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Online ISSN : 2349-8080 Issues : 12 per year Publisher : Excellent Publishers Email : editorinchiefijcrbp@gmail.com |
Cempedak (Artocarpus champaden Lour.) is a tropical fruit plant of the Moraceae family, which has a high economic value and become a popular fruit by the community. To suffice the great demand for cempedak fruit, it is necessary to fruit ripening technology both in traditional ways (leaves) and non-traditional ways (carbide). To increase the sale value of cempedak fruit through ripening technology can be continued processing into jam. The purpose of this research is to know the right type of ripening in producing good cempedak jam. The work method in this research consists of two stages are cempedak ripe and Jam making. Data analysis using RDC (Random Design Complete) with ANOVA. Using 4 treatments (regular plain, dapdap leaves, gamal leaves and carbide) was repeated 3 times. Continued with Organoleptic Test using 20 panelists who assess: a. Flavor b. Aroma c. Color d. Texture. Rating scale: 1 = Very dislike 2 = Do not like 3 = likes 4 = Very like. The results with data analysis showed that there was no significant effect of varieties of ripening on the flavour of cempedak jam and there was a significant influence of varieties of ripening to the aroma, color and texture of cempedak. Ordinary ripening has the flavor and aroma of cempedak jam most favored by the panelists. The ripening of carbide has the color and texture of cempedak jam most favored by the panelists.
