PENGARUH PENAMBAHAN HIDROKOLOID CARBOXYL METHYL CELLULOSE (CMC) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN KIMIA SELAI DARI BUAH PISANG MAS (Musa acuminata colla) - Riwal, Riwal; Muzakkar, Muhammad Zakir; hermanto, hermanto (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2019)
ABSTRACT This study aimed to analyze the organoleptic and chemical characteristics of ladyfinger banana jam with theaddition of carboxyl methylcellulose (CMC). This research was conducted using a Completely Randomized Design(CRD), with the addition of CMC treatments in CO = 100% banana pulp: 0% CMC (control), C1 = 100% banana pulp:0.1% CMC, C2 = 100% banana pulp: 0.2% CMC, C3 = 100% banana pulp: 0.3% CMC, and C4 = 100% banana pulp:0.4% CMC. The data were analyzed using analysis of variance (ANOVA). The results show that the best treatment ofladyfinger banana jam product was C2 (100% banana pulp: 0.2% CMC) with an average preference scores for color,aroma, taste, and texture reached 3.98 (like), 3.44 (slightly like), 3.73 (slightly like), and 4.0 (like), respectively. Thechemical characteristic of selected C2 jam product shows that water content of 32.529%), the pH level of 4.25), VitaminC content of 0.100%, protein content of 2.123%, and glucose content of 4.726%. The results show that the addition ofCMC in the manufacture of ladyfinger banana jam has a significant effect on color and texture but no significant effect onaroma and taste. It also influenced the water content, acidity (pH), vitamin C, protein content and glucose levels in jamproducts that panelists mostly preferred. Keywords: Jam, Lady Finger Banana Fruit, and CMC (Carboxyl Methyl Cellulose)ABSTRAK Penelitian ini bertujuan untuk mempelajari karakteristik organoleptik dan kimia dengan penambahan carboxylmethyl cellulose (CMC). Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL), denganperlakuan penambahan CMC yaitu CO = bubur buah pisang 100% : CMC 0% (kontrol), C1 = bubur buah pisang 100%: CMC 0,1%, C2 = bubur buah pisang 100% : CMC 0,2%, C3 = bubur buah pisang 100% : CMC 0,3%, dan C4 = buburbuah pisang 100% : CMC 0,4%. Analisis data menggunakan sidik ragam atau Analysis of Varian (ANOVA). Hasilpenelitian yang diperoleh menunjukkan bahwa perlakuan terbaik produk selai pisang mas yaitu C2 (bubur buah pisang100% : CMC 0,2%) dengan rata-rata kesukaan terhadap warna sebesar 3,98 (suka), aroma sebesar 3,44 (agak suka),rasa sebesar 3,73 (agak suka) dan tekstur sebesar 4,0 (suka). Nilai karakteristik kimia produk selai terpilih C2 (buburbuah pisang 100% : CMC 0,2%) yang meliputi meliputi kadar air (32,529%), kadar pH (4,25), Kadar Vitamin C (0,100%),kadar protein (2,123%) dan kadar glukosa (4,726%). Berdasarkan hasil tersebut dapat disimpulkan bahwa penambahanCMC pada pembuatan selai buah pisang mas berpengaruh nyata terhadap warna dan tekstur dan berpengaruh tidaknyata terhadap aroma dan rasa, dan terdapat pengaruh terhadap kadar air, keasaman (pH), vitamin C, kadar proteindan kadar glukosa pada produk selai yang disukai panelis. Kata kunci : Selai, Buah Pisang Mas dan CMC (Carboxyl Methyl Cellulose)