Putri, Masyita Faradina Rehima (2022) PENGARUH RASIO TOMAT (Lycopersicum esculentum L) DAN NANAS (Ananas comosus L. Merr.) TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI OLES. Undergraduate (S1) thesis, Universitas Muhammadiyah Malang.

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Abstract

The good jam is the jam which has good smearing ability or not so watery hence its texture is easy to spread over. the usual jam that sold across the market just made from one kind of fruit so innovation at the main material is needed to improve antioxidant functional with utilize of tomato and pineapple. pectin in tomato is not enough to made a good jam and it has sour taste. because of that, addition of pineapple as a mixture to make the taste and smearing ability better because pineapple has ideal pectin and the taste is sweet. The purposed of this research was to determine the effect of tomato and pineapple formulations in made jam on physicochemical and organoleptic properties and to determine the best formulation of mixed tomato and pineapple jam. This study used a simple completely randomized design. The treatments in this study included F1 (tomato puree 90%, pineapple puree 10%), F2 (tomato puree 70%, pineapple pulp 30%), F3 (tomato pulp 50%, pineapple pulp 50%), F4 (tomato 30% , pineapple puree 70%), F5 (tomato puree 10%, pineapple puree 90%). Parameters observed in this study included water content, total dissolved solids, vitamin C, spreadability, fiber content, antioxidant activity and organoleptic tests (color, aroma, taste, texture and preference). The results described that the ratio of tomato and pineapple jam had the best treatment on the F2 formula (tomato puree 70%, pineapple puree 30%) with 32,5% water content, 34,1% vitamin C, 62,50oBrix total dissolved solids, 3,67 cm spreadability, fiber content 10% and antioxidant activity 85,4%, preference 3,20 (neutral).

Item Type:	Thesis (Undergraduate (S1))
Student ID:	201810220311178
Thesis Advisors:	Damat (0028026402), Devi Dwi Siskawardani (0716128903)
Keywords:	taste, spreadability, completely randomized design, vitamin C, antioxidant activity
Subjects:	Q Science > QD Chemistry S Agriculture > S Agriculture (General)
Divisions:	Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User:	201810220311178 masyitafaradina
Date Deposited:	18 Nov 2022 07:19
Last Modified:	18 Nov 2022 07:19
URI :	http://eprints.umm.ac.id/id/eprint/96575

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