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Development of fruit jam sheet from pineapple (ananas comosus) using hydrocolloids

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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

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Availability

B03101

(Rack Thesis)

Available

Detail Information

Series Title

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Call Number

3101

Publisher

: Swiss German University., 2019

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

FT
Sensory
Pectin
Microbial activity
Pineapple
Moisture content
Fruit Jam Sheet
Agar
Carrageenan
Gelatin
Texture Analysis

Specific Detail Info

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Statement of Responsibility

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