PENGARUH KONSENTRASI SUKROSA DAN PERBANDINGAN LABU KUNING (Cucurbita moschulata) DENGAN JAHE (Zingiber officinale Rosc) TERHADAP KARAKTERISTIK LEATHER MIX

The purpose of this research was to study the influence of sucrose concentration, comparison of yellows flask with ginger, and also interaction of concentration of sucrose and comparison of yellows flask with ginger to characteristic of leather mix what yielded. This research in giving an variation in product of processing yellows flask, so that earn to improve effort of diversification of food substance. The method of research that use was group randomized design 3 x 3 factorial with three replication of observation. Given by treatment were concentration sucrose (A) that were : a1 (10%), a2 (15%), a3 (20%), and also the comparison of yellows flask with ginger (B) that were : b1 (7 : 1), b2 (8 : 1), b3 (9 : 1). The analysis in this research were chemical analysis, and organoleptic test. Result of antecedent research of based on organoleptic test to colour, taste, aroma, and texture indicates that chosen best treatment to be continued at principal research that is treatment of yellows flask steamed with tapioca 5%. Result of principal research indicates that interaction between concentration of sucroses and comparison of yellow flask with ginger doesn't give real influence to water content, fiber grade, total sugar grade, colour, aroma, taste, and texture leather mix