<![CDATA[ABSTRACT This research was conducted to determine the effect of CMC percentage and sugar percentage on quality of corn jam. This research was using a completely factorial ramdomized design with two factors: CMC percentage (C): 0,25%, 0,5%, 0,75%, 1,0% and sugar percentage (G): 30%, 40%, 50%, 60%. Parameters observed were the water content, ash content, fiber content, total microbe, total soluble solid, pH, organoleptic of color, aroma, taste, texture and toughness. The results showed that CMC percentage had highly significant effect on water content, ash content, fiber content, total soluble solid, pH, organoleptic texture, and toughness and had no different effect on total microbe, organoleptic color, aroma, and taste. Sugar percentage had highly significant effect on water content, ash content, total soluble solid, organoleptic color, taste, texture, and toughness and had no different effect on fiber content, pH, and organoleptic aroma. Interaction between CMC percentage and sugar percentage had highly significant effect on water content and ash content. The 0,75% CMC percentage and 50% sugar percentage produced the best corn jam. Keywords : corn, CMC, jam, sugar ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan persentase CMC dan persentase gula terhadap mutu selai jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu persentase CMC (C): 0,25%, 0,5%, 0,75%, 1,0% dan persentase gula (G): 30%, 40%, 50%, 60%. Parameter yang dianalisis adalah kadar air, kadar abu, kadar serat kasar, total mikroba, total padatan terlarut, pH, uji organoleptik warna, aroma, rasa, tekstur dan daya oles.Hasil penelitian menunjukkan bahwa persentase CMC memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar serat kasar, total padatan terlarut, pH, uji organoleptik tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap total mikroba, uji organoleptik warna, aroma, dan rasa. Persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total padatan terlarut, uji organoleptik warna, rasa, tekstur, dan daya oles dan memberikan pengaruh berbeda tidak nyata terhadap kadar serat kasar, pH, dan uji organoleptik aroma. Interaksi antara persentase CMC dan persentase gula memberikan pengaruh berbeda sangat nyata terhadap kadar air dan kadar abu. Persentase CMC 0,75% dan persentase gula 50% menghasilkan selai jagung terbaik. Kata kunci : CMC, gula, jagung, selai]]>
