Pengaruh perbedaan konsentrasi pektin terhadap sifat fisikokimia dan sensoris selai stroberi

Setadewa, Ignatius De Loyola Lumen Arma Setadewa (2022) Pengaruh perbedaan konsentrasi pektin terhadap sifat fisikokimia dan sensoris selai stroberi. Undergraduate thesis, Widya Mandala Surabaya Catholic University.

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Abstract

Strawberry is a fruit variety that grows in Indonesia and is adored by the people of Indonesia. Strawberries have a high economic value. Even so, strawberries are perishable or easily damaged due to their high respiration rate, prone to mold growth and weight loss, so they must be consumed as fresh as possible. One way to increase the shelf life of strawberries is to process them into strawberry jam which consists of the three main ingredients which are strawberries, sugar and pectin. Pectin is used as a gelling agent because it has the property to bind water and form a gel. This study aims to determine what concentration of pectin can give the best sensory properties and to observe its effect on the physicochemical properties of strawberry jam. The research design used was a Randomized Block Design (RAK) with one factor, namely pectin concentration (%) with seven treatment levels, namely 0.8%; 1%; 1.2%; 1.4%; 1.6%; 1.8% and 2% with 4 repetition. The ANOVA test (Analysis of Variance) at =5% showed a difference between water content, water activity, pH, total soluble solids, power, syneresis and sensory properties, namely color, flavor, aroma, and mouthfeel. Further testing was carried out using the DMRT test (Duncan Multiple Range Test) at =5% on water content, water activity, pH, total dissolved solids, smearing power, syneresis and sensory properties which are aroma, flavor, color and mouthfeel. Strawberry jam with different concentrations of pectin has water content in the range of 31.7427% – 33.8205%; water activity 0.8157 – 0.9037; pH 3.703 – 4.371; TPT 64.2% - 66.558%; oil power 19,575 cm – 13,15 cm; syneresis 0; taste 5.84 – 7.28; color 6.36 – 6.92; aroma 6.24 – 6.81; mouthfeel 5.12 – 7.16. Based on the results of the spider web data, the best treatment was obtained on strawberry jam with a pectin concentration of 1.4%.

Item Type:	Thesis (Undergraduate)
Department:	S1 - Teknologi Pangan
Contributors:	Contribution Contributors NIDN / NIDK Email Thesis advisor Budianta, Tarsisius Dwi Wibawa NIDN0015046202 tdwiwibawabudianta@ukwms.ac.id Thesis advisor Suseno, Thomas Indarto Putut NIDN0707036201 thomasindartoftp@gmail.com
Uncontrolled Keywords:	Selai buah, stroberi, pektin, ANOVA
Subjects:	Agriculture and Food Technology
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Ignatius De Loyola Lumen Arma Setadewa
Date Deposited:	24 Jan 2022 09:05
Last Modified:	24 Jan 2022 09:05
URI:	http://repository.ukwms.ac.id/id/eprint/28945

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