KARAKTERISTIK SELAI GULA PUAN SUSU KERBAU RAWA (Bubalis bubalus) DENGAN PENAMBAHAN EMULSIFIER

ALGAZALI, M. SYUKRON and Yuliati, Kiki and Syaiful, Friska (2011) KARAKTERISTIK SELAI GULA PUAN SUSU KERBAU RAWA (Bubalis bubalus) DENGAN PENAMBAHAN EMULSIFIER. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aims to create innovative products in the form of “gula puan” jam by adding emulsifiers. The research was conducted at the Laboratory of Agricultural Chemistry, Laboratory of Food Microbiology Department of Agricultural, Faculty of Agriculture, Sriwijaya University, Bioprocess Laboratory of Chemical Engineering, Faculty of Engineering, Sriwijaya University Inderalaya from April until November 2011. This study used Completely Randomized Factorial Design with two treatments as factors and three replications. The first factor was the kinds of emulsifier (CMC and gelatin), while the second factor was the kinds concentration of emulsifier (1%, 1,5%, 2% weight per volume). The observed parameters were water content, protein content, viscosity, texture, color (lightness, chroma, hue), and sensory evaluation (hedonic test). The results showed that kinds of emulsifier’s had significant effect on water content, protein content, total sugar content, texture and color (lightness and chroma). Whereas, the emulsifier’s concentration had significant effect on water content, protein content, texture, and color (lightness and chroma). The addition of CMC as amount of 2% gave the best result to “gula puan” jam based on water content 41.57%, protein 8.55%, texture 245.50 gf, viscosity 16.66 cP, lightness 70.50%, chroma 9.47% and hue 105.50° . Hedonic test gave the scores of 3.28 in cx)Ior, 3.04 in aroma, 3.12 in flavor, and 3.04 in texture. t

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	PENAMBAHAN EMULSIFIER
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Lipi Sunarti
Date Deposited:	01 Mar 2024 07:44
Last Modified:	01 Mar 2024 07:44
URI:	http://repository.unsri.ac.id/id/eprint/141247

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