COMPARISON OF PROXIMAL LEVELS IN PAPAYA JAM ACIDIFICATION AND NON-ACIDIFICATION MEDIA.
Abstract
This processing aims to extend shelf life as well as increase the uniformity of products and add economic value.
The research method used in this study is quantitative research, which is then analyzed using a statistical test of unpaired T.S.
The results of the study obtained the proximal content of papaya jam non-acidification protein 10.36%, fat 8.05%, carbohydrates 67.75%, ash 17.8%, water 58.44% while in jam acidification in the results of protein 20.96%, fat 3.836, carbohydrates 78.57%, ash 25.6% and water 55.05%. From the results of the statistical test T- unpaired that the value of probality (sig 2-tailed) with the test T is not paired is 0.367. Because the probality value is greater than 0.05, H0 is received or in the data processing of the two samples does not differ significantly.
References
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[6] Feringo. 2019. Analysis of Water Content, Abi Levels, Insoluble Acid Ash Levels and Fat Levels in Snacks at the Medan Industry Research and Standardization Center. Thesis.Program of Pharmaceutical and Food Analysis Study Faculty of Pharmacy Medan. 2019.
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[8] Irawati. 2012. Quality Testing Module I. publisher of Videa Press, Cianjur.
[9] [9] Ismed. 2016. Proximal Analysis of Carrot Chips (Daucus carota, L.) At Different Temperatures and Lengths Frying Using Vacuum Frying Machines. Andalas Agricultural Technology Journal Vol 20, No. 2 September 2016. ISSN: 1410-1920.
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[11] Nuswamarhaeni dan Pohan.2017. Get to know the superior fruit of Indonesia. Self-help publisher; Jakarta.
[12] Pandiangan, Hamzah dan Rahmayuni. 2017. Making Jam Mixed Papaya Fruit and Dutch Eggplant Fruit. JOM Faculty of Agriculture Volume 4 Number 2 October 2017.
[13] Pekik, 2012. Complete Nutrition Guide and Sportsman.Publisher of Library Press Yogyakarta.
[14] Qalsum, Diah dan Supriadi. 2015. Analysis of Carbohydrate, Fat and Protein Levels From Mango Seed Flour (Mangifera indica) Gadung Type. Akademika Kim Journal 4 (4): 168-174, November 2015.
[15] Rukmana.2014. Papaya Cultivation and Post harvest. Publisher of Kanisius, Yogyakarta.
[16] Sari, M. 2017. Maizena As An Alternative To Pectin in The Manufacture of Starfruit Jam (Averrhoa carambola L.), Journal of Science, 3(1), pp. 44–51.
[17] Simamora.2017. Addition of Pectin in the Manufacture of Pedada Fruit Sheet Jam (Sonneratia caseoloris). JOM Faculty of Agriculture, Volume 4 Number 2 October 2017.
[18] Soekarto.2012. Organoleptic Assessment for the Food industry and Agricultural Products. Jakarta: Bhatara Aksara.
[19] Suprapti, 2016. Various Processed Raw papaya and Mengal. Publisher of Kanisius, Yogyakarta.
[20] Sunita, 2012. Basic Principles of Nutrition Science. PT Gramedia Pustaka, Jakarta.
[21] Wahyuningtyas,.2011. Literature: Theory and Implementation. Surakarta: Yuna Pustaka.
[22] Winarno.2004. Food Chemistry and Nutrition. Gramedia Pustaka Utama Publisher, Jakarta.
[23] Winarno. 2015. Food enzymes. Gramedia Pustaka Utama Publisher, Jakarta.
[24] Wulandari dan Astuti.2017. Effect of The Proportion of Papaya Juice (Carica Papaya L) and Rosella Flower Extract (Hibiscus Sabdariffa) On Organoleptic Properties of Jam Sheet.e-journal Boga, Volume 5, No. 3, Judicial Edition September 2017 Period, p. 69 – 76.
[25] Yenriana, 2015. Methods of Analysis of Foodstuffs and Bioactive Components.Publisher Andalas University Press.
Published
2022-12-27
How to Cite
madidi undri, Srikit S. Nurkamiden, & Alfian S.Abas. (2022). COMPARISON OF PROXIMAL LEVELS IN PAPAYA JAM ACIDIFICATION AND NON-ACIDIFICATION MEDIA. Journal of Health, Technology and Science (JHTS), 3(4), 30-41. https://doi.org/10.47918/jhts.v3i4.355
Section
Articles
Copyright (c) 2022 undri madidi, Srikit S. Nurkamiden, Alfian S.Abas
This work is licensed under a Creative Commons Attribution 4.0 International License.
