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Sheet jam was a modification of semi-solid topical jam made from fruits or vegetables, then concentrated with the aimed of forming solids or sheets. Jam generally used ripe fruit that was not too ripe and had a slightly sour taste. The purpose of this studyto determine the effect of starfruit and carrot porridge on the characteristics of sheet jam and to get a comparison of starfruit and carrot porridge on the characteristics of sheet jam. This study used a Completely Randomized Design (CRD) with 5 treatments, the comparisoned of starfruit porridge carrot were 0%: 100%, 25%: 75%, 50%: 50%, 75%: 25%, and 100%: 0% . Each treatment was repeated 3 times to obtain 15 experimental units. The parameters were observed in making sheet jam were water content, vitamin C content, total dissolved solids (TPT), acidity (pH), degree of color, and organoleptic testing. The data obtained were analyzed with a variety of tests at the level of 1% and 5%. If the data obtained had a significant effect, then the data would be continued with DNMRT (Duncan's New Multiple Range Test) at the 5% level. The research resultsof starfruit and carrot porridge treatment to the best sheet jams was 25%:75% with water content (36,53%), vitamin C (44,00 mg / 100 g of material), Total Dissolved Solids (42,20Brix), pH (4,03), and degree of color (L=33,09, a=+9,31, b=+24,10 andHue=68,88). The best parameter of organoleptic test of sheet jam were the texture was soft, slightly dense (2,92), color was orange (4,32), plasticity was not easily broken (4.24), taste (3,60), overall acceptance (3,64) and aroma(3,60) according to panelists' judgment, which was somewhat preferred.

The Effect of Comparison of Starfruit and Carrot Porridge on Characteristics of Sheet Jam