Pengaruh Substitusi Sukrosa dengan Sorbitol terhadap Karakteristik dan Kesukaan Selai Pisang Raja - Aliza, Zahra Nafa; Hintono, Antonius; Dwiloka, Bambang (Jurnal Teknologi Pangan, 2024)
Penelitian ini bertujuan untuk mengetahui pengaruh substitusi sukrosa dengan sorbitol terhadap kadar air, aktivitas air (aw), nilai kalori dan tingkat kesukaan selai pisang raja. Penelitian ini menggunakan 5 perlakuan dan 4 ulangan dengan substitusi sukrosa dan sorbitol yaitu P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), P4 (60:40). Bahan baku yang digunakan yaitu pisang raja, sukrosa, sorbitol, pektin, asam sitrat dan air. Hasil penelitian menunjukkan bahwa substitusi sukrosa dengan sorbitol pada selai pisang raja dapat memberikan pengaruh nyata (P<0,05) terhadap kadar air, aw, rasa, tekstur dan overall, tetapi tidak memberikan pengaruh nyata terhadap kalori, warna dan aroma. Kadar air menunjukkan kenaikan, sedangkan nilai aw menurun dan parameter hedonik rasa, tekstur dan overall semakin disukai seiring dengan bertambahnya konsentrasi sorbitol yang digunakan. Hasil yang didapatkan yaitu kadar air 38,82 - 41,82%, aw sebesar 0,605 - 0,640,  nilai kalori sebesar 2415,70 – 2546,65 kalori/g. Perlakuan terbaik yang diperoleh berdasarkan penelitian yaitu proporsi sukrosa 60% dan sorbitol 40% yang menghasilkan kadar air sebesar 41,82%, aw sebesar 0,605, kalori sebesar 2416,47 kalori/g dan nilai hedonik yang paling disukai.The purpose of this reseacrh was to get effect of substitution of sucrose with sorbitol on the water content, water activity (aw), caloric value and preferred in banana jam. This reseacrh was used five treatments and four replications with variation of substitusion of sucrose and sorbitol are P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), P4 (60:40). The materials which are used in this research: banana, sucrose, sorbitol, pectin, citric acid and water. The results was shown that the different substitution of sucrose with sorbitol in banana jam a significant effect (P<0.005) on water content, aw, taste, texture and overall, but had no significant effect on calories, color and aroma. The water content shown an increase, aw value decreased and the hedonics parameters of taste, texture and overall were preferred as the concentration of sorbitol used increased. The results obtained were water content of 38.82 - 41.82%, aw 0.605 - 0.640, calorific value of 2415.70 – 2546.65 calories/g. The best treatment of this reaserch on bananan jam was obtained in the formulation of 60% sucrose substitution and 40% sorbitol which resulted in a water content of 41.82%, an aw of 0.605, a calorie of 2416.47 calories/g and the most preferred hedonic value.