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PENGARUH PENYARINGAN DAN KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI ALBEDO KULIT DURIAN (Durio zibethinus)

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This research aimed to determine the effect of filtration and pectin concentration on the physical, chemical, and sensory characteristics of durian skin albedo jam. This research used a Factorial Completely Randomized Design with two treatment factors. The first treatment (factor A) was filtration which consisted of two treatment levels (filtration and without filtration), the second treatment (factor B) was pectin concentration which consisted of four treatment levels (0%, 0.5%, 1%, 1.5%). Each treatment was repeated three times. Parameters observed in this research included physical characteristics (color L* a* b*, viscosity, and spreadability), chemical characteristics (water content, total dissolved solids, pH, and crude fiber), and sensory characteristics (texture, taste, and color). The results showed that the filtration treatment had a significant effect on lightness, yellowness, viscosity, spreadability, water content, and crude fiber, while the pectin concentration had a significant effect on lightness, viscosity, spreadability, water content, pH, total dissolved solids, and crude fiber. The interaction between the two factors had a significant effect on viscosity, crude fiber, and hedonic test (texture). The best treatment in this study was the A1B4 (filtration and pectin 1.5%) with a lightness (69.94), redness (4.65), yellowness (10.67), viscosity (316.67 dPa.s), spreadability (25.50 cm), water content (33.48%), pH (3.87), crude fiber (2.53%), sensory texture (2.88), taste (2.96), and color (2.72).

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Detail Information

Series Title

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Call Number

T1513362024

Publisher

Indralaya : ., 2024

Collation

xviii, 71 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.805 07

Content Type

Text

Media Type

unmediated

Carrier Type

-

Edition

-

Subject(s)

Teknologi pangan
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

KA

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