%0 Generic
%A Dekatina , Sitanggang	
%C UNIVERSITAS LAMPUNG
%D 2024
%F eprints:81918
%I FAKULTAS PERTANIAN
%T FORMULASI BUBUR BUAH PEPAYA (Carica papaya L.) DAN PUREE  NANGKA (Artocarpus heterophyllus L.) DALAM PEMBUATAN SELAI  LEMBARAN
%U http://digilib.unila.ac.id/81918/
%X Papaya contains fiber and has an attractive color so it is suitable for use as jam  sheet, but has the disadvantage of a characteristic aroma papaya that is less  preferred so that materials are needed that can cover these deficiencies, such as  jackfruit. The aims of this study was to determine the effect of formulation of  papaya porridge and jackfruit puree in making jam sheets and get the right  formulation based on sensory and chemical characteristics. The rerearch was  structured in a Completely Randomized Block Design (RKAL) with 6 levels of  treatment formulation of papaya porridge and jackfruit puree 100% : 0%, 80% :  20%, 60% : 40%, 40% : 60%, 20% : 80%, dan 0%: 100% and 5 repetions. The  data obtained was then analyzed with data homogeneity using the Bartlett test and  additional data was tested using the Tuckey test, then an analysis of variance test  for determining differences and further tested by Honest Significant Difference  Test (BNJ) at the 5% level . The results showed that the formulation of papaya  porridge and jackfruit puree had a significant effect on sensory characteristics of  color, aroma, taste, and texture when bitten and rolled and chemical of water  content and degree of acidity (pH). The formulation of 20% papaya porridge and  80% jackfruit puree was the most appropriate treatment because it resulted in jam  sheets that have a characteristic aroma of jackfruit (3.8438), a slightly dominant  flavor of jackfruit (4), light orange color (1.8125), chewy texture and easy to bite  (3.3125) and easy to roll (3.2188). The jam sheet of this formulation has 20%  water content, 0.36% ash content and a degree of acidity (pH) of 4.67, 6.8574%  reduced sugar content and 72.65 mg/100g vitamin C.  Key words: jam sheet, papaya, jackfruit puree  Pepaya memiliki kandungan serat dan warna yang menarik sehingga baik  dimanfaatkan menjadi selai lembaran, tetapi pepaya memiliki aroma khas yang  kurang disukai sehingga memerlukan bahan tambahan yang mampu menutupi  kekurangan tersebut salah satunya buah nangka. Tujuan penelitian ini untuk  mengetahui pengaruh formulasi bubur buah pepaya dan puree nangka dalam  pembuatan selai lembaran dan mendapatkan formulasi yang tepat berdasarkan  karakteristik sensori dan kimia. Penelitian ini disusun dalam Rancangan Acak  Kelompok Lengkap (RKAL) dengan 6 taraf perlakuan formulasi pepaya dan  puree nangka yaitu 100% : 0%, 80% : 20%, 60% : 40%, 40% : 60%, 20% : 80%,  dan 0%: 100% dan diulang sebanyak 4 kali. Data yang didapatkan kemudian diuji  kehomogenannya menggunakan uji Bartlett dan kemenambahan data  menggunakan uji Tuckey, selanjutnya dilakukan uji analisis sidik ragam untuk  mengetahui adanya perbedaan dan uji lanjut Uji Beda Nyata Jujur (BNJ) 5%.  Hasilnya menunjukkan bahwa formulasi pepaya dan puree nangka berpengaruh  nyata terhadap karakteristik sensori berupa warna, aroma, rasa, serta tekstur saat  digigit dan digulung dan kimia berupa kadar air dan derajat keasaman (pH).  Formulasi pepaya 20% dan puree nangka 80% menjadi perlakuan yang paling  tepat karena menghasilkan lembaran yang memiliki aroma khas nangka (3,8438),  rasa agak dominan nangka (4), warna oranye muda (1,8125), tekstur kenyal dan  mudah digigit (3,3125) serta mudah digulung (3,2188). Selai lembaran formulasi  ini memiliki kadar air sebesar 20%, kadar abu 0,36% dan derajat keasaman (pH)  4,67, kadar gula reduksi 6,8574% dan vitamin C 72,65 mg/100g.  Kata kunci: selai lembaran, p