PENGARUH KONSENTRASI PEKTIN DAN KARAGENAN TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS SELAI LEMBARAN WORTEL (Daucus carota L.)
Daftar Isi:
- The effect of thickening agents addition and their concentration on physical, chemical and sensory characteristics of carrot sheet jam was investigated. A completely randomized design which was arranged factorially was used. Two factors were studied, namely sort of gelling agents and their concentration. All experiment were carried out in triplicates. The observed parameters were physical (texture and colour), chemical (moisture content, ash content and antioxidant content) and sensory (color, texture, taste and flavor) characterstics. Based on hedonic test, the best treatment was 1.5% carrageenan addition, with the following characteristics:lightness 42.42%, redness +20.23, yellowness +21.70, texture 96.00 gf, moisture content 28.82 %, ash content 0.05%, antioxidant activity of 614.97 ppm, and average hedonic scores were 3.46, 3.40, 3.24 and texture for color, flavor, taste and texture, respectively (categorized as like)