ANALISIS MUTU JELLY KULIT PISANG TERHADAP PENAMBAHAN GULA DAN ASAM SITRAT

Banana (Musa acuminata) is a horticultural plant that has a large enough production potential (banana fruit) because banana production takes place regardless of the season. Utilization of banana peel waste is still not optimal. That's why the idea emerged to use banana peel waste to be used as a processed product for jelly drinks from banana peel waste. The purpose of this study was to determine the effect of adding sugar and citric acid to the quality of banana peel jelly (Musa Acuminata), to determine the best treatment and the effect of variables on banana peel jelly processing. This study used a factorial completely randomized design (CRD) with 2 factors, namely the addition of granulated sugar (45%, 55% and 65%), with the addition of citric acid (2%, 4% and 6%). Parameters analyzed were moisture content, sugar content and organoleptic tests (aroma, taste, and texture). The best treatment in this study was the addition of 65% sugar and 2% citric acid (G3S1) and the general quality requirement was that the water content in jelly was max 22.00%, with the water content value in this treatment 21.67%, the sugar content according to The minimum SNI of 20% in this study was 22.90%, the organoleptic test of the aroma value was 3.20, the taste value was 2.87, and the texture was 3.50%.Pisang (Musa acuminata) merupakan tanaman hortikultura yang mempunyai potensi produksi (buah pisang) cukup besar karena produksi pisang berlangsung tanpa mengenal musim. Pemanfaatan limbah kulit pisang masih kurang maksimal. Karena itulah muncul ide pemanfaatan limbah kulit pisang untuk dijadikan sebagai produk olahan minuman jelly dari limbah kulit pisang. Tujuan penelitian ini ialah untuk mengetahuai pengaruh penambahan gula dan asam sitrat terhadap mutu jelly kulit pisang, untuk menentukan perlakuan terbaik dan pengaruh variabel pada pengolahan jelly kulit pisang. Penelitian ini menggunakan rancangan acak lengkap (RAL) faktorial dengan 2 faktor yaitu penambahan gula pasir (45%, 55% dan 65%), dengan penambahan asam sitrat (2%, 4% dan 6%). Parameter yang dianalisis adalah Kadar Air, Kadar gula serta uji organoleptik (Aroma, Rasa, dan Tekstur). Perlakuan terbaik pada penelitian ini adalah perlakuan penambahan gula 65% dan asam sitrat 2% (G3S1) dan syarat mutu secara umum kadar air pada jelly maks 22,00%, dengan nilai kadar air pada perlakuan ini 21,67%, kadar gula sesuai dengan SNI min 20% pada penelitian ini 22,90%, uji organoleptik nilai aroma 3,20, nilai rasa 2,87, dan tekstur 3,50%