<![CDATA[ABSTRACT The study was conducted to determine the effect of ratio of arabic gum and pectin as a stabilizer on the quality of carrot pineapple jam. This research was conducted by using a randomized non factorial block design with ratio of arabic gum and pectin as a stabilizer i.e. 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameters measured were water content, vitamin C content, pH levels, crude fiber content, total dissolved solids, organoleptic hedonic of color, aroma, flavor and taste and organoleptic scores of topical power. The results showed that the ratio of arabic gum and pectin as a stabilizer had a highly significant effect (P<0,01) on crude fiber content and hedonic value of color, had significantly effect (P<0,05) on the water content and total dissolved solids and had no effects on vitamin C, pH contents, test hedonic of aroma, flavor and taste scores and topical power. Ratio of arabic gum and pectin as a stabilizer of (1%: 1%) produced the best jam quality and acceptable. Keywords : carrot, pineapple, Arabic gum, jam ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan gum arab dengan pektin sebagai penstabil terhadap mutu selai wortel nenas. Penelitian ini dilakukan dengan menggunakan Rancangan Acak Lengkap Non Faktorial dengan faktor berupa perbandingan gum arab dan pektin sebagai penstabil dalam pembuatan selai nenas dan wortel yaitu 0.0%: 1%, 0.25%: 1%, 0.5% : 1%, 0.75%: 1%, 1%: 1%. Parameter mutu selai wortel-nenas yang diamati meliputi kadar air, vitamin C, pH, kadar serat kasar, total padatan terlarut, nilai hedonik warna, aroma, dan rasa serta skor daya oles. Hasil penelitian menunjukkan perbandingan gum arab dan pektin sebagai penstabil memiliki pengaruh sangat nyata (P<0,01) terhadap kadar serat kasar serta nilai hedonik warna, memiliki pengaruh nyata (P<0,05) terhadap kadar air dan total padatan terlarut, tetapi memberikan pengaruh berbeda tidak nyata(P>0,05) terhadap vitamin C, pH, serta nilai hedonik aroma, flavor, dan skor daya oles. Perbandingan gum arab dan pektin sebesar 1%:1% menghasilkan selai wortel-nenas dengan mutu terbaik. Kata kunci : wortel, nenas, gum arab, selai]]>
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