THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SOURSOP JAM LEATHER WITH GELATIN ADDITION

PURWAKUSUMA, JOVIANE GRACIA (2018) THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF SOURSOP JAM LEATHER WITH GELATIN ADDITION. Other thesis, Unika Soegijapranata Semarang.

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Abstract

In 2015 fruit production in Indonesia was increased, one of them was soursop which increased from 53.068 tons to 58.994 tons. Ripe soursop only has a shelf life of 2-3 days. To make soursop have more shelf life, in this research soursop fruit will be process into jam. But now jam still considered less practical when prepare to serve, so that the jam made in the form of soursop jam leather. Characteristics of the desired jam is a chewy but rigid structure. In forming the desired texture, a hydroxyl compound is needed to form the gel in the food. Gelatin is one of the gelling agent that can form transparent gel with the ability to absorb water 5-10 times its weight. Considering this, in this research will be made of soursop jam leather with addition of gelatin at concentrations of 0.6%, 0.8% and 1.0%. The purpose of this research is to know the physical, chemical and sensory characteristics of soursop jam leather with the addition of different gelatin concentration. Physical analysis consists of color analysis with chromameter and texture analysis with texture analyzer. Chemical analysis consists of measurement of pH value with pH meter, water content with thermogravimetri and water activity with Aw meter. Sensory analysis is a test of attribute differences that include color, elasticity, adhesiveness and taste in soursop jam leather. The results showed that the addition of gelatin at different concentrations can increase water content, water activity and texture, but no effect on the value of pH, thickness and the color of soursop jam leather. In the sensory test, soursop jam leather added with gelatin at different concentrations did not affect the color, elasticity, stickiness and taste attributes of the jam.

Item Type:	Thesis (Other)
Subjects:	600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology
Divisions:	Faculty of Agricultural Technology > Department of Food Technology
Depositing User:	Mr Lucius Oentoeng
Date Deposited:	19 Nov 2018 06:10
Last Modified:	03 Jun 2021 03:50
URI:	http://repository.unika.ac.id/id/eprint/17404

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