PENGARUH KONSENTRASI PEKTIN DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS SELAI LEMBAR TOMAT

SETIADY, DEDY and Santoso, Budi and Hermanto, Hermanto (2018) PENGARUH KONSENTRASI PEKTIN DAN GELATIN TERHADAP SIFAT FISIK, KIMIA DAN SENSORIS SELAI LEMBAR TOMAT. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of this study was to analyze the effect of adding pectin and gelatin to the physical, chemical and sensory properties of tomato jam sheet (Lycopersicum esculentum Mill.). The research was conducted in Agricultural Chemistry and Sensory Evaluation Laboratories, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University. This study used Factorial Completely Randomized Design (RALF) with two treatment factors and each treatment repeated in three times. The first factor was the gel forming material (pectin, gelatin) and the second factor was the concentration of gel forming material (0,8%, 1,0%, 1,2%). Parameters that observed included physical characteristics (texture), chemical characteristics (water content, total acid content, total dissolved solids and total lycopene) and hedonic tests (texture, color and taste). The results of the study showed that the treatment factor of the gel forming material have a significant effect on texture, water content, total acid content and total lycopene. The treatment factors concentration of gel forming material have a significant effect on texture, water content, total acid content, total dissolved solids and total lycopene. The higher of the gelling concentration increases the texture, total acid content, total dissolved solids, total lycopene (gelatin) and decreases the water content, as well as the total lycopene (pectin) of tomato jam sheet. The interaction of gel forming material treatment factors and the gel forming concentration treatment factors significantly affected on texture, water content and total lycopene. Tomato jam sheet with the addition of gelatin has a harder texture than pectin. The addition of gelatin tends to protect lycopene, while the addition of pectin decreases of lycopene. The treatment of gelatin 1,2 % is the best treatment with the highest total lycopene, the highest texture and the lowest water content. The treatment has no significant effect on the hedonic test (texture, color and taste).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	tomatoes, jam sheet, pectin, gelatin
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation 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:	29 Oct 2019 04:19
Last Modified:	29 Oct 2019 04:19
URI:	http://repository.unsri.ac.id/id/eprint/13640

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