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All Journal Biofoodtech : Journal of Bioenergy and Food Technology
Widyowanti , Reni Astuti
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering

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Sifat Kimia, Fisika dan Organoleptik Selai Kulit Buah Nanas Nanda, Wahyu Mega; Widyowanti , Reni Astuti; Partha, Ida Bagus Banyuro
BIOFOODTECH : Journal of Bioenergy and Food Technology Vol. 2 No. 02 (2023): Desember
Publisher : Program Studi Teknologi Hasil Pertanian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55180/biofoodtech.v2i02.784

Abstract

Jam is a semi-solid food product made from a mixture of sugar and fruit. In this study, pineapple peel waste was used as the main ingredient for making jam because the use of pineapple peels is still unknown to the general public. The purpose of this study was to see the effect of adding sugar and natural citric acid on the chemical, physical and organoleptic properties of pineapple peel jam. The experimental design used the Randomized Complete Block Design (RCDB) method with 2 factors, namely the addition of sugar and the addition of natural citric acid from lime, lemon and lime with 2x repetition. The test parameters used were water content, pH, vitamin C, flavonoids, anthocyanin, and organoleptic including taste, aroma, color, and spreadability. The results showed that the addition of sugar had an effect on the test for water content, pH, vitamin C, flavonoids, and viscosity. The addition of citric acid had an effect on the water content, pH, vitamin C, flavonoids, viscosity, and anthocyanin tests. For the organoleptic test of pineapple rind jam the panelists were most interested in were the samples treated with the addition of 50% sugar and the addition of natural citric acid from lime (K3G3) with a moderately favorable score (5.01).  
Co-Authors Ida Bagus Banyuro Partha Nanda, Wahyu Mega