Effect of Concentration of Sucrose and Porang Flour (Amorphophallus muelleri) on the Characteristics of Tomato Jam (Solanum lycopersicum)
Pengaruh Konsentrasi Sukrosa dan Tepung Porang (Amorphophallus muelleri) Terhadap Karakteristik Selai Tomat (Solanum lycopersicum)
DOI:
https://doi.org/10.21070/ups.250Keywords:
Tomato Jam (Solanum lycopersicum), Sucrose, Porang FlourAbstract
This study aims to determine the interaction between the concentration of sucrose and porang flour on the characteristics of tomato jam (Solanum lycopersicum). The research was conducted at the Food Technology Product Development Laboratory, Muhammadiyah University of Sidoarjo from September 2022 to November 2022.
The best treatment parameters in this study were the S2P2 treatment (50% sucrose: 0.5% porang flour) which showed a value of 12.61% vitamin C content, 6 reducing sugar levels, 68%, water content 30.60%, lightness 32.78, redness 18.96, yellowness 23.71, organoleptic topical power 3.77 (liked - liked very much), organoleptic color 3.13 (liked - liked very much), organoleptic taste 3.90, (like - really like) and organoleptic aroma 2.20 (like - really like).
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