UMM Institutional Repository

UJI KARAKTER FISIKOKIMIA PEKTIN DARI ALBEDO NANGKA (Artocarpus heterophyllus) DENGAN KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI SERTA PENGGUNAANYA PADA JELLY DRINK JAMBU BIJI MERAH

Anissa, Eka Nur (2019) UJI KARAKTER FISIKOKIMIA PEKTIN DARI ALBEDO NANGKA (Artocarpus heterophyllus) DENGAN KONSENTRASI ASAM ASETAT DAN WAKTU EKSTRAKSI SERTA PENGGUNAANYA PADA JELLY DRINK JAMBU BIJI MERAH. Undergraduate (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

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

Download (114kB) | Preview
[img]
Preview
Text
BAB II.pdf

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

Download (809kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

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

Download (170kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (1MB)

Abstract

The production of jackfruit waste is increasing as it is produced in a large quantities. Jackfruit’s skin waste can be produced as pectin because it contains 8 percent pectin. Pectin can be functioned as a thickening agent in food products, in this case, jelly drink. The purpose of this research is to process the jackfruit’s skin into pectin and applied it to guava jelly drink as an gelling agent. This research consisted of 2 steps. The first step was using Randomized Complete Block Design (RCDB) method with 2 factors. The first factor was acetic acid concentration (0,5; 1,0; 1,5 N) and the second factor was the extraction time (60, 90, 120 minutes). The analysed parameters were yield, water content, ash content, equivalent weight, methoxyl level, galakturonat level, degree of esterification and viscosity. The second step was using simple Randomized Block Design (RDB) method with concentration pectin factor (0,5;1,0;1,5;2,0;2,5%). The analysed parameters were water content, ash content, gel power, colour and hedonic test. The best pectin was applied into guava jelly drink. The result of the research produced pectin which met the standard of IPPA was A3W3 treatment with the acetic acid concentration of 1,5 N and 120 minutes of extraction time. Pectin A3W3 was applied into guava jelly drink with 5 concentrations. The panelist’s favorite guava jelly drink was KP3 which had 1,5% pectin concentration. The results obtained were water content 71,7%; ash content 110,1%; gel power 0,180 Newton; (L) 42,5; (a+) 8,3; (b+) 7,4; suction power 3,7 (easy to be sucked); taste 3,7 (delicious) and texture 3,4 (quite felt).

Item Type: Thesis (Undergraduate (S1))
Student ID: 201410220311130
Keywords: Pectin, Acetic Acid, Extraction, Jelly Drink
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 19 Mar 2019 11:37
Last Modified: 19 Mar 2019 11:37
URI : http://eprints.umm.ac.id/id/eprint/45355

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