PENGARUH PENAMBAHAN PEKTIN DAN GELATIN TERHADAP KARAKTERISTIK SELAI LEMBAR TIMUN SURI (Cucumis melo L.)
Daftar Isi:
- The objectives of the research were to analyze the effect of adding pectin and gelatin on the characteristics of the cucumber (cucumis melo L.) Sheet-Jam. The research was conducted at Chemical of Agricultural Product Laboratory, and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from March 2016 until June 2016. The research used a Factorial Randomized Completely Design with with two factors and each treatment was repeated there times. The first factor was gelling agents (gelatin and pectin) and the second factor was the concentration of gelling agents (0,5%, 1%, 1,5%). The parameters were physical characteristics (texture and color), chemical characteristics (moisture contents, pH, and total acidity) and hedonic test (color, taste, flavor, and appearance). The results showed that the gelling agents had significant effect on texture, moisture contents, pH, and total acidity. The concentration of gelling agents had significant effect on texture, color (L*, a*, b*), moisture contents, pH, and total acidity. The interaction of those factors had significant effect on b* and pH. Based on hedonic test, the best treatment was A1B3 (gelatin 1,5%) with the texture of 115.66 gf, L* 62.50%, a* 6.83%, b* 26.94%, moisture contents 30.245%, Ph 3.96, total acidity 3.14% and hedonic scores for color, taste, flavor and were 2.96, 3.16, 2.60, and 2.72, respectively.