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PENGARUH PENAMBAHAN KARAGENAN TERHADAP MUTU MINUMAN JELLY SARI BUAH NANAS (Ananas comosus (L) Merr)

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Abstract

The objectives of this research were to know the effects on carrageenan addition on pineapple jelly drink quality and its vitamin content. The research was conducted in the laboratory of Processing and Post Harvest and Laboratory of Chemical and Biochemical Department of Agricultural Technology Faculty of Agriculture, University of Mulawarman.
The research was conducted using non factorial completed random design with 5 repetitions. Factor of treatment which is used was the concentration of carrageenan added to pineapple jelly drink leveled at 0, 0.05, 0.10, and 0.15 g.
The result of this research showed that addition of carrageenan has no effect on vitamin C content and total acid of pineapple jelly drink. However, addition of carrageenan did effect the total dissolved solids of pineapple jelly drink. Addition of carrageenan also give significant effect on the hedonic texture, appearance, and viscosity, but not for color and flavour not on the hedonic quality for sediment existence. The most prefered pineapple jelly drink was resulted from the addition of 0.15 g carrageenan with 4.46 mg/100mL vitamin C content, total acid of 6.12 %, and total dissolved solids content of 32 %.
Keyword : Pineapple, jelly drink, and carrageenan

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Penerbit

: ., 2012

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Bahasa

Indonesia

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NONE

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