THE EFFECT OF ADDITION PASSION FRUIT (PASSIFLORA EDULIS. SIMS) JUICE ON CHARACTERISTIC OF KOLANG - KALING JAM

This research was aimed to know the effect of passion fruit juice addition on characteristic of kolang-kaling jam and to know the best passion fruit juice addition according to panelists acceptance level. This research used Completely Randomized Design (CRD) with 5 treatments and 3 replications. Data was analyzed by using Analysis of Variance (ANOVA) and continued with Duncan’s New Multiple Range Test (DNMRT) at 5% significant level. The treatments in this research was the addition of passion fruit juice. Treatment A : 20%, B : 25%, C : 30%, D : 35% and E : 40% of passion fruit juice. The result showed that the addition of passion fruit juice were significantly affected to moisture content, ash content, crude fiber, pH, activity of water (aw), total soluble solids and total sugar. The best product according to panelists acceptance level is treatment C (addition 30% passion fruit juice) with average value of color 4.3, aroma 3.6, sweet taste 3.9 and acid taste 3.8. The best treatment of kolang-kaling jam has moisture content 25.33%, ash content 0.16%, aw 0.85, pH 3.30, total sugar 41.80%, total soluble solid 43.33%, crude fiber 6.02%, total phenols 5.12 mg GAE/g, antioxidant activity (IC50) 3121.88 ppm.