THE EFFECT OF ADDING CORN STARCH AND SUCROSE ON THE QUALITY OF YELLOW PUMKIN JAM (Cucurbita moschata durch)

Abstract

Yellow pumpkin jam is one of the efforts to use yellow pumpkin to become a more acceptable product for consumers. The processing of yellow pumpkin as fruit jam is also an effort to diversify food products. In making jam there are several factors that must be considered, including the proportion of sugar, pectin, and the influence of temperature and cooking time. In this study the use of pectin was replaced with corn starch which functions as a thickener, texture former, for stability in high stirring, acid and high temperature in making jam. This study used a complete randomized design (RAL) 2 factorials used were the addition of corn starch (5%, 7% and 9%) and the addition of sucrose (55%, 65% and 75%). The results showed that the jam produced met SNI, namely the treatment of adding corn 5% and adding sucrose 75% (N1L3) with a moisture content of 19.18%, organoleptic test of texture 3.70 (like), aroma 4.04 (like), taste 3.73 (like) and spreadability 3.10 (smooth).