Skripsi

PENGARUH KONSENTRASI PEKTIN TERHADAP KARAKTERISTIK SELAI BIJI DURIAN (Durio zibethinus)

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Penilaian

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This research aims to analyze the effects of pectin concentration on the physical, chemical, and sensory characteristics of durian seed jam. The research methodology employed a Non-Factorial Completely Randomized Design (CRD) with pectin concentration addition (A) as the treatment factor, comprising 5 treatment levels: A1(0%), A2(0.5%), A3(1%), A4(1.5%), and A5(2%), with a total volume of 250mL per treatment and three replications for each treatment. The data obtained from the research were statistically analyzed using Analysis of Variance (ANOVA). Treatments showing significant effects were further analyzed using Honestly Significant Difference (HSD) test at 5% significance level. The observed parameters included chemical characteristics (moisture content, pH, total soluble solids), physical characteristics (viscosity, color, spreadability), and sensory characteristics through organoleptic testing (texture, taste, color). The results demonstrated that pectin concentration treatments significantly affected moisture content, pH, viscosity, spreadability, and color parameters (redness and yellowness). However, pectin concentration treatments showed no significant effect on total soluble solids and color lightness parameters. The optimal treatment in this research was A2 (0.5% pectin) with the following characteristics: chemical characteristics comprising moisture content (33.54%), total soluble solids (59.07 °Brix), and pH (3.91); physical characteristics including viscosity (35.03 c.Pa), lightness (45.90), redness (1.24), yellowness (14.17), and spreadability (11.50 cm); and sensory characteristics consisting of texture (2.92), taste (3.08), and color (3.16).

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001248	T167900	T1679002025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1679002025

Publisher

Indralaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universitas Sriwija.,

Collation

xi, 78 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi Pektin

Specific Detail Info

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Statement of Responsibility

MI

Other version/related

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