STUDI PEMBUATAN SELAI LEMBARAN DARI BUAH NANAS (Ananas comosus L. Merr) DENGAN PERBEDAAN JENIS DAN KONSENTRASI GELLING AGENT (KONJAK DAN PEKTIN)
| Main Author: | Ismizain, Galuh Permata |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2018
|
| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/42246/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/42246/2/BAB%20I.pdf http://eprints.umm.ac.id/42246/3/BAB%20II.pdf http://eprints.umm.ac.id/42246/4/BAB%20III.pdf http://eprints.umm.ac.id/42246/5/BAB%20IV.pdf http://eprints.umm.ac.id/42246/6/BAB%20V.pdf http://eprints.umm.ac.id/42246/7/LAMPIRAN.pdf http://eprints.umm.ac.id/42246/ |
Daftar Isi:
- Pineapple fruit is one of the fruits that is easily spoiled so it is important to process, one of them processing pineapple namely jam. The use of jam is increasing due to changes in people's lifestyle, especially in the selection of food for breakfast. Making slice jam is a modification of topical jam into a compact, plastic, and not sticky sheet, to produce sheet jam with a good texture then pectin and konjac are used as gelling agents. The purpose of this study was to determine the nature or quality of sheet jam that had been added to petktin or konjac. The research method used nested nests with 2 factors, namely the type of gelling agent and the difference in the concentration of gelling agent. The treatment used in this study was the type of gelling agent (pectin and konjac) and the concentration of gelling agent (1%, 2%, and 3%). Observation parameters included chemical properties, physical properties, and organoleptic tests. Chemical properties measured by water content, TAT, pH, vitamin C, TPT, antioxidants, and dietary fiber physical properties measured by color and texture and organoleptic (appearance, aroma, taste, and preference). The results showed that the type of gelling agent added had an effect on texture, moisture content, TAT, vitamin C, TPT, dietary fiber, color L (brightness), color b (yellowish) and organoleptic (appearance, aroma, taste, and preference) The addition of gelling agent concentration affects the value of water content, TAT, vitamin C, pH, TPT, dietary fiber, organoleptics (appearance, aroma, taste, and preference). The best treatment on sheet jam from pineapple fruit is konjac with a concentration of 3%.