PENGARUH KONSENTRASI KARAGENAN TERHADAP MUTU SELAI KELAPA MUDA LEMBARAN SELAMA PENYIMPANAN
ABSTRACT: Coconut production
in Indonesia is very abundant, but its processing is stillvery minimal,
therefore the diversification of coconut processing is needed to increase. This
study was conducted to determine the effectof carrageenan concentration on the
quality of coconut sheet jam during storage. This study used a completely
randomized design with two factors namely carrageenan concentration (K): 2,5%,
3,5%, 4,5% and 5,5%, and storage time (L): 0 days, 2 days, 4 days and 6 days.
The parameters analyzed were water content, totalacid, vitaminC, totaldissolved
solids,color and texture scores as well as organoleptic values of color, aroma,
taste and texture. The results showed that the concentration of carrageenan had
highly significant effect on water content, total acid, vitamin C, total
soluble solids, color scores, texture scores as well as organoleptic of color
and texture.Storage time had highly significant effect on water content, total
acid, total soluble solids, color scores, texture scores as well as organoleptic
of color, taste and texture. Interaction of the two factors had highly
significant effect on water content. Concentration of 2,5% carrageenan gave the
best quality characteristics of the coconut sheet jam and storage for 6 days
was still acceptable for consumption.
Penulis: Allva Arindya, Rona
J. Nainggolan, Linda Masniary Lubis
Kode Jurnal: jppertaniandd160045