PENGARUH PENAMBAHAN GUM ARAB DAN PEKTIN TERHADAP KARAKTERISTIK FISIK, KIMIA, DAN ORGANOLEPTIK SELAI KACANG MERAH (Phaseolus vulgaris L.)
Daftar Isi:
- The aims of this study was to investigate the effect of gum arabic and pectin on physical, chemical and sensory characteristics of red bean jam (Phaseolus vulgaris L.). This study used a Factorial Completely Randomized Design (RALF) with two treatments and each treatment was repeated three times. The first factor was type of gel (Arabic gum, pectin) and second factor was gel forming material concentration (0.75%, 1%, 1.25%). The parameters observed were texture, color, total of dissolved solids, moisture content, pH, total acid , and organoleptic test using hedonic test (color, flavor, taste, and spreadable). The results showed that the type of gel-forming material had significant effect on texture, total of dissolved solid, pH, and color. The treatment of gel-forming concentration had significant effect on the texture, total of dissolved solids, moisture content and pH. The interaction of the gelling agent had significantly effect on texture and pH. The treatment of A1B1 (0.75% Arabic gum) was the best treatment based on organoleptic test which were 3.64 color, 3.40 taste, 3.28 aroma, and 3.56 spreadable, then physical analysis that was 26.13 gf texture, 36.47%, lightness, 12.60% redness, 8.47% yellowness and chemical analysis which are total of dissolved solids 56.57 %, 32.67% water content, 5.65pH, 8.56% total of acid.