KARAKTERISTIK FISIKOKIMIA SELAI LEMBARAN BERBAHAN DASAR KACANG KORO PEDANG (Canavalia ensiformis) DAN BUAH NAGA MERAH DENGAN VARIASI PENAMBAHAN ALGINAT

Sheet jam is a semi-solid food product made from fruits or nuts with added sugar that is cooked until it thickens into sheets that are compact, non-sticky and plastic. Sword beans and red dragon fruit can be diversified into sheet jam products, but it is necessary to add hydrocolloids in the form of alginate to produce quality sheet jam. This study aims to determine the effect of sheet jam formulation and red dragon fruit with variations in alginate addition on physicochemical and organoleptic characteristics. This research method uses a completely randomized design (CRD) with one factor consisting of 5 treatments (F1: 0.25%; F2: 0.50%; F3: 0.75%; F4: 1%; F5: 1.25%) and three replications. The results were analyzed using the SPSS application with one-way analysis of variance (ANOVA) at the 5% level and significant results were further analyzed with the Duncan Multiple Range Test (DMRT) test. The test parameters carried out in this study include moisture content, syneresis, total soluble solids, antioxidant activity, degree of acidity (pH), protein 2 content and organoleptic. The best sheet jam formulation was found in treatment F4, namely moisture content of 48.81%, syneresis of 1.36%, total soluble solids of 30.33 oBrix, antioxidant activity of 39.68%, acidity (pH) of 6.31, protein content of 3.22%, and organoleptic parameters color 2.04 (unattractive), taste 3.40 (moderately sweet), texture 3.92 (compact) and overall 3.44 (like)