<![CDATA[ABSTRACT The aim of this study was to find the effect of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose on the quality of jam. This study was using completely randomized design with two factors, i.e ratio of corn porridge with red kidney bean porridge (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of carboxy methyl cellulose(L): (0,25%, 0,5%, 0,75%, 1,0%). Parameter analyzed were moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, total plate count, organoleptic test of color, flavor, taste and topicality. The results showed that the ratio of corn porridge with red kidney bean porridge had highly significant effect on moisture content, ash content, crude fiber content, protein content, total soluble solid, total sugar, pH, organoleptic value of color, flavor, taste, and topicality. Percentage of carboxyl methyl cellulose had highly significant effect on moisture content, ash content, crude fiber content, and organoleptic value of topicality. Interaction of the ratio of corn porridge with red kidney bean porridge and percentage of carboxy methyl cellulose had no significant effect on all of parameters analyzed. The ratio of corn porridge with red kidney bean porridge of 90%:10% and percentage of carboxy methyl cellulose of 1% produced the best jam. Keywords: Corn, Carboxy Methyl Cellulose, Jam, Red Kidney Bean ABSTRAK Penelitian ini bertujuan untuk mengetahui perbandingan bubur jagung dengan bubur kacang merah dan persentase CMC terhadap mutu selai. Penelitian dilakukan dengan menggunakan Rancangan Acak Lengkap Faktorial, terdiri dari 2 faktor, yaitu perbandingan bubur jagung dan bubur kacang merah (K) (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%), dan persentase karboksil metil selulosa (L) (0,25%, 0,5%, 0,75%, 1,0%). Parameter mutu selai yang diamati meliputi kadar air, kadar abu, kadar serat kasar, kadar protein, total padatan terlarut, total gula, pH, total mikroba, dan uji orgnoleptik warna, flavor, rasa, dan daya oles. Hasil penelitian menunjukkan perbandingan bubur jagung dan bubur kacang merah memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar, protein, total padatan terlarut, total gula, pH niilai organoleptik warna, flavor, rasa dan daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, abu, serat kasar dan daya oles. Interaksi antara perbandingan bubur jagung dan bubur kacang merah serta konsentrasi karboksil metil selulosa memberikan pengaruh berbeda tidak nyata terhadap semua parameter mutu selai yang diamati. Rasio bubur jagung dan kacang merah 90:10 dan persentase karboksil metil selulosa 1% menghasilkan selai dengan mutu terbaik. Kata Kunci : Jagung, Kacang Merah, Karboksil Metil Selulosa, Selai]]>
