PENAMBAHAN KARAGENAN PADA PEMBUATAN SIRUP DARI BONGGOL NANAS
Abstract: The purpose of this
research was to determine the addition effect of carrageenan and get the best
concentration of carrageenan on the quality of pineapple hump syrup produced.
This research used Completely Randomized Design by five treatments and three
replications. The treatments were K0 (without addition of carrageenan), K1
(addition of carrageenan 0.50%), K2 (addition of carrageenan 0.75%), K3
(addition of carrageenan 1.00%), and K4 (addition of carrageenan 1.25%). The
obtained data were analyzed by Analysis of Variance followed by Duncan's New
Multiple Range Test at 5% level. The results of variance showed that the
addition of carrageenan at differential concentrations significantly affected
the sucrose content, pH, viscosity, colour, taste, and consistency, but did not
significantly effect the flavour and overall hedonic ratings pineapple hump
syrup produced. The best treatment of the parameters tested and complied SNI
01-3544-2013 was the treatment K3 whith the addition 1.00% carrageenan. The
treatment K3 contained sucrose content of 74.29%, pH of 4.95, viscosity
395.39cP, with a description of the colour was yellow, scented pineapple, sweet
taste, which had cosistency viscous, and overall rated were liked by the
panelists with a score 4.25.
Penulis: Annur Fajri, Netti
Herawati, Yusmarini
Kode Jurnal: jppertaniandd170147