Salak Jawa Addition As An Effort To Increase Quality Of Jenang (Porridge) Salak Pondoh
Nurul Hidayati
Abstract
This research of Salak Jawa addition as an effort to increase quality of Jenang (porridge) Salak Pondoh aimed to find quality of jenang salak pondoh in different ratios of salak pondoh, salak jawa, and sugar. This research used Completely Randomized Design (CRD). Treatments consisted of two factors, ratio of salak pondoh to salak Jawa used and ratio of sugar to salak used. Factor of ratios between salak pondoh and salak Jawa consisted of 5 levels: Level I = 0:4, Level II = 1:3, Level III = 2:2, Level IV = 3:1 and Level V = 4:0. Factor of ratio between sugar and salak consisted of three levels: Level I = 1:5, Level II = 2:5 and Level II = 3:5. In this experiment, the total replications were three replications. Parameters observed were chemical, physical and sensory characteristics. Chemical characteristic included contents of water, total sugar and tannin. Sensory characteristic included texture, taste, color, and preference, tested by Ranking Test type. If there was a real difference, Duncan’s real difference test (DMRT) was conducted with confidence interval of 5%. The obtainable results of research indicated that ratio between usable salak pondoh and salak Jawa and ratio between usable sugar and salak had real effect on chemical characteristics (contents of water, total sugar and tannin) and physical characteristic (texture) of jenang salak and sensory characteristics (taste, texture, and color of salak porridge and preference of consumers to salak porridge). Based on level of consumers’ preference, good salak porridge was salak porridge made of salak jawa without addition of salak pondoh, and ratio between sugar and salak was 1:5. The salak porridge had brown-yellow color, medium size texture, not too sweet, and having astringent taste because it contains high tannin.
Keywords: salak, porridge, quality, CRD.
