PENGEMBANGAN SELAI JAGUNG MANIS (Zea mays saccharata) DENGAN KONSENTRASI GULA YANG BERBEDA
DOI:
https://doi.org/10.31571/saintek.v8i2.1269Keywords:
selai jagung manis, konsentrasi gula, uji organoleptik.Abstract
Abstrak
Penelitian ini mengukur pengaruh perbedaan konsentrasi gula terhadap hasil uji organoleptik selai jagung manis (Zea mays saccharata). Desain yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan tiga perlakuan konsentrasi gula (100, 150 dan 200 gr) dan 25 replikasi. Apabila terdapat perlakuan yang signifikan dilanjutkan dengan uji Duncan pada alfa 0,05. Selai jagung manis diujikan kepada 25 orang panelis tidak terlatih dengan menggunakan uji organoleptik yang dilaksanakan di SMA Negeri 2 Pontianak. Instrumen penilaian berupa lembar uji skalar garis dengan enam parameter yaitu warna, aroma, kekentalan, rasa jagung, tingkat kemanisan dan kesukaan. Data hasil uji organoleptik dianalisis menggunakan SAS dengan model RAL. Hasil menunjukkan hanya aroma jagung dengan konsentrasi gula 100 gr yang disukai panelis secara signifikan. Oleh karena itu, selai jagung manis yang disukai oleh siswa adalah selai dengan aroma jagung manis yang tercium. Dari rata-rata skor, panelis cenderung memilih warna yang cerah, kental, rasa jagungnya terasa, dan manis.
Abstract
This research measured the effect of different sugar concentration towards the results of organoleptic tests of sweet corn jam (Zea mays saccharata). The design was completely randomized design (CRD) with three sugar concentration treatments (100, 150 and 200 gr) and 25 replications. If there was a significant treatment followed by Duncan test at alpha 0.05. Sweet corn jam was tested to 25 untrained panelists using an organoleptic test conducted in SMA 2 Pontianak. The instrument was the line scalar test sheet with six parameters namely color, aroma, viscosity, flavor, sweetness and preference level. Data were analyzed using SAS with CRD model. The results showed only the corn aroma with 100 gr sugar concentration significantly liked by the panelists. Therefore, the jam was favoured by students was the jam with strong sweet corn aroma. From the average score, the panelists tend to choose bright color, thick, strong corn taste, and sweet.
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