Pukarta, Cynthia and Permana, Tabligh and Indrawan, Indri (2019) Development of Fruit Jam Sheet from Pineapple (Ananas Comosus) Using Hydrocolloids. Bachelor thesis, Swiss German University.

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Abstract

Fruit jam is one of the most common bread companion for breakfast, and pineapple (Ananas comosus) jam is one of the common fruit jam found. To add convenience on applying fruit jam, innovation of fruit jam sheet was done. With lack of researches done especially on pineapple (Ananas comosus) fruit jam sheet, this research will explore in finding the best concentration of hydrocolloid between pectin, gelatin, carrageenan, and agar with the concentration of 2%, 3.5%, 5%, and 7%, and finding the best type of hydrocolloid with its concentration combination through sensory test. Stability test was also done towards quantitative parameters (moisture content and texture in terms of firmness), and also microbial activity. Moisture content was analyzed using oven drying method while texture analyzed using compression method. Microbial activity were tested using total plate count method. The result showed that using gelatin 3.5% and agar 3.5% and was the best concentration, while pectin and carrageenan would not form sheet. Using gelatin 3.5% and agar 3.5% also did not have significant liking difference, thus both were accepted equally with scoring above 5. For stability test, with storage of 4°C for four weeks, no difference in moisture content increasing rate nor texture firmness decreasing rate. While microbial stability test up until the fourth week showed no growth, which needs to be studied longer.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Fruit Jam Sheet ; Pineapple ; Pectin ; Agar ; Carrageenan
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TP Chemical technology > TP371 Food -- Preservation
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	18 May 2020 04:42
Last Modified:	18 May 2020 04:42
URI:	http://repository.sgu.ac.id/id/eprint/356

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