PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK DAN ORGANOLEPTIK SELAI LEMBARAN PEPAYA (CARICA PAPAYA)

ILHAM, PAJRIAL and Pratama, Filli (2024) PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK DAN ORGANOLEPTIK SELAI LEMBARAN PEPAYA (CARICA PAPAYA). Undergraduate thesis, Sriwijaya University.

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Abstract

This research intended to determine the effect of carrageenan and sugar on characteristics and organoleptic properties of papaya (Carica papaya) sheet jam. This research used a factorial completely randomized design (CRD) with 2 treatment factor, concentration of added carrageenan and concentration of added sugar 3 times repetition for each sample. Parameters observed in this research included texture, lightness, redness, yellowness, water content, total soluble solids and organoleptic test in texture, taste and color. The result of this research showed that the the treatment with addition carrageenan and sugar had significant effect on the texture, lightness, redness, yellowness, water content , total soluble solids and sensory texture. The best treatment A2B2 (carrageenan 25% and sugar 35%) based on average hedonic test score of texture (3,1), taste (2,85) and color (2,85) had value texture (204,83 gf), lightness (45,24), redness (4,29), yellowness (21,12), water content (37,30%) and total soluble solids (51,67 °brix).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Karagenan, gula, Selai Lembaran, Pepaya
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S530-559 Agricultural education S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Pajrial Ilham
Date Deposited:	26 Jan 2024 09:10
Last Modified:	26 Jan 2024 09:10
URI:	http://repository.unsri.ac.id/id/eprint/139962

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