Pengaruh Penambahan Pektin Kulit Jeruk Keprok (Citrus reticulata) Terhadap Karakteristik Fisikokimia Selai Lembaran Kulit Pisang Kepok (Musa paradisiaca)

Suparno Suparno
Evi Faridawaty
Wijantri Kusumadati
Theresia Novita Sari
Devi Fatmawati (Universitas Palangka Raya)
Arief Rahman

Jurnal Pertanian Terpadu
Vol 14 No 1 (2026): Jurnal Pertanian Terpadu Jilid XIV Nomor 1 Juni 2026 (in Press)

Tangerine peel is a potential source of pectin in forming sheet jam gel in combination with kepok banana peel, resulting in attractive sheet jam. The study aimed to determine the impact of adding tangerine peel to kepok banana peel on the physicochemical quality of sheet jam. The results revealed that the addition of tangerine peel to kepok banana peel sheet jam significantly influenced its water content, pH, total soluble solids, crude fiber, methoxyl content, and total phenolics. The sheet jam with 0.5 gram tangerine peel pectin was identified as the best treatment, exhibiting a water content of 18.24%, pH 3.67, total soluble solids 21.30 oBrix, crude fiber 4.64%, methoxyl content 11.32%, and total phenolics 6.89 mg GAE/g, all of which are within the desirable range for sheet jam quality.