PENGUJIAN KADAR AIR DAN TOTAL PADATAN TERLARUT PADA SELAI PISANG KEPOK DENGAN PENAMBAHAN LIMBAH KULIT PISANG KEPOK (Musa paradisica Linn)

Abstract

Banana jam is one of the products made by cooking crushed fruit, mixing it with sugar, and adding water. Banana peel waste has not been utilized optimally by the community, in banana peel also contains bioactive compounds as hypoglycemic agents (lowering blood sugar levels) and contains high pectin compounds. The study aimed to determine the effect of adding banana peel on the water content and total dissolved solids in banana jam. In this study, there were 3 variations of adding banana peel, namely 0%, 25%, and 50%. Continued testing of water content using the thermogravimetric method and testing of total dissolved solids. The results of the chemical test of water content in making banana jam with the addition of the highest banana peel were in P2 with the addition of 50% banana peel, 58.37%, and the lowest total dissolved solids were in P2, 11.33%.