PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK SELAI LEMBARAN UBI JALAR KUNING DAN UBI JALAR UNGU (Ipomea batatas L)

PUTRI, ENDAH and Pratama, Filli and Lidiasari, Eka (2020) PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK SELAI LEMBARAN UBI JALAR KUNING DAN UBI JALAR UNGU (Ipomea batatas L). Undergraduate thesis, Sriwijaya University.

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Abstract

The purpose of this research to determine the effect of carrageenan addition on the characteristics of yellow and purple sweet potato sheet jam. This research was conducted in August 2019 until October 2020 at Laboratory of Agriculture Product Chemistry and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. This research used completely factorial randomized complete random design (RALF) with two factor of treatment, A factor was sweet potato type (A1: yellow sweet potato and A2: purple sweet potato) and B factor was carrageenan concentration (B1 : 2.0%, B2 : 2.5% and B3 : 3,0%). The parameters observed included physical (texture and color), chemical (water contet and total dissolved solids) and sensory characteristics (color, flavour and taste). The result showed that the carrageenan concentration had significant effects on texture, redness, yellowness and water content. The best treatment was A1B3 (yellow sweet potato; carrageenan concentration 3.0%) with texture value 23.27 gf and yellowness value 10.25.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	ubi jalar, karagenan, selai lembaran
Subjects:	T Technology > TP Chemical technology > TP1-1185 Chemical technology
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 8965 not found.
Date Deposited:	25 Nov 2020 03:22
Last Modified:	25 Nov 2020 03:22
URI:	http://repository.unsri.ac.id/id/eprint/37887

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