Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva

Utomo, Adrianus Rulianto, Budianta, Tarsisius Dwi Wibawa, Harianto, Elisabeth Fionna Evania, Anastasia, Gabriel, Widayu, Gracella Christian and Wiradinata, Richard Alexander (2022) Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva. E3S Web of Conferences, 344 (04006). pp. 1-8. ISSN 2267-1242

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Abstract

Velva is a frozen food product similar to ice cream, but velva has lower fat content. Velva contains high crude fiber and vitamin contents that come from fruits and vegetables. Pineapples and carrots were chosen as the main ingredients to produce velva. Yellow color from pineapple was found to be less attractive, so that the addition of orange color from carrots 77 make it more attractive. A stabilizer is needed to produce velva with appropriate characteristics such as smooth texture and hard-melted. The stabilizers used in this study was kappa carrageenan. The research aimed to examine the effect of the various kappa-carrageenan concentration on the physicochemical properties (first drip, flow rate, color, and pH) of the carrot-pineapple velva. Based on the results of the study, it was found that by using kappa-carrageenan with a concentration of 0.25%, 0.50%, 0.75% and 1% (w/w) produced the first drip at 132.67 - 420.83 seconds with flow rate 1.41-0.55 cm/seconds, color with parameters lightness 47.45-47.50, redness +9.97 - +10.52, yellowness +17.50 - +18.33, chroma 20.79-21.57, and °hue 58.39 – 60.73, and pH 4.53-4.59. An increase in the concentration of kappa-carrageenan produces a thicker velva, so it is necessary to examine its organoleptic properties further

Item Type:	Article
Subjects:	Agriculture and Food Technology
Divisions:	Proceeding > Faculty of Agricultural Technology
Depositing User:	Tarsisius Dwi Wibawa Budianta
Date Deposited:	24 Jan 2023 02:41
Last Modified:	24 Jan 2023 02:41
URI:	http://repository.ukwms.ac.id/id/eprint/29882

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