Makhrubi, Taqqiya Zulfa (2022) KARAKTERISTIK SELAI LEMBARAN SIRSAK (Annona muricata L.) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI KARAGENAN DAN GULA. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

Soursop (Annona muricata L) is a fruit that has high fiber and vitamin C content and provides benefits for the body. However, soursoup is a perishable commodity so that some important nutrients might be lost. To solve this, the processing for the commodity is carried out, for example is process it into a jam. The common form of jam in our market is in spreadable form. This was considered as less practical, so that a development is needed, namely to become sheet jam. A good sheet jam has neither too soft nor too hard texture, so a material such as carrageenan is needed. In order to get a good characteristics and consistency, sugar is also needed. The purpose of this study was to determine the effect of various carrageenan and sucrose concentrations on the physical, chemical, and sensory characteristics of soursoup sheet jam This research developed was the manufacture of sheet jam from soursop fruit with the addition of carrageenan and sugar concentrations. This study used a Factorial Randomized Block Design (RBD-F) with two factors. The first factor is the variation of carrageenan concentration, which is 1,5%, 2%, and 2,5%, while second factor is the variation of sugar concentration, which is 35%, 45%, and 55%. Parameters tested were water content, fiber content, vitamin C, total dissolved solids, texture, thickness, and organoleptic test. Analysis of Variance (ANOVA), further testing is carried out using 5% DMRT. The results showed that there was an interaction between carrageenan and sugar on water content, fiber content, vitamin C, total dissolved solids, texture (hardness), thickness and organoleptic tests. The best treatment based on physical and chemical characteristic is the treatment with carrageenan 2.5% and sugar concentration of 45% with water content of 17.19%, fiber of 11.06%, vitamin C of 32.29mg/g, total dissolved solids of 44.76°Brix, texture of 7.80N and thickness of 5.02 mm and organoleptic appearance of 3.48 (attractive), aroma 3.16 (slightly soursop), taste 3.04 (slightly sour), texture 2.85 (slightly chewy), and 3.90 (like).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311191
Thesis Advisors:	Warkoyo (0003036402), Rista Anggriani (0706048803)
Keywords:	soursop, sheet jam, carrageenan, sugar
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311191 taqqiyamakhrubi
Date Deposited:	18 Nov 2022 06:40
Last Modified:	18 Nov 2022 06:40
URI :	http://eprints.umm.ac.id/id/eprint/96470

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