Abstract                 Volume:5  Issue-6  Year-2018          Original Research Articles

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The Influence of Cempedak (Artocarpus champaden Lour.) Ripening Variation on Organoleptic Properties of Jam Produced
Dwi Nur Aini Dahlan*
Lecture Staff, Teacher Training Science Program at Islamic State Institute, Samarinda 752521, East Kalimantan, Indonesia
*Corresponding author

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.

Keywords: Artocarpus champaden Lour. Cempedak fruit Jam making Ripening technology
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How to cite this article:

Aini Dahlan, D. N., 2018. The influence of cempedak (Artocarpus champaden Lour.) ripening variation on organoleptic properties of jam produced.Int.J.Curr.Res.Biosci.Plantbiol. 5(6): 58-65. doi: https://dx.doi.org/10.20546/ijcrbp.2018.506.006
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