PENGARUH KONSENTRASI KARAGENAN TERHADAP MUTU SELAI SIRSAK LEMBARAN SELAMA PENYIMPANAN
ABSTRACT: Soursop production in
Indonesia is very abundant, but its processing is still very minimal, therefore
the diversification of soursop processing is
needed to increase. This study
was conducted to determine the
effect of carrageenan concentration on the quality of soursop jam sheet
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, 5 days, 10 days and 15 days. The parameters analyzed were moisture
content, total acid, vitamin C, total dissolved solids, fiber content, total microbes, 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
dissolved solids, fiber content, color scores,
texture scores as well as organoleptic of color, taste and texture. Storage
time had highly significant effect on water content, total acid, total
dissolved solids, total microbes, color scores, texture scores as well as
organoleptic of color, aroma and texture. Interaction of the two factors had
highly significant effect on water content and test scores texture.
Concentration of 3,5% carrageenan gave the best quality characteristics of the
soursop jam sheet and storage for 10 days was still acceptable for consumption.
Penulis: Ahmad Chairi P, Herla
Rusmarilin, Ridwansyah
Kode Jurnal: jppertaniandd140224
