PENGARUH PENAMBAHAN PEKTIN DAN GELATIN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS SELAI NANGKA (ARTOCARPUS HETEROPHYLLUS LAMK.) LEMBARAN
Daftar Isi:
- The objective of this research was to determine the effects of pectin and gelatin addition on physical, chemical, and sensory characteristics of Jackfruit (Artocarpus heterophyllus Lamk.). The experiment used a Factorial Completely Randomized Design with two factors and experiment was conducted in triplicates. The first factor was the gelling agent (pectin and gelatin) and the second factor was the concentration of gelling agent (1.5%, 2%, 2.5% v/v). The observed parameters were color, texture, moisture content, total acid number, pH, total soluble solid, and organoleptic. The results showed that addition of pectin and gelatin had significant effects on color (b*), moisture content, total acid number, pH, and total soluble solid, whereas the concentration of gelling agent had significant effects on texture, color (a*), mouisture content, total acid number, and pH. Moreover, the interaction of the two factors had no significant effect on all parameters. Based on all parameters, the best treatment was A1B3 (pectin 2,5%) with texture 30.20 gf, L* 45.43%, a* 9.00%, b* 27.40%, mouisture content 42.17%, total acid number 2.46%, pH 4.97, total dissolved solids 38.67 %brix. Hedonic score to texture, color, and taste where 2.88; 2.96, 2.84.