Pengaruh Substitusi Sukrosa dengan Sorbitol terhadap Karakteristik dan Kesukaan Selai Pisang Raja

Abstract

The purpose of this reseacrh was to get effect of substitution of sucrose with sorbitol on the water content, water activity (aw), caloric value and preferred in banana jam. This reseacrh was used five treatments and four replications with variation of substitusion of sucrose and sorbitol are P0 (100:0), P1 (90:10), P2 (80:20), P3 (70:30), P4 (60:40). The materials which are used in this research: banana, sucrose, sorbitol, pectin, citric acid and water. The results was shown that the different substitution of sucrose with sorbitol in banana jam a significant effect (P<0.005) on water content, aw, taste, texture and overall, but had no significant effect on calories, color and aroma. The water content shown an increase, aw value decreased and the hedonics parameters of taste, texture and overall were preferred as the concentration of sorbitol used increased. The results obtained were water content of 38.82 - 41.82%, aw 0.605 - 0.640, calorific value of 2415.70 – 2546.65 calories/g. The best treatment of this reaserch on bananan jam was obtained in the formulation of 60% sucrose substitution and 40% sorbitol which resulted in a water content of 41.82%, an aw of 0.605, a calorie of 2416.47 calories/g and the most preferred hedonic value.