pulp to pomelo albedo pulp, with four treatment levels: (100%:0%), (85%:15%), (70%:30%), and (55%:45%). The data were analyzed using ANOVA followed by Duncan's post hoc test at a 95% confidence level. The results showed that the jam product with the formulation of 85% tamarillo pulp and 15% pomelo albedo pulp significantly affected the chemical characteristics (moisture content 31.41%, pH value 3.96, IC50 antioxidant activity value of 8.73 ppm, classified as very strong, total dissolved solids value of 40.50%), with sensory and hedonic properties resulting in a jam product that had a reddish-purple color, a distinct tamarillo aroma, a sweet-sour taste, a non-bitter aftertaste, a soft texture in the mouth, easy spreadability, and an overall preference towards liking.
Co-Authors Aji Jumiono Alfiansyah, Rafif Aprilia, Sapira Aulia, Syakila Wahda Dede Kardaya Distya Riski Hapsari Erna Puspasari Fanani, Muhammad Zainal Helmi Haris Indradewa, Rhian Iznilillah, Wilna Juniar, Vitri Heriana Kartikaratri, Tsaniyah Raihana Khadijah, Neng Siti Kurniawan, M. Fakih Lia Amalia Maharani, Siti Nayla Muharrama, Yurandani Pebrianti, Tanti Raden Siti Nurlaela Rahma, Anisa Aulia Ramadhan, Rasyad Ramadhanti, Fairuz Irdina Saryono, Zunesha Puspa Siti Aminah Siti Nurhalimah Vega, Zahra Amelia