PENGARUH PENAMBAHAN GELATIN DAN GUM ARAB TERHADAP KARAKTERISTIK FISIK KIMIA DAN SENSORIS SELAI BELIMBING WULUH (AVERRHOA BLIMBI L.)LEMBARAN

MAGHFURSYAH, DIAZ and Rosidah, Umi and Merynda, Syafutri (2019) PENGARUH PENAMBAHAN GELATIN DAN GUM ARAB TERHADAP KARAKTERISTIK FISIK KIMIA DAN SENSORIS SELAI BELIMBING WULUH (AVERRHOA BLIMBI L.)LEMBARAN. Undergraduate thesis, Sriwijaya University.

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Abstract

The research used a Completely Randomized Factorial Design with two factors. Namely texture-forming material (gelatin and gum arab) and the concentration of texture-forming materials (0.5%, 1.0%, 1.5% and 2.5%). Each treatment was repeated three times. The observed parameters were, color, moisture content, ash content, total acidity, pH and sensory characeristics using hedonic test (color, aroma, texture and taste). The results showed that the type of texture forming material had significant effects on the ash content and pH. While the concentration of the texture-forming material had significant effects on hardness to ash content and pH. Wuluh starfuit sheet-jam with addition arabic gum 1.5% (A2B3) was the best treatment according to sensory characteristics.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	sheet-jam, wuluh starfruit, gelatin, gum arabic
Subjects:	S Agriculture > SB Plant culture > SB354-402 Fruit and fruit culture T Technology > TP Chemical technology > TP368-456 Food processing and manufacture T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 590 not found.
Date Deposited:	01 Aug 2019 08:08
Last Modified:	01 Aug 2019 08:08
URI:	http://repository.unsri.ac.id/id/eprint/1568

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