STUDI PEMBUATAN SELAI BUNGA ROSELLA (Hibisscus sabdariffa L.)

Abstract

Abstract

This study to determine the effect of the amount of sugar and pectin to the quality of rosella flower butter. This study uses a Complete Randomized Design (CRD) with factorial (2) of two replicates. Factor I is the amount of sugar with a password (G) consisting of 4 standard, namely: G0 = 45%, G1 = 50%, G2 = 55% and G3 = 60%. Factor II is the amount of pectin with a password (P) which consists of four standards are: P1 = 0.2%, P2 = 0.4%, P3 = P4 = 0.6% and 0.8%. The parameters observed include: TSS, levels of Vitamin C, total acid, organoleptic taste and texture.

Keywords: sugar, pectin, butter, rosella