<![CDATA[ABSTRACT This research was conducted to determine the effect of the ratio of ambon banana pulp with cocoa powder and the addition of CMC (Carboxymethyl Cellulose) on quality ofbanana-chocolate jam and its interaction. This research was consisted of three steps i.e: ambon banana pulp making, banana chocolate jam making, observation and measurement of data. Preparation of banana chocolate jam using ambon banana pulp mixed with chocolate powder (97.5:2.5, 95:5, 92.5:7.5, 90:10, and 87.5:12.5%), added milk powder (5%), sugar (50%), CMC (0.1, 0.2, 0.3%), salt (0.1%) and citric acid (0.2%).The results showed that the ratio of ambon banana pulp with chocolate powder in banana chocolate jam had highly significant effect (P <0.01) on water content, ash content, total soluble solids, total microbe, hedonic color values, and score color values. Addition of CMC in banana chocolate jam had highly significant effect (P <0.01) on water content and total dissolved solids. However, the effect was not significant (P> 0.05) on ash content, total microbe, hedonic color value, and score color values. The interaction between the ratio of ambon banana pulp with cocoa powder and the addition of CMC in banana chocolate jam had a highly significant effect on total soluble solids and total microbe. However, the effect was significant on the water content. The best formulation of ambon banana pulp with chocolate powder in banana chocolate jam based on organoleptic test hedonic was comparison of banana pulp with chocolate powder 87.5%: 12.5% and addition 0.2% CMC. Keywords : Ambon Banana, Chocolate Powder,Carboxymethyl Cellulose,Jam ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur buah pisang ambon dengan bubuk cokelat dan penambahan CMC (Carboxymethyl Cellulose) terhadap mutu selaipisang-cokelat beserta dengan interaksinya. Penelitian ini terdiri dari tiga tahap yaitu pembuatan bubur buah pisang ambon, pembuatan selai pisang cokelat, pengamatan dan pengukuran data. Pembuatan selai pisang cokelat menggunakan bubur pisang ambon dicampur dengan bubuk cokelat (97,5:2,5; 95:5; 92,5:7,5; 90:10; dan 87,5:12,5%), ditambahkan susu bubuk (5%), gula pasir (50%), CMC (0,1; 0,2; dan 0,3%), garam (0,1%) dan asam sitrat (0,1%).Hasil penelitian menunjukkan bahwa perbandingan bubur buah pisang ambon dengan bubuk cokelat pada selai pisang cokelat memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air, kadar abu, total padatan terlarut, total mikroba, nilai hedonik warna, dan nilai skor warna. Penambahan CMC pada selai pisang-cokelat memberikan pengaruh berbeda sangat nyata (P<0,01) terhadap kadar air dan total padatan terlarut. Namun memberikan pengaruh berbeda tidak nyata (P>0,05) terhadap kadar abu, total mikroba, nilai hedonik warna, dan nilai skor warna. Interaksi antara perbandingan bubur buah pisang ambon dengan bubuk cokelat dan penambahan CMC pada selai pisang-cokelat memberikan pengaruh berbeda sangat nyata terhadap total padatan terlarut dan total mikroba. Namun memberikan pengaruh berbeda nyata terhadap kadar air. Formulasi terbaik pada pembuatan selai pisang-cokelat berdasarkan uji organoleptik secara hedonik yaitu dengan perbandingan bubur buah pisang dengan bubuk cokelat 87,5%:12,5% dan penambahan CMC 0,2%. Kata kunci : Pisang Ambon, Bubuk Cokelat, Carboxymethyl Cellulose, dan Selai]]>
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