KAJIAN SIFAT FISIKOKIMIA SELAI LEMBARAN WORTEL (Daucus carota L.) VARIETAS CHANTENAY DAN IMPERATOR DENGAN PENAMBAHAN EKSTRAK KARAGENAN DARI RUMPUT LAUT (Euchema cottonii)

Sheet jam is a modification of spreading jam in the form of solid, compact, and plastic sheets with a thickness of approximately 0.5 cm. The different varieties of Chantenay and Imperator carrots affect their physical and chemical conditions. Producing jam requires several additional ingredients, one of which is hydrocolloid. The hydrocolloid used in this study was carrageenan from dry seaweed Eucheuma cottonii which was extracted with a natural solvent, namely coconut water. This study aims to determine the effect of variations in carrot varieties and carrageenan concentrations on the physicochemical characteristics of the resulting sheet jam. This research was conducted in two stages. The first stage is carrageenan extraction, and the second stage is the sheet jam production. Nested design with 2 (two) nesting factors, namely carrot varieties (Chantenay and Imperator) and 3 (three) nesting factors, namely carrageenan concentrations (1%, 2%, and 3%). The parameters observed in this study were water content, fiber content, total carotene, pH, texture (hardness), Total Dissolved Solids (TDT), color intensity, and organoleptic. The results showed that the variations of carrot type had an effect on the moisture content, total carotene, and color (a+) of the resulting sheet jam. The best quality of sheet jam is the combination of Chantenay carrot varieties with an additional concentration of 3.6 grams or 3% carrageenan, namely with a total carotene of 5.97 mg/100 mg, pH 4.5, crude fiber 4.46%, and color (a+) 21 ,33