Utilization of chempedak (artocarpus integer (thunb.) Merr.) Flesh and seeds in the making of chempedak juice with particulates

Hudiono, Shianny Chandrawati (2013) Utilization of chempedak (artocarpus integer (thunb.) Merr.) Flesh and seeds in the making of chempedak juice with particulates. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Chempedak (Artocarpus integer (Thunb.)) is an under-utilized fruit found in Indonesia that contains high carbohydrate and dietary fiber. Development of product based on chempedak fruit is aimed to increase the value of the fruit. Chempedak juice with particulates was made by using chempedak flesh and seeds. Chempedak juice, made from chempedak flesh, was added with different type and concentration of stabilizers to improve the quality of the juice. The types of stabilizers with its concentrations used in this research were kappa carrageenan (0.05, 0.07, and 0.09%), xanthan gum (0.02, 0.04, and 0.06%), and Carboxymethyl Cellulose (CMC) (0.04, 0.06, and 0.08%). The particulates added in chempedak juice were processed by substituting hunkwe flour with chempedak seeds flour. The concentration of chempedak seeds flour used were 50, 60, and 70. The best formulation for chempedak juice was obtained with the addition of xanthan gum 0.06%, and contained 89.66% moisture content, 0.2256% ash content, 0.365% protein, 0.1% fat, 9.6494% carbohydrate, and 9.84% dietary fiber. The best formulation for chempedak seeds particulate was obtained with 50% chempedak seeds flour, and contained 65.5760% moisture content, 0.092% ash content, 1.005% protein, 0.1425% fat, 33.1845% carbohydrate, and 7.14% dietary fiber. The chempedak juice and particulates were mixed and stored in a chilling condition (5°C). The storage was also conducted for the separated chempedak juice and particulates. The analyses for the mixture of chempedak juice and particulates were conducted separately, each for the chempedak juice and chempedak seeds particulates. It was shown that mixed and separated chempedak juice could be stored for 8 and 10 days, respectively; while mixed and separated particulates could be stored for 5 and 4 days, respectively, before the products are spoiled. It is concluded that chempedak fruit could be utilized to make a juice with particulate that could be consumed together and could provide a good source of carbohydrate and dietary fiber.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Hudiono, Shianny ChandrawatiNIM03420090042UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorNurwitri, C. C.UNSPECIFIEDUNSPECIFIED
Thesis advisorPatricia, SisiUNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: cempedak ; chempedak ; dietary fiber ; juice ; particulate ; seeds ; utilization
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 07:37
Last Modified: 16 Sep 2020 04:15
URI: http://repository.uph.edu/id/eprint/1306

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