COMPARISON OF PROXIMAL LEVELS IN PAPAYA JAM ACIDIFICATION AND NON-ACIDIFICATION MEDIA.
Kata Kunci:
Papaya Jam, Proximal, Acidification, Non-Acidification
Abstrak
Pengolahan ini bertujuan untuk memperpanjang masa simpan serta meningkatkan penganekaragaman produk dan menambah nilai ekonomis.
Metode penelitian yang digunakan dalam penelitian ini adalah penelitian kuantitatif, yang kemudian dianalisis menggunakan uji statistik T-tidak berpasangan.
Hasil dari penelitian didapatkan kadar proksimat dari selai pepaya non pengasaman protein 10,36 %, lemak 8,05%, karbohidrat 67,75%, abu 17,8%, air 58,44% sedangkan pada selai pengasaman di dapatkan hasil protein 20,96%, lemak 3,836%, karbohidrat 78,57%, abu 25,6% dan air 55,05%. Dari hasil uji statistik T- tidak berpasangan bahwa nilai probalitas (sig 2-tailed) dengan uji T tidak berpasangan adalah 0,367. Karena nilai probalitasnya lebih besar dari 0,05 maka H0 diterima atau pada pengolahan data kedua sampel tidak berbeda secara signifikan.
Referensi
[1] Agustina, M., Nurman, S. and Yulia, R. 2019. Innovation in Utilizing Pineapple Waste for Making Jam byEffect of Addition of Maizena Flourand Palm Sugar Mauliza’, SerambiJournal of Agricultural Technology,1(1), pp. 8–16.
[2] Aravind. 2016. Traditional and Medicinal Uses of Carica papaya, Journal of Medicinal Plants StudiesTraditional, 1(1), pp. 7–15.
[3] Bintang, 2015. Biochemistry Research Engineering. Publisher Erlangga, Jakarta.
[4] Dewi dan Probasari, 2017. Effect of Papaya (Carriva papaya l) On LDL Cholesterol and HDL Cholesterol Levels in Sprague Dawley Rats with Hypercholeleemia. Journal of Nutrition College I, 1-29.Dresiosier. 2012. Food Preservation Technology. Jakarta, UI Press.
[5] Endrinaldi, 2015. Effect of Papaya Extract On Total.LDL and HDL Cholesterol Levels of Male Rats. Andalas Medical Magazine.
[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.
[7] Hadi H. 2013. The Double Burden of Nutrition Issues and Their Implications for Community Development Policy. Yogyakarta.
[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.
[10] Jabar, Nurman and Fitriyana. 2020. Analysis of Papaya Jam Quality Against The Effect of Ripe Flour And Granulated Sugar. Journal of Food Technology and Nutrition Volume 19 (1): 29-34, 2020.Nurani. 2020. Penambahan Pektin, Gula dan Asam Sitrat dalam Pembuatan Selai dan Marmala Buah-Buahan, Journal of Food Technology and Agroindustry Volume 2 No 1 Fenruary 2020 P-ISSN : 2656-0623.
[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.
[2] Aravind. 2016. Traditional and Medicinal Uses of Carica papaya, Journal of Medicinal Plants StudiesTraditional, 1(1), pp. 7–15.
[3] Bintang, 2015. Biochemistry Research Engineering. Publisher Erlangga, Jakarta.
[4] Dewi dan Probasari, 2017. Effect of Papaya (Carriva papaya l) On LDL Cholesterol and HDL Cholesterol Levels in Sprague Dawley Rats with Hypercholeleemia. Journal of Nutrition College I, 1-29.Dresiosier. 2012. Food Preservation Technology. Jakarta, UI Press.
[5] Endrinaldi, 2015. Effect of Papaya Extract On Total.LDL and HDL Cholesterol Levels of Male Rats. Andalas Medical Magazine.
[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.
[7] Hadi H. 2013. The Double Burden of Nutrition Issues and Their Implications for Community Development Policy. Yogyakarta.
[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.
[10] Jabar, Nurman and Fitriyana. 2020. Analysis of Papaya Jam Quality Against The Effect of Ripe Flour And Granulated Sugar. Journal of Food Technology and Nutrition Volume 19 (1): 29-34, 2020.Nurani. 2020. Penambahan Pektin, Gula dan Asam Sitrat dalam Pembuatan Selai dan Marmala Buah-Buahan, Journal of Food Technology and Agroindustry Volume 2 No 1 Fenruary 2020 P-ISSN : 2656-0623.
[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.
Diterbitkan
2022-12-27
##submission.howToCite##
MadidiU., 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
Bagian
Articles
##submission.copyrightStatement##
##submission.license.cc.by4.footer##
