Pengaruh konsentrasi karagenan dan gula stevia terhadap karakteristik fisikokimia dan organoleptik minuman jeli nanas sweet cayenne

The, Cyntia (2018) Pengaruh konsentrasi karagenan dan gula stevia terhadap karakteristik fisikokimia dan organoleptik minuman jeli nanas sweet cayenne. Undergraduate thesis, Widya Mandala Catholic University Surabaya.

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Abstract

Pineapple jelly drink is processed pineapple juice product with addition carrageenan as gelling agent and sugar. Sugar used on jelly drink mostly is sugar with calories, that is unhealthy for diabetic and obesity. Replacing sugar with low-calories sugar, such as stevia can affect the jelly drink’s gel characteristic. The gel’s characteristic can also be affected by the carrageenan’s concentration. The purpose of this research is to study the effect of carrageenan concentration, stevia sugar concentration, and interaction between the two factors on pH, syneresis, suction power, and sensory properties (panelist’s preference on suction power, mouthfeel, and flavor) The research used Randomized Block Design (RBD) with two factors, which were the concentration of the carrageenan consisting of three levels: 0,075%; 0,085%; and 0,095% and the concentration of stevia consisting of three levels: 0,05%; 0,075; and 0,1% with three replications. The study result showed there was significant effect of carrageenan concentration on the pH, syneresis, and suction power of the pineapple jelly drink. Increasing the carrageenan concentration increased the pH, decreased the syneresis, and increased the suction power. The concentration of stevia also gave a significant effect on the pH, syneresis, and suction power. Increasing the stevia sugar concentration increased pH, decreased the syneresis, and increased the suction power. However, the interaction of the two factors did not significantly affect on the pH, syneresis, and suction power of pineapple jelly drink. Carrageenan and stevia concentration gave a significant effect on the panelis’s preferences for suction power, mouthfeel, and flavor of the pineapple jelly drink. The best treatment based on the sensory properties was 0,085% and 0,075%.

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: Minuman jeli nanas, karagenan, gula stevia
Subjects: Agriculture and Food Technology
Divisions: Faculty of Agricultural Technology > Food Technology Study Program
Depositing User: Cyntia .
Date Deposited: 14 Aug 2018 05:43
Last Modified: 14 Aug 2018 05:43
URI: http://repository.wima.ac.id/id/eprint/15861

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