ASTELIA, JESSICA (2018) THE EFFECT OF GELATIN ADDITION ON PHYSICOCHEMICAL AND SENSORY CHARACTERSITICS OF MANGO (Magnifera Indica L.) JAM LEATHER. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Mango fruit (Magnifera indica L.) is one of the fruits that give the largest contribution to the national fruit production. However, the mango fruit is susceptible to deterioration in quality and physical damage during the post-harvest process. The solution to improve the shelf life of mango fruit is by processing. Jam is one of the processed products that can be stored long enough because of the addition of sugar that serves as a preservative because it can inhibit the growth of microbes destroyer of food. Jam is now circulating in the market is jam spread and is considered less practical in its presentation so it needs to develop in other processed form. Jam leather is a modified jam spread into a compact sheet, plastic, and non-sticky. The low pectin content of mangoes is insufficient to form the sheets of jam so that it is necessary to add a gel-forming agent. One of the commonly used gel-forming agents is gelatin. Gelatin can help to produce a good texture of the jam leather so that the consistency of sheets texture can be maintained, where the addition of gelatin can increase the hardness of the jam leather. The purpose of this study was to determine the effect of gelatin addition in different concentration on physicochemical and sensory characteristics of mango (Magnifera indica L.) jam leather. This research method begins with the manufacture of mango jam leather. After that, the finished product is physically tested consisting of thickness, hardness and color analysis, chemical test consisting of pH, water content, and water activity, and sensory test with color attribute, elasticity, adhesiveness, and taste. Based on the results of the study, it can be seen that the increase in gelatin concentration will increase the hardness, moisture content, and water activity of the mango jam leather. However, the addition of gelatin in different concentrations has no significant effect on the thickness, pH, color and sensory (color, elasticity, stickiness, and taste) of the mango jam leather.

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