<![CDATA[ABSTRACT The aim of this study was to find the effect of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom on the quality of “nasa” jam. This study was using completely randomized design with two factors, i.e ratio of pinneaple pulp with green grass vegetable (K) : (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) and percentage of gom arabic (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter analyzed were moisture content, ash content, crude fiber content, vitamin C content, total acid, total soluble solid, pH, total plate count, organoleptic test of, color, flavor, taste and topicality. The results of this study showed that the ratio of pinneaple pulp with green grass vegetables had highly significant effect on ash content, crude fiber content, vitamin C content total acid, total soluble solid, pH, organoleptic value of , color, flavor, tast and topicality, and had significant effect on moisture content. Percentage of arabic gom had highly significant effect on moisture content and had significant effect on ash content. Interaction of the ratio of pinneaple pulp with green grass vegetables and percentage of arabic gom had no significant effect on all of parameter analyzed. Based on the ratio of pinneaple pulp with green grass vegetables the ratio of 80%: 20% produced the best “nasa” jam and percentage of arabic gom of 0,7% produced the best “nasa” jam. Keywords: arabic gom, green grass vegetables, jam, pineapple ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh perbandingan bubur buah nanas dengan bubur sayur sawi hijau dan persentase gum arab serta interaksinya terhadap mutu selai “nasa”. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor yaitu perbandingan konsentrasi bubur buah nanas dengan bubur sayur sawi (K): (90% : 10%, 80% : 20%, 70% : 30% dan 60% : 40%) dan persentase gum arab (L): (0,1%, 0,3%, 0,5%, 0,7%). Parameter yang dianalisis adalah kadar air (%), kadar abu (%), kadar serat kasar (%), kandungan vitamin C (mg/100g), total asam (%), total padatan terlarut (oBrix), pH, total mikroba (log CFU/g), uji organoleptik warna, aroma, rasa dan daya oles. Hasil penelitian menunjukkan bahwa perbandingan konsentrasi bubur buah nanas dengan bubur sayur sawi hijau memberikan pengaruh berbeda sangat nyata terhadap kadar abu, kadar serat kasar, kandungan vitamin C, total asam, total padatan terlarut, pH, organoleptik warna, aroma, rasa dan daya oles dan memberi pengaruh berbeda nyata terhadap kadar air. Persentase gum arab memberikan pengaruh berbeda sangat nyata terhadap kadar air dan pengaruh berbeda nyata terhadap kadar abu. Interaksi antara kedua faktor memberi pengaruh berbeda tidak nyata terhadap semua parameter uji. Berdasarkan perbandingan bubur buah nanas dengan bubur sayur sawi hijau maka perbandingan 80%:20% menghasilkan selai “nasa” dengan mutu baik dan persentase gum arab 0,7% menghasilkan selai “nasa” dengan mutu terbaik. Kata kunci: gum arab, nanas, sawi hijau, selai]]>
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