Karakteristik Selai Srikaya Pandan dengan Penambahan Glukomana

PUTRI, UTARI and Yanuriati, Anny (2025) Karakteristik Selai Srikaya Pandan dengan Penambahan Glukomana. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to determine the effect of glucomannan addition on the physical, chemical, and sensory characteristics of pandanus sugar apple jam. This study used a non-factorial Completely Randomized Design (CRD) with a single factor, namely glucomannan concentration addition (0%, 0.25%, 0.5%, 0.75%, 1%, 1.5%). Data will be analyzed using with analysis of variance (ANOVA). The significant effect will be further analyzed using the least significant different (BNT). The results showed that glucomannan concentrations had a significant effect on moisture content, texture, viscosity, emulsion stability, color (lightness (L*), redness (a*), yellowness (b*)) on pandanus srikaya jam. The best pandan srikaya jam is 1% glucomannan addition with 59.06% moisture, 71,87 gf texture, 67.27 mPa.s viscosity, 99.82% emulsion stability, 56.67 lightness (L*), 1.39 redness (a*), 21.37 yellowness (b*) and aroma, taste, color, and spreadability the most preferred.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Glukomanan, Selai srikaya pandan
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General) S Agriculture > S Agriculture (General) > S530-559 Agricultural education
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Utari Putri
Date Deposited:	17 Jul 2025 06:48
Last Modified:	17 Jul 2025 06:48
URI:	http://repository.unsri.ac.id/id/eprint/178814

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