PENGARUH KONSENTRASI PEKTIN DAN KARAGENAN TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS SELAI LEMBARAN WORTEL (Daucus carota L.)

KURNIA, MEILLA ARDINE and Wijaya, Agus and Hermanto, Hermanto (2018) PENGARUH KONSENTRASI PEKTIN DAN KARAGENAN TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS SELAI LEMBARAN WORTEL (Daucus carota L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The effect of thickening agents addition and their concentration on physical, chemical and sensory characteristics of carrot sheet jam was investigated. A completely randomized design which was arranged factorially was used. Two factors were studied, namely sort of gelling agents and their concentration. All experiment were carried out in triplicates. The observed parameters were physical (texture and colour), chemical (moisture content, ash content and antioxidant content) and sensory (color, texture, taste and flavor) characterstics. Based on hedonic test, the best treatment was 1.5% carrageenan addition, with the following characteristics:lightness 42.42%, redness +20.23, yellowness +21.70, texture 96.00 gf, moisture content 28.82 %, ash content 0.05%, antioxidant activity of 614.97 ppm, and average hedonic scores were 3.46, 3.40, 3.24 and texture for color, flavor, taste and texture, respectively (categorized as like)

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	S. The Effect Of Pectin And Carrageenan Concentration On Physical, Chemical, And Sensory Characteristics Of Carrot (Daucus carota L.) Sheet Jam
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals S Agriculture > S Agriculture (General) > S588.4-589.6 Agricultural physics. Including radioisotopes in agriculture
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr. Muhammad Irwan
Date Deposited:	15 Oct 2019 07:46
Last Modified:	15 Oct 2019 07:46
URI:	http://repository.unsri.ac.id/id/eprint/11734

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