The Effect Of Adding Pectin On The Quality Of Tamarillo Marmalade

Abstract

The lack of processed variations of tamarillo made it’s not the public’s choice for consumption. Marmalade is a semi-solid food that forms a gel through the interaction of the main ingredients of fruit juice, fruit pieces, sugar or sucrose, citric acid, and gelling agents. This article aims to investigate the making of marmalade made from tamarillo with the addition of pectin as a gelling agent. The quality of marmalade observed in this study is on color, aroma, texture, and taste. This type of research is experimental research (true experiment), which is a direct experiment on the effect of pectin addition on the quality of tamarillo marmalade. The results of this study explain that the addition of pectin with a percentage of 0%, 1%, 1.5% and 2% has no significant effect on the quality of color, aroma, sweetness, and sourness of tamarillo marmalade. Furthermore, pectin with percentages of 0%, 1%, 1.5% and 2% significantly influenced the quality of thick texture and spreadable texture of marmalade from tamarillo.