CD Skripsi

Karakteristik Fisikokimia dan Sensori Minuman Jeli Sari Buah Kelubi dengan Penambahan Karagenan dan Konjak

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Jelly drink is afoodproduct development usinggelling agents to form ajelly texture that can be consumed by using straw. The main components in making jelly drink are water and hydrocolloids. The hydrocolloid usually used is carrageenan, however it produces a gel that is fragile and syneresis. Therefore, it is was necessary to add konjac which can produce gel with high gel strength and good texture. The purpose of this study was to obtain the best comparison of carrageenan and konjac in making kelubi juice jelly drinks. This research was conducted experimentally using a completely randomized design with five treatments and four replicates. The treatment in this study was the comparison of carrageenan and konjac, namely P1 (60:40), P2 (55:45), P3 (50:50), P4 (45:55), and P5 (40:60). The data obtained were analyzed statistically using analysis of variance and continued with Duncan Multiple Range Test (DMRT) at the 5% level. The results showed that the comparison of carrageenan and konjac had a significant effect on syneresis, moisture content, total soluble solids, vitamin C content, pH value, as well as descriptive and hedonic sensory assessments such as color and texture. The best treatment in this study is the comparison of carrageenan and konjac (40:60) or P5 which has a syneresis characteristic of 2.29%, moisture content 92.86%, total soluble solids 23.93°Brix, vitamin C content 0.06 mg/100 g, pH value 3.43, description the jelly drink has a yellowish-brown color, a slightly kelubi aroma, sour taste, and chewy texture. P5 overall was favored by panelists.

Key words: carrageenan, jelly drink, kelubi, konjac

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2006112385

Penerbit

Pekanbaru : Univeristas Riau - F. Pertanian - Teknologi Pertanian., 2024

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2006112385

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Vina

Versi lain/terkait

Lampiran Berkas

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