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PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK SELAI LEMBARAN UBI JALAR KUNING DAN UBI JALAR UNGU (Ipomea batatas L)

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Penilaian

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The purpose of this research to determine the effect of carrageenan addition on the characteristics of yellow and purple sweet potato sheet jam. This research was conducted in August 2019 until October 2020 at Laboratory of Agriculture Product Chemistry and Sensory Laboratory of Agricultural Technology Faculty of Agriculture, Sriwijaya University. This research used completely factorial randomized complete random design (RALF) with two factor of treatment, A factor was sweet potato type (A1: yellow sweet potato and A2: purple sweet potato) and B factor was carrageenan concentration (B1 : 2.0%, B2 : 2.5% and B3 : 3,0%). The parameters observed included physical (texture and color), chemical (water contet and total dissolved solids) and sensory characteristics (color, flavour and taste). The result showed that the carrageenan concentration had significant effects on texture, redness, yellowness and water content. The best treatment was A1B3 (yellow sweet potato; carrageenan concentration 3.0%) with texture value 23.27 gf and yellowness value 10.25.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2007001037	T37887	T378872020	Central Library (REFERENCES)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T378872020

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian Universtas Sriwijay., 2020

Collation

xv, 77 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

635.207

Content Type

Text

Media Type

unmediated

Carrier Type

other (unmediated)

Edition

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Subject(s)

Jurusan Teknologi Pertanian
Selai Ubi Jalar - Karagenan

Specific Detail Info

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Statement of Responsibility

AA

Other version/related

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