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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Bibliographic Details
Main Authors: Amin, P., Riyadi, P. H., Kurniasih, R. A., Husni, A.
Format: Article PeerReviewed
Language:English
Published: Rynnye Lyan Resources 2022
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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
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Institution: Universitas Gadjah Mada
Language: English
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