Apriliani, Ardita Putri (2024) Karakteristik Selai Buah Naga (Hylocereus polyrhizus) dengan Perlakuan Penambahan Bubuk Cengkeh dan Bubuk Kayu Manis serta Lama Pemasakan. Undergraduate thesis, UPN "Veteran" Jawa Timur.
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Abstract
Jam is a semi-wet food product with a relatively short shelf life due to its high moisture content, which can trigger the growth of moulds and yeasts. Adding cloves and cinnamon is known to inhibit the growth of these microorganisms. In addition, the length of cooking can also inhibit the growth of moulds and yeasts by reducing the moisture content of the jam. The purpose of this study was to determine the effect of clove and cinnamon powder proportions and cooking time on the characteristics and shelf life of dragon fruit jam. The research method used a completely randomised design (CRD) factorial pattern of 2 factors with 2 replications. Factor I was the proportion of cloves and cinnamon (1:1, 1:2, 2:1) and factor II was the cooking time (20, 25, and 30 minutes). The data obtained were analysed using ANOVA (Analysis of Variance) at the 5% level. If there were significant differences, further tests were conducted with DMRT (Duncan Multiple Range Test) at the 5% level. The results showed that the best treatment was the proportion of clove powder and cinnamon (1:1) with a cooking time of 25 minutes, which produced dragon fruit jam with characteristics of moisture content of 33.53%, ash content of 7.45%, pH 3.06, total sugar 73.02%, Aw value 0.78, total soluble solids 72.5oBrix, antioxidant activity 42.24%, spreadability 9.5 cm, and organoleptic scores in the form of taste 5.76, aroma 3.96, colour 5.72, texture 4.96, and overall 5.28. Dragon fruit jam with the addition of clove and cinnamon powder (1:1) and a cooking time of 25 minutes can inhibit the growth of mould and yeast until the sixth day compared to the control (without the addition of cloves and cinnamon).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | T Technology > T Technology (General) T Technology > TP Chemical technology T Technology > TP Chemical technology > TP368 Food processing and manufacture |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Ardita Putri Apriliani | ||||||||
| Date Deposited: | 12 Dec 2024 04:10 | ||||||||
| Last Modified: | 12 Dec 2024 04:10 | ||||||||
| URI: | https://repository.upnjatim.ac.id/id/eprint/32923 |
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