UMM Institutional Repository

KAJIAN KUALITAS SELAI LEMBARAN BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN JENIS DAN KONSENTRASI GELLING AGENT (AGAR, ATC, KARAGENAN)

Amilusolichah, Amilusolichah (2018) KAJIAN KUALITAS SELAI LEMBARAN BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN JENIS DAN KONSENTRASI GELLING AGENT (AGAR, ATC, KARAGENAN). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (238kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (842kB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (811kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (1MB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (139kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (708kB)

Abstract

Jam sheet production is a modification of jam spread into compact, elastic, and non-sticky sheet shape. In this study, dragon fruit was selected due to its various benefits, especially its bioactive antioxidant agent contents. This research was aimed to know : (i) the effect of various gelling agent type used on the quality of red dragon fruit jam sheet, (ii) the effect of various gelling agent concentration on the quality of red dragon fruit jam sheet, and (iii) to determine the best combination of type and concentration of gelling agent for producing jam sheet in highest quality. Study was conducted in two phases using two-factor with nested design. The first factor was four types of gelling agent (agar, ATC, commercial agar and carragenan), while the second factor was the three types of concentration used (1%, 2%, 3%). Result showed that gelling agent type was found significantly effect in fiber, pH, texture, brightness, red color and yellow color level of red dragon fruit jam sheet. In the other hand, gelling agent concentration was found significantly effect in total dissoleved solid and texture parameter analyzed. Combination of type and concentration of gelling agent resulting in the best jam sheet quality is (3% agar) treatment, that has water content 12,49%, antioxidant activity 32,16%, antocyanin 38,85 mg/L, total sugar 73,19%, fiber 5,09%, total dissolved solid 96,77 brix, pH 3,34%, brightness 25,23, red colour 9,50, yellow colour 0,97, texture 23,71 mm and organoleptic (fragrance 94,6, taste 88,35, colour 68,90, texture 91,60, reference 88,55).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311033
Uncontrolled Keywords: Red dragon fruit, gelling sheet type, gelling sheet concentration and jam sheet
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 21 Nov 2018 10:22
Last Modified: 21 Nov 2018 10:22
URI : http://eprints.umm.ac.id/id/eprint/40498

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo