THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOURSOP (Annona muricata L) JAM LEATHER WITH CARRAGEENAN ADDITION

BRILLIANTI, FITRI ANNISA (2018) THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTIC OF SOURSOP (Annona muricata L) JAM LEATHER WITH CARRAGEENAN ADDITION. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Indonesia is an agraris country which produce various agricultural products, one of them is fruits. Generally, fruits in Indonesia are include of tropical fruits because Indonesia has tropical climate. One of the tropical fruits in Indonesia that is soursop. Furthermore, soursop that is planted in the yard of the house, is only consumed by the family and it is not maximally utilized so it can cause the soursop rotten. Soursop (Annona muricata L) is a fruit which has smelled aromatic flesh, distinctive flavor and sour taste, so it has the potential to be processed as food product such as jam leather. Jam leather has firm texture, flexible and not sticky. Then, kappa Carrageenan has the strength as natural polymers, not toxic (food grade), as a strong gelling agent and easy to obtain. In this research, the making of soursop leather jam was combined with the addition of carrageenan concentration as much as 0.1%; 0.3% and 0.5%. The objective of this research is to know the physicochemical characteristics and sensory of soursop (Annona muricata L) leather jam with carrageenan addition in the different concentration. Physical analysis was be done for the thickness, color and hardness of soursop leather jam using Caliper, Texture Analyzer and Chromameter. Then, the chemical analysis would be done for the water content using thermogravimethry method, water activity using Aw meter and acidity degree using pH meter. For the sensory analysis, used the difference attribute test (color, elasticity, adhesiveness and taste) with the ranking method. The results showed that the addition of carrageenan to the leather jam would increase hardness and water activity, however it did not affect the color, water content and acidity degree (pH). The sensory analysis result showed that the addition of carrageenan to the leather jam did not affect the color, elasticity, adhesiveness and taste.

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 06:13
Last Modified: 19 Nov 2018 06:13
URI: http://repository.unika.ac.id/id/eprint/17413

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