Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam
Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-...
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id-ugm-repo.2837402023-11-22T06:23:57Z https://repository.ugm.ac.id/283740/ Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam Amin, P. Riyadi, P. H. Kurniasih, R. A. Husni, A. Post Harvest Horticultural Technologies (incl. Transportation and Storage) Food technology Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0, 0.5, 1, and 1.5 (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p<0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κ-carrageenan had no significant effect (p>0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κ-carrageenan 0.5 was more efficient in shortening the cooking time until 25, inhibiting syneresis by 30, and improving the colour of honey pineapple jam. © 2022 The Authors. Rynnye Lyan Resources 2022 Article PeerReviewed application/pdf en https://repository.ugm.ac.id/283740/1/_12__fr-2021-060_amin.pdf Amin, P. and Riyadi, P. H. and Kurniasih, R. A. and Husni, A. (2022) Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam. Food Research, 6 (2). 93 – 98. https://www.scopus.com/inward/record.uri?eid=2-s2.0-85129926727&doi=10.26656%2ffr.2017.6%282%29.060&partnerID=40&md5=c44b0c78e7b20ebe4c3722647dfcf274 |
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Post Harvest Horticultural Technologies (incl. Transportation and Storage) Food technology Amin, P. Riyadi, P. H. Kurniasih, R. A. Husni, A. Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
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Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0, 0.5, 1, and 1.5 (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p<0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κ-carrageenan had no significant effect (p>0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κ-carrageenan 0.5 was more efficient in shortening the cooking time until 25, inhibiting syneresis by 30, and improving the colour of honey pineapple jam. © 2022 The Authors. |
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Article PeerReviewed |
author |
Amin, P. Riyadi, P. H. Kurniasih, R. A. Husni, A. |
author_facet |
Amin, P. Riyadi, P. H. Kurniasih, R. A. Husni, A. |
author_sort |
Amin, P. |
title |
Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
title_short |
Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
title_full |
Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
title_fullStr |
Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
title_full_unstemmed |
Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam |
title_sort |
utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (ananas comosus l. merr) jam |
publisher |
Rynnye Lyan Resources |
publishDate |
2022 |
url |
https://repository.ugm.ac.id/283740/1/_12__fr-2021-060_amin.pdf https://repository.ugm.ac.id/283740/ https://www.scopus.com/inward/record.uri?eid=2-s2.0-85129926727&doi=10.26656%2ffr.2017.6%282%29.060&partnerID=40&md5=c44b0c78e7b20ebe4c3722647dfcf274 |
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