<![CDATA[ABSTRACT This research was conducted to determine the effect of ratio of extract durian peel albedo and the essence of passion fruit and cooking time on quality of jelly agar. This research was using a completely factorial randomized design with two factors: ratio of extract durian peel albedo and the essence of passion fruit : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40% and cooking time: 15 minutes, 20 minutes, 25 minutes, 30 minutes. The results showed that ratio of extract durian peel albedo and the essence of passion fruit had highly significant effect on water content, ash content, vitamin C content, total acid, total soluble solid, sensory value of color and taste, and had no different effect on sensory value of flavor and value score of texture. Cooking time had highly significant effect on water content, vitamin C content and total acid, and had no different effect on ash content, total soluble solid, sensory test of color, flavor, taste, and value score of texture. Interaction between extract durian peel albedo and the essence of passion fruit and cooking time had highly significant effect on vitamin C content and total acid. The 60% : 40% ratio of extract of durian peel albedo and the essence of passion fruit and 15 minutes cooking time produced the best jelly agar. Keywords : Cooking Time, Durian Peel Albedo, Jelly Agar, Passion Fruit ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh perbandingan albedo kulit durian dengan sari buah markisa dan lama pemasakan yang terhadap mutu jelly agar. Penelitian dilakukan dengan menggunakan rancangan acak lengkap faktorial dengan 2 faktor, yaitu perbandingan albedo kulit durian dengan sari buah markisa sebagai faktor I dengan 4 taraf : 90% : 10%, 80% : 20%, 70% : 30%, 60% : 40%, dan lama pemasakan sebagai faktor II dengan 4 taraf, yaitu 15 menit, 20 menit, 25 menit, dan 30 menit. Hasil penelitian menunjukkan perbandingan albedo kulit durian dengan sari buah markisa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, vitamin C, total asam, total padatan terlarut, dan nilai organoleptik warna dan rasa, tetapi memberikan pengaruh berbeda tidak nyata terhadap nilai organoleptik aroma dan skor tekstur. Lama pemasakan memberikan pengaruh berbeda sangat nyata terhadap kadar air, vitamin C dan total asam, tetapi memberikan pengaruh berbeda tidak nyata terhadap kadar abu, nilai organoleptik warna, aroma, rasa dan skor tekstur. Interaksi antara perbandingan albedo kulit durian dengan sari buah markisa dan lama pemasakan memberikan pengaruh berbeda sangat nyata terhadapkadar vitamin C dan total asam. Perlakuan perbandingan albedo kulit durian dengan sari buah markisa 60% : 40% serta lama pemasakan 15 menit menghasilkan jelly agar dengan mutu terbaik. Kata Kunci : Albedo Kulit Durian, Buah Markisa, Jelly Agar, Lama Pemasakan]]>
Copyrights © 2017
