STUDI PENAMBAHAN KONSENTRASI ASAM SITRAT DAN PEKTIN TERHADAP FISIKO KIMIA SELAI LABU KUNING (Cucurbita moschata)

The making of pumpkin jam should be added by citric acid and pectin to reach the requirement of pumpkin jam’s quality by Indonesian’s national standard. The aim of this research is to determine the interaction of adding citric acid and pectin concentrations on the physico-chemistry of pumpkin jam. This research was conducted using a factorial randomized block design consisting of 2 factors. Parameters observed: water content, ash content, pH value, total dissolved solids, antioxidant activity, color intensity (L, a, b), and organoleptics (color, taste, spreadability, favorability) from pumpkin jam.
The results showed that the addition of citric acid and pectin concentrations to pumpkin jam resulted in an interaction with water content, ash content, total dissolved solids, antioxidant activity, color intensity (L, a, b), organoleptics (taste, spreadability, preference) of pumpkin jam. The best treatment for pumpkin jam was by adding concentrations of citric acid and pectin to A1P1 (0.5% citric acid, 0.50% pectin) which has a water content of 29.63%, ash content of 1.11%, pH value of 3.09, TPT 63 °Brix, antioxidant activity 50.02%, brightness level (L) 41.3, redness level (a) 13.2, yellowness level (b) 17.8, color organoleptic 2.52 (yellow), taste organoleptic 5 .96 (good), organoleptic spreadability 4.20 (thick), organoleptic favorability 6.28 (like).