Skripsi

KARAKTERISTIK SELAI SRIKAYA PANDAN DENGAN PENAMBAHAN GLUKOMANA

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Penilaian

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This study aims to determine the effect of glucomannan addition on the physical, chemical, and sensory characteristics of pandanus sugar apple jam. This study used a non-factorial Completely Randomized Design (CRD) with a single factor, namely glucomannan concentration addition (0%, 0.25%, 0.5%, 0.75%, 1%, 1.5%). Data will be analyzed using with analysis of variance (ANOVA). The significant effect will be further analyzed using the least significant different (BNT). The results showed that glucomannan concentrations had a significant effect on moisture content, texture, viscosity, emulsion stability, color (lightness (L*), redness (a*), yellowness (b*)) on pandanus srikaya jam. The best pandan srikaya jam is 1% glucomannan addition with 59.06% moisture, 71,87 gf texture, 67.27 mPa.s viscosity, 99.82% emulsion stability, 56.67 lightness (L*), 1.39 redness (a*), 21.37 yellowness (b*) and aroma, taste, color, and spreadability the most preferred.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004167	T178814	T1788142025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1788142025

Publisher

Indralaya : ., 2025

Collation

xvi, 175 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

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)

Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

Other version/related

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