MARICO, HENI and Rosidah, Umi (2024) PENGARUH KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER PISANG RAJA NANGKA (Musa paradisiaca L.). Undergraduate thesis, Sriwijaya University.
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Abstract
This study aims to determine the physicochemical and sensory characteristics of Raja Nangka Banana (Musa paradisiaca L.) fruit leather with the addition of various concentrations of carrageenan. This study used a Non-Factorial Completely Randomised Design (RAL) with six treatment levels and repeated 3 times. The treatment factor was carrageenan concentration (0.1%, 0.2%, 0.3%, 0.4%, 0.5%, and 0.6%). The parameters observed included physical characteristics (texture (hardness) and tensile strength), chemical characteristics (moisture content, ash content, and total soluble solids), and organoleptic characteristics (texture and flavour). The results showed that carrageenan concentration had a significant effect on texture, tensile strength, moisture content, ash content, total soluble solids and organoleptic characteristics (texture). Fruit leather with the addition of 0.5% carrageenan concentration was the best treatment based on sensory characteristics for the scene of texture 3.92, and taste 4.00, physical characteristics of texture 121.87 gf, and tensile strength 0.16 MPa, and chemical characteristics of moisture content 13.52%, ash content 1.32%, and total soluble solids 26.87ºBrix.. Keywords: carrageenan, fruit leather, raja nangka banana
Item Type: | Thesis (Undergraduate) |
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Uncontrolled Keywords: | carrageenan, fruit leather, raja nangka banana |
Subjects: | T Technology > TP Chemical technology > TP368-456 Food processing and manufacture |
Divisions: | 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1) |
Depositing User: | Heni Marico |
Date Deposited: | 16 May 2024 07:41 |
Last Modified: | 16 May 2024 07:41 |
URI: | http://repository.unsri.ac.id/id/eprint/144072 |
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