EFFECT OF CARRAGEENAN ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MANGO (Mangifera indica L.) JAM LEATHER

ELSA S., TJOA, MAGDALENA (2018) EFFECT OF CARRAGEENAN ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF MANGO (Mangifera indica L.) JAM LEATHER. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Mango (Mangifera indica L.) is a horticultural commodity that is widely developed in Indonesia. The amount of nutrients contained in the mango fruit can be very beneficial for the health of the body. Mango is a fruit that if not quickly processed will be easily damaged. To reduce the risk of damage to the fruit, fruits can be processed into a food product that can be consumed without reducing the nutritional value. One example of processed products from fruit is the jam leather. Jam leather is a jam made in the form of thin leather, has a compact texture, not sticky and elastic. Mango has a little pectin content so it needs to be added gelling agent that is carrageenan. Carrageenan serves to help the formation of a suitable texture and maintained the consistency of jam leather. The purpose of this study was to determine the effect of different carrageenan concentrations on physicochemical and sensory characteristics of mango jam leather. This research was done by making jam leather which then tested by physical, chemical and sensory characteristics. Physical characteristic test include thickness, color and texture, test of chemical characteristic include moisture content, water activity and pH. Sensory characteristic test include color attribute, adhesiveness, springiness and taste. Based on research results, it is known that carrageenan gives a real effect on the physical texture, the higher the concentration of carrageenan then the higher the level of hardness. The addition of carrageenan also significantly affect the water activity that will be higher. But the addition of carrageenan did not give a real effect on the color of mango jam leather, thickness, water content, pH and sensori from the mango jam leather.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:07
Last Modified: 19 Nov 2018 06:07
URI: http://repository.unika.ac.id/id/eprint/17398

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