147 Pengaruh Konsentrasi Gula terhadap Karakteristik Kimia dan Organoleptik Selai Carica (Carica pubescens L.) Effect of Sugar Concentration on Chemical Characteristic and Sensory Attributes of Carica Jam (Carica pubescens L.) Nurul Mukminah*, Hilya Azzahra, Ferdi Fathurohman Program Studi Agroindustri, Politeknik Negeri Subang, Indonesia *E-mail Korespondensi: nurulmukminah24@gmail.com A B S T R A K Carica (Carica pubescens L) merupakan buah khas kabupaten Wonosobo. Pengolahan carica menjadi selai buah secara umum menggunakan tambahan gula untuk memperpanjang umur simpan. Tujuan penelitian adalah untuk mengetahui pengaruh penambahan gula pasir yang berbeda terhadap kadar Total Padatan Terlarut (TPT), kadar air, aktivitas air (aw) dan nilai sensori serta menentukan konsentrasi gula pasir terbaik pada selai carica. Data yang diperoleh dianalisis menggunakan statistik one way ANOVA, dan dilanjutkan uji DNMRT taraf signifikan 5%. Hasil pengamatan menunjukkan bahwa konsentrasi gula pasir yang berbeda berpengaruh nyata (P<0.05) terhadap karakteristik TPT, kadar air dan aktivitas air (aw) namun tidak berpengaruh nyata (P>0.05) terhadap sensori selai carica. Penambahan gula pasir terbaik pada selai carica adalah P2 (50%). Kata Kunci: carica, gula pasir, selai A B S T R A C T A R T I C L E I N F O Carica (Carica pubescens L) is a native fruit in Wonosobo district. Processing carica into fruit jam generally uses added sugar to increase shelf life. The purpose of the study was to determine the effect of adding different sugars to the levels of Total Dissolved Solids (TPT), water content, water activity (aw) and sensory values and to determine the best concentration of granulated sugar in carica jam. The data obtained were analyzed using one way ANOVA statistics and continued with the DNMRT test with a significant level of 5%. The results showed that different concentrations of granulated sugar had a significant effect (P<0.05) on the characteristics of TPT, water content and water activity (aw) but had no significant effect (P>0.05) on the sensory characteristics of carica jam. The best addition of granulated sugar to carica jam is P2 (50%). © 2022 Kantor Jurnal dan Publikasi UPI Article History: Submitted/Received 06 Jul 2022 First Revised 17 Jul 2022 Accepted 01 Aug 2022 First Available online 31 Aug 2022 Publication Date 01 Sep 2022 ____________________ Keyword: carica, jam, sugar EDUFORTECH Journal homepage: ejournal.upi.edu/index.php/edufortech EDUFORTECH 7(2) (2022) 147-155