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PERBEDAAN KONSENTRASI KARAGENAN DAN JENIS GULA TERHADAP KUALITAS FISIKOKIMIA JELLY DRINK PEPAYA (Carica papaya L.)

Rachmawati, Safira (2018) PERBEDAAN KONSENTRASI KARAGENAN DAN JENIS GULA TERHADAP KUALITAS FISIKOKIMIA JELLY DRINK PEPAYA (Carica papaya L.). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Papaya (Carica papaya L.) is profitable fruit in Indonesia. It’s rich of nutrient such as vitamin C and A. These nutrients are good construct jelly. The ideal jelly smooth inside mouth and convenient during moving from straw. This ideal jelly could be true with adding carrageenan. Besides carrageenan, the ingredients of produce jelly drinks are sugar. Sugar and brown sugar is the type of sugar used in this study. This study aims to determine the effects of adding carrageenan and differences sugar in jelly quality of physicochemistry’s quality of jelly drink produced. Research using Randomized Complete Block Design (RCBD) with two factors. The first factor is the addition of carrageenan (0.1%, 0.2%, 0.3%) and the next factor is the type of sugar (sugar and brown sugar). The Analyzed Parameters are pH, total soluble solid, water content, vitamin C, total carotenoid, antioxidant activity, color, gel consistency, viscosity, syneresis, and organoleptic. The results of the study show the interaction between different concentration and type of sugar to and viscosity of papaya jelly drink. 0,1% addition of carrageenan produced low viscosity, 0,2% medium viscosity, 0,3% high viscosity, and addition of sugar produced high viscosity, brown sugar produced low viscosity. Other, effect of addition brown sugar the color (a+) become more darkness and aroma more awful. The best treatment was carrageenan with concentration 0,3% and sugar addition has a pH of 4,78, total soluble solids 26,00 ˚Brix, water content 77,15%, vitamin C 7,44 mg/100g, total carotenoid 1,61 mg/100g, antioxidant activity 87,05%, color (L: 37,35; a+: 1,20; b+: 6,78), consistency of gel 0,14 N, viscosity 24,25 d.pas, sineresis: 5,21%, organoleptic (appearance: 3,75, aroma: 3,13, suction power: 2,68, taste: 4,03).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311112
Keywords: Jelly drink, papaya, carrageenan, sugar, brown sugar
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 26 Dec 2018 10:22
Last Modified: 26 Dec 2018 10:22
URI : http://eprints.umm.ac.id/id/eprint/42604

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