PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK SELAI LEMBARAN UBI JALAR KUNING DAN UBI JALAR UNGU (Ipomea batatas L)

The purpose of this research to determine the effect of carrageenan addition on the characteristics of yellow and purple sweet potato sheet jam. This research was conducted in August 2019 until October 2020 at Laboratory of Agriculture Product Chemistry and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. This research used completely factorial randomized complete random design (RALF) with two factor of treatment, A factor was sweet potato type (A1: yellow sweet potato and A2: purple sweet potato) and B factor was carrageenan concentration (B1 : 2.0%, B2 : 2.5% and B3 : 3,0%). The parameters observed included physical (texture and color), chemical (water contet and total dissolved solids) and sensory characteristics (color, flavour and taste). The result showed that the carrageenan concentration had significant effects on texture, redness, yellowness and water content. The best treatment was A1B3 (yellow sweet potato; carrageenan concentration 3.0%) with texture value 23.27 gf and yellowness value 10.25.