Kajian Sifat Kimia dan Organoleptik Selei Mangga Dodol (Mangifera indica L.) dengan Persentase Penambahan Gula yang Berbeda

Sari

This study aims to determine the chemistry and organoleptic of dodol mango jam with addition of different sugar. The method used in this study is randomized experimental design complete (RAL) single factor with 5 (five) treatments and 3 (three) repeats wich replay every level of combined treatment and every units of treatments were repeated three times, so as to obtain 3x5 = 15 experimental units. The pharameteres of the research was observed i.e moisture content, ash content, crude fiber content, the sugar sucrose, and pH. Whereas organoleptic test covering the level of prefence: colour, flavor, odor and texture. The analysis showed that the water content range between 33.50%-44.85% (Significantly Different), ash content 37.11%-39.63% (Not Significantly Different), crude fiber content 0.75%-1.27% (Significantly Different), pH 4.33-4.64 (Not Significantly Different), the sugar sucrose 21.16%-35.31% (Significantly Different). Whereas the nature of organoleptic include colour ranged from 3.76-4.20 (Not Significantly Different), sense ranged from 3.72-3.93 (Not Significantly Different), aroma 3.50-4.03 (Not Signficantly Different), texture ranged from 3.83-4.07 (Not Sigfinicantly Different).

 Key words: Dodol mango, jam, chemistry, organoleptic, sugar