Application of alginate on the production of artificial pulpy orange
The research of creating artificial pulpy orange was preceded by finding the best formulation of sodium alginate from Turbinaria-Sargassum and Locust Bean Gum- Sargassum in various concentrations that resulted in the higher gel strength and the least syneresis. Turbinaria of 40% (Tb 40%) and Turbinaria of 10% (Tb 10%) were the best formula that has both characteristic of high gel strength and least syneresis. Tb 40% was chosen and applied in the production of artificial pulpy orange. Some equipment (pipette, modified pipette, syringe, and modified cheese grater) were used to find the best equipment that produces the artificial pulpy orange in the similar shape with the real one. The artificial pulpy orange was made by applying the diffusion setting technique in which alginate-orange flavored solution was introduced into the calcium lactate solution in a certain soaking time. The effect of calcium lactate concentration (0.5%, 1%, 1.5%, and 2%) as the gelling agent and the soaking time (1', 5', and 10') of artificial pulpy orange in the calcium lactate solution were studied. The best equipment (modified cheese grater), the best calcium lactate concentration (1%), and the best soaking time (5') were applied into five different concentrations (0.4%, 0.6%, 0.8%, 1%, and 1.2%) of alginate. The effect of alginate concentration in the artificial pulpy orange production was evaluated by sensory and chemical test. The increase of alginate concentration resulted a significant different in pH, viscosity, total soluble solid, moisture content, ash content, and crude fiber content (p-value 0.05). According to the statistical analysis of sensory test, real pulpy from Pontianak orange was still preferred the best in texture, but the other attributes, such as color, taste, aroma, and overall acceptance were not significantly preferred by the panelists (p-value>0.05).
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