APLIKASI EKSTRAK KASAR POLISAKARIDA LARUT AIR BIJI DURIAN (Durio zibethinus Murr) PADA PEMBUATAN KECAP MANIS AIR KELAPA
Abstract: Durian seeds contain
mucus which is water-soluble polysaccharides (WSP) that is both hydrocolloids.
Hydrocolloid material can improve the quality of food products in terms of
viscosity, stability, texture, and appearance. Crude extract WSP contain high
protein by 19,984 % db. High level protein in crude extract WSP durian seeds
can produce the physico-chemical properties, especially as a thickener and
stabilizer for coconut water sauce. The purpose of this research is know the
influence of the addition crude extract WSP from durian seeds for physical and
sensory of coconut water sauce and get better formulation which favored. This
research is application of crude extract WSP for coconut water sauce
production. The concentration of the addition of crude extract WSP is 0 % (T0),
0.1 % (T1), 0.2 % (T2), 0.3 % (T3), and 0,4 % (T4) for each treatment. The
result of analysis indicates that the addition of crude extract WSP showing
real influence on viscosity, total dissolved solids, and sensory properties.
The addition of crude extract WSP showing not real influential for color
intensity (chroma) and lightness. The addition of crude extract precise in
manufacture of coconut water sauceis the treatment T2 based on the storage
stability test for 4 weeks, with a viscosity value of 85.05 mp; 0Brix 67.67
total dissolved solids; 19.89 chroma color intensity; and lightness 41.34o. The
addition ofcrude extract WSP durian seeds favored by organoleptic tests at
weeks-0 is the T4 treatment with avalue of aroma, flavor, and color are
respectively 3.44; 3.92; and 3.84 (hedonic scale rather like to like).
Viscosity value sand over all impression are respectively 4.40 and 4.16
(hedonic scale like to really like).
Penulis: Herlina, Sukatiningsih,
Rekti Viony Amalia
Kode Jurnal: jppertaniandd140599