ANALISIS MUTU JELLY KULIT PISANG TERHADAP PENAMBAHAN GULA DAN ASAM SITRAT
DOI:
https://doi.org/10.55616/agrida.v2i1.486Keywords:
Added Sugar, , Banana Peel,, Citric Acid, JellyAbstract
Banana (Musa acuminata) is a horticultural plant that has a large enough production potential
(banana fruit) because banana production takes place regardless of the season. Utilization of banana
peel waste is still not optimal. That's why the idea emerged to use banana peel waste to be used as a
processed product for jelly drinks from banana peel waste. The purpose of this study was to
determine the effect of adding sugar and citric acid to the quality of banana peel jelly (Musa
Acuminata), to determine the best treatment and the effect of variables on banana peel jelly
processing. This study used a factorial completely randomized design (CRD) with 2 factors,
namely the addition of granulated sugar (45%, 55% and 65%), with the addition of citric acid (2%,
4% and 6%). Parameters analyzed were moisture content, sugar content and organoleptic tests
(aroma, taste, and texture). The best treatment in this study was the addition of 65% sugar and 2%
citric acid (G3S1) and the general quality requirement was that the water content in jelly was max
22.00%, with the water content value in this treatment 21.67%, the sugar content according to The
minimum SNI of 20% in this study was 22.90%, the organoleptic test of the aroma value was 3.20,
the taste value was 2.87, and the texture was 3.50%.
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