<![CDATA[ABSTRACT This research was conducted to determine the effect of maturity level and carboxyl methyl cellulose concentration in producing gelugur jam with good quality. This research was conducted using a completely randomized design (CRD) with two factors, namely the fruit maturity level (K): raw, half ripe, and ripe and carboxyl methyl cellulose (G) concentration: 0.2%, 0.4%, 0,6%, 0.8% and 1.0%. The results of this study indicated that the influence of the level of maturity had a very significanteffect on water content, ash content, total soluble solid, total acid, vitamin C, hedonic value of color and value of color score and also has no significant effect on total microbial, pH, Organoleptic hedonic values (taste, aroma and consumer acceptance), and the value of topical score. Carboxyl methyl cellulose concentration had a very significant effect on moisture content, ash content, total soluble solid, vitamin C content, and pH and had no significant effect on total acid, organoleptic hedonic value (color, aroma, taste and consumer acceptance), value of color score and sweeping power score. The interaction of maturity level and carboxyl methyl cellulose concentration had a significantly effect on water content. Mature maturity level and 1.0% carboxyl methyl cellulose concentration gave the best effect on the quality of gelugur jam. Keywords: Carboxylmethyl Cellulose, Gelugur, Jam, Raw, Ripe ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh tingkat kematangan dan konsentrasi karboksil metil selulosa untuk menghasilkan selai asam gelugur dengan mutu yang baik. Penelitian ini dilakukan dengan menggunakan rancangan acak lengkap (RAL) dengan dua faktor, yaitu tingkat kematangan buah (K) : mentah, setengah matang, dan matang dan konsentrasi karboksil metil selulosa (G) : 0,2%, 0,4%, 0,6%, 0,8% dan 1,0%.Hasil penelitian ini menunjukkan bahwa pengaruh tingkat kematangan memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, total asam, vitamin C, nilai hedonik warna dan nilai skor warna dan serta memberikan pengaruh berbeda tidak nyata terhadap total mikroba, pH, nilai hedonik organoleptik (rasa, aroma dan penerimaan konsumen), dan nilai skor daya oles. Konsentrasi karboksil metil selulosa memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, total soluble solid, kadar vitamin C, dan pH serta memberikan pengaruh berbeda tidak nyata terhadap total asam, nilai hedonik organoleptik (warna, aroma, rasa dan penerimaan konsumen), nilai skor warna dan nilai skor daya oles. Interaksi tingkat kematangan dan konsentrasi karboksil metil selulosa memberikan pengaruh berbeda nyata terhadap kadar air. Tingkat kematangan matang dan konsentrasi karboksil metil selulosa 1,0% memberikan pengaruh terbaik pada mutu selai asam gelugur. Kata kunci: Asam Gelugur, Karboksilmetil Selulosa, Matang, Mentah, Selai]]>
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