Pengaruh Perbandingan Daging Kelapa (Cocos nucifera) dan Pandan Wangi (Pandanus amarylifolius) terhadap Kualitas Selai

Abstract

The coconut plant (Cocos nucifera) is an industrial plant that plays an important role in the economy in Indonesia. Coconut has good nutritional content for the human body, it contains the amino acid glutamate which acts as brain nutrition. Coconut jam with a sugar concentration has a distinctive coconut taste with a persistent aroma and a brown color that makes the appearance of the jam less attractive. For this reason, it is necessary to add natural colorings that can improve the color attributes of the jam. There are many natural additives that are often used in making jam, one of the natural ingredients that can be used is fragrant pandan. Fragrant pandan is a plant whose leaves are often used as a food additive, generally as a green coloring agent and aromatic agent. This research aims to determine whether the addition of coconut meat and fragrant pandan has an effect on jam quality such as water content, total dissolved solids, spreadability and organoleptic acceptability of fragrant pandan coconut jam. The analysis results show that the water content meets SNI requirements, namely not exceeding a maximum of 35%. The total dissolved solids (TPT) value of the jam samples ranged between 7 – 9 brix, the addition of pandan to coconut jam had a real effect on the jam. 90% coconut meat and 10% fragrant pandan, had the highest spreadability with an average value of 6.8 cm. Jam with 90% coconut meat and 10% fragrant pandan was most liked by the panelists in organoleptic testing in terms of color, aroma, taste and texture.