Pengaruh konsentrasi xanthan gum terhadap sifat fisikokimia dan organoleptik puree nenas beku

Budianta, Tarsisius Dwi Wibawa (2007) Pengaruh konsentrasi xanthan gum terhadap sifat fisikokimia dan organoleptik puree nenas beku. Jurnal Teknologi Pangan dan Gizi, 6 (2). pp. 26-40. ISSN 2613-909X

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Abstract

One of the serious problem in the pineapple puree production is water drip of the puree, so that detrimental effect on their sensory and water holding properties. The aim of the research is yo investigate the effect concentration xanthan gum on the physicochemical and sensory properties of frozen pineapple puree. The research used Block Randomized Design with single factor, i.e., the concentration xanthan gum (0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%) The physichochemical properties (moisture, viscosity, drip, total soluble solid and color) and sensory properties (color, taste, mouthfeel, and flavor) of the product were determined. The result showed that concentration of xanthan gun affect the moisture, viscosity, drip, and color but did not affect total soluble solid frozen pineapple puree. At the concentration xanthan gum of 0.2% produced the best properties of frozen pineapple puree.

Item Type:	Article
Subjects:	Agriculture and Food Technology Agriculture and Food Technology > Agriculture (General)
Divisions:	Faculty of Agricultural Technology > Food Technology Study Program
Depositing User:	Tarsisius Dwi Wibawa Budianta
Date Deposited:	02 Jun 2022 07:00
Last Modified:	02 Jun 2022 07:00
URI:	https://repository.ukwms.ac.id/id/eprint/30041

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