Karakteristik Fisik, Kimia dan Sensori Permen Jelly Sari Pepaya (Carica papaya L) dengan Variasi Konsentrasi Karagenan-Konjak Sebagai Gelling Agent

ROHMAH, LUSIA NUR (2016) Karakteristik Fisik, Kimia dan Sensori Permen Jelly Sari Pepaya (Carica papaya L) dengan Variasi Konsentrasi Karagenan-Konjak Sebagai Gelling Agent. Other thesis, Universitas Sebelas Maret.

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    Abstract

    PHYSICAL, CHEMICAL AND SENSORY CHARACTERISTICS OF PAPAYA JELLY CANDY (Carica papaya. L) WITH VARIATION CARRAGEENAN-KONJAC CONSENTRATIONS AS GELLING AGENTS Ir. Nur Her Riyadi Parnanto, M.S. 1) Lusia Nur Rohmah2) Edhi Nurhartadi S.T.P., M.P.1) ABSTRACT Papaya (Carica papaya. L) is a kind of fruit, one of the abundantly produced Indonesian Farming commodities. It contains high nutrients, such as vitamin C, which is are not yet exploited optimally. However, they are also easily damaged due to the chemical changes during storage. Producing jelly candy out of ripe papayas is ment to improve the economic value as well as the shelf life. The objectives of this study is to find out the best concentration of carrageenan-konjac applied in the production of papaya jelly candy based on the physical (ardness, gumminess and springiness) chemical (pH, aw, moisture and vitamin C content) and sensory (color, aroma, taste, texture, and overall) characteristics. This study used the Completely Randomized Design (CDR) with one factor, that is the various concentrations of carrageenan-konjac (1,2% 1,8% ; 2,4%). The results showed that the variation of carrageenan and konjac gave significant effects on hardness value (259,584-719,008 gf), gumminess (29,085-62,903 gf) springiness (4,599-5,325 mm), pH (3,840-4,117), aw (0,632-0,699), moisture (18,246-22,448%), and vitamin C (5,500-13,750 mg/100g) content. The highest preference level through the sensory test resulted in the papaya jelly candy using the carrageenan-konjac concentration of 1,2 % with the score of 5,233 (slightly like). Overall, the best carrageenan-konjac concentration is 2,4%. Key words: carrageenan, jelly candy, konjac, papaya

    Item Type: Thesis (Other)
    Subjects: S Agriculture > S Agriculture (General)
    Divisions: Fakultas Pertanian
    Fakultas Pertanian > Ilmu dan Teknologi Pangan
    Depositing User: fransiska siska meilani
    Date Deposited: 27 Jan 2016 10:56
    Last Modified: 27 Jan 2016 10:56
    URI: https://eprints.uns.ac.id/id/eprint/23212

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