“Pembuatan Jelly Labu Kabocha (Cucurbita maxima. L.) dan Uji Mutu Jelly Sebagai Salah Satu Hasil Inovasi Pangan”.

Kabocha pumpkin is known to have high nutritional value and is good
for the human body that contains beta-carotene, protein, carbohydrates, fiber,
vitamins, minerals needed for the body's metabolic processes. Kabocha pumpkin
can be used as a food innovation that contains nutritional value and healthy one of
them is made in the form of jelly. The purpose of this study was to determine how
to make kabocha pumpkin jelly as one of the results of food innovation, to
determine the quality of kabocha pumpkin jelly based on SNI Number 01-3552-
1994 with organoleptic test parameters, yeast mold test numbers, total plate count
test, Coliform APM test , and to find out the results of market taste tests on
variations of kabocha pumpkin jelly that can be accepted by consumers.
Researchers conducted experiments making three types of jelly from the
main ingredients kabocha gourd with different main ingredients. Making jelly on
a household scale. The jelly kabocha pumpkin is tested for quality according to
the requirements of the Indonesian National Standard (SNI), and tests of market
taste are conducted.
The results of the study on pumpkin jelly kabocha 1, 2, and 3 meet the
quality requirements including organoleptic test, total plate count test, yeast mold
test, and most likely coliform test. In the market taste test kabocha 1 pumpkin
jelly (J1) has a 30% favorite level percentage, kabocha 2 pumpkin jelly (J2) has a
30.31% preference level, and kabocha 3 pumpkin jelly (J3) has a 39% preference
level, 68%. Kabocha pumpkin jelly most favored by the market is pumpkin jelly
kabocha 3 (J3) with a percentage of a favorite level of 39.68% and a greater
composition of kabocha pumpkin powder.