Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam

• Main Authors: Amin, P., Riyadi, P. H., Kurniasih, R. A., Husni, A.
• Format: Article PeerReviewed
• Language: English
• Published: Rynnye Lyan Resources 2022
• Subjects: Post Harvest Horticultural Technologies (incl. Transportation and Storage); Food technology
• Online Access: 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
• Institution: Universitas Gadjah Mada

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-...