Ernawati, Yasyfa Auliya (2022) Pengaruh Proporsi Buah Bisbul : Umbi Bit Dan Konsentrasi Agar-Agar Terhdap Karakteristik Slice Jam. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Slice jam is a modification of a semi-wet jam into a jam that is more practical in the form of sheets - compact, plastic and non-sticky sheets. One of the fruits that can be processed into slices of jam is bisbul (Diospyros blancoi A. DC). Bisbul fruit has a fairly high antioxidant and contains many vitamins and minerals. Bisbul fruit also has a fragrant and strong smell. To improve the color and nutritional value of the jam slice, beetroot and agar-agar were added as hydrocolloids to improve the texture of the jam slice. This study aims to determine the best treatment of the effect of the proportion of bisbul fruit: agar and concentration in order to produce jam with the best characteristics and preferred by consumers. This study used a completely randomized design with two factors and two replications. The first factor is the proportion of bisbul and beetroot (60:40), (70:30), (80:20) and the second factor is the addition of agar concentration (1%,2%,3%). The data obtained were analyzed using ANOVA level 5%, if there is a significant difference, followed by Duncan's Test (DMRT) 5%. The results showed that the best treatment was the proportion of bisbul: beetroot (80:20) with the addition of 3% agar concentration which produced sliced jam with air 25.52%, crude fiber 4.36%, antioxidant content 22.63%, pH 3.64, total sugar 65.80%, total dissolved solids 66.13°brix, water activity (Aw) 0.75, dietary fiber 7.71%, with a preference score of 4.16 (like), color 4 ,00 (like), aroma 4,12 (like), texture 4,20 (like). Key words : Slice of jam, Bisbul fruit, Beetroot, Agar-agar
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > Q Science (General) | ||||||||
| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | YASYFA AULIYA ERNAWATI | ||||||||
| Date Deposited: | 25 Jul 2022 03:56 | ||||||||
| Last Modified: | 25 Jul 2022 03:56 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/8117 |
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