Muhammad, Wardah Nabila (2024) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI LEMBARAN DENGAN PERLAKUAN KESEMEK : LABU KUNING DAN PENAMBAHAN KARAGENAN. Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
Sheet jam is a modification of conventional jam to make it more practical with a compact, plastic, and non-sticky sheet form. One fruit that can be processed into sheet jam is persimmon fruit (Diospyros kaki L.). Persimmon contains pectin and various vitamins and minerals. Pumpkin has antioxidant content, carbohydrates, and carotene. To enhance the texture of the sheet jam, carrageenan is added to compact the sheet jam. This study aims to determine the influence of the proportion of persimmon fruit to pumpkin and the addition of carrageenan on the characteristics of sheet jam. This research uses a Completely Randomized Factorial Design (CRFD) with two factors and three replications. Factor I is the proportion of persimmon fruit to pumpkin (60:40, 70:30, 80:20), and factor II is the addition of carrageenan (1%, 2%, 3%). The data obtained were analyzed using a 5% confidence level Analysis of Variance (ANOVA) test. Based on the results of the study, the best treatment is the proportion of persimmon to pumpkin (80:20) and the addition of 3% carrageenan, producing sheet jam with a water content of 11.82%, total sugar content of 77.42%, antioxidant activity of 65.67%, crude fiber content of 2.98%, total dissolved solids of 79.41%, hardness of 744.39 gf, and a pH value of 3.62. The organoleptic characteristics include a color rating of 3.32 (somewhat liked), taste 4.04 (liked), aroma 3.24 (somewhat liked), and texture 3.12 (somewhat liked). Analysis of the best treatment's sheet jam obtained a β-carotene content of 2.88 mg/100 g.
| Item Type: | Thesis (Undergraduate) | ||||||||||||
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| Subjects: | Q Science > QC Physics Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||||||
| Depositing User: | Wardah Nabila | ||||||||||||
| Date Deposited: | 11 Jan 2024 02:46 | ||||||||||||
| Last Modified: | 11 Jan 2024 02:46 | ||||||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/19521 |
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