The effect of low methoxyl pectin and sugar concentration on characteristic of coconut jam (cocos nucifera l.) = Pengaruh konsentrasi low methoxyl pectin dan konsentrasi gula dalam pembuatan selai kelapa (cocos nucifera l.)

Ivana, Ivana (2011) The effect of low methoxyl pectin and sugar concentration on characteristic of coconut jam (cocos nucifera l.) = Pengaruh konsentrasi low methoxyl pectin dan konsentrasi gula dalam pembuatan selai kelapa (cocos nucifera l.). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Coconut is one of many kind of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consist many vitamin and mineral. Application coconut on food product such as jam is suitable because freshly-opened coconut with presence of oxygen became very perishable and usually contaminated by spoilage microorganism. Coconut jam is made by gelling agent LMP. Gelling properties in LMP is depend on concentration LMP and sugar, so the effect concentration of LMP and the concentration of sugar were investigated. The concentration of LMP (0%, 0,5%, 1%, and 1,5%) and the concentration of sugar (0%, 10%, 20%, and 30%). Result of this research are showing that increasing concentration of LMP and sugar, increased viscosity and consistensy and decreased syneresis, whiteness, and aw. Best formulation was obtained at 1 % concentration of LMP and 20 % concentration of sugar.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Ivana, IvanaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSofia, DjohanUNSPECIFIEDUNSPECIFIED
Thesis advisorCornelia, MelanieUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: coconut; jam; LMP; sugar
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 07:35
Last Modified: 20 Jul 2020 03:58
URI: http://repository.uph.edu/id/eprint/1183

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