PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI LEMBARAN MELON ROCK (Cucumis melo var. cantalupensis)

Sheet jam is a modification of spreadable jam into sheet, by the adding hydrocolloid in the form of pectin which acts as gelling agent. This study aimed to determine the effect of different concentrations of pectin on physicochemical and organoleptic characteristics of rock melon sheet jams, and to obtain the best pectin concentration for making rock melon sheet jam. The method used in this study is quantitative research with a completely randomized design on five treatments of pectin concentration, namely 0.5%; 1%; 1.5%; 2%; 2.5%. The result showed the lowest water content in treatment P1 (0.5% pectin) was 10.07%. The highest fiber in treatment P5 (pectin 2.5%) was 4.40%. The texture hardness had a significant effect in each treatment, but cohesiveness had no significant effect. The folding power of the best sheet jam was obtained in treatments P4 (2% pectin) and P5 (2.5% pectin) with a value of 5. Colour intensity showed results that were not significantly different with the best results in treatment P2 (1% pectin) with a value of L 42.70; a* 3.57; and b* 11. The best value organoleptic test from panelists in treatment P4 (2% pectin) with an average parameter of aroma 2.00; colour 3.60; taste 2.76; and overall 3.16. Overall, the best treatment was obtained in treatment P4 with the addition of 2% pectin.