Pemanfaatan pektin albedo kulit durian (durio zibethinus) dalam pembuatan selai kedondong (spondias dulcis)

Hendrawan, Ferdian (2017) Pemanfaatan pektin albedo kulit durian (durio zibethinus) dalam pembuatan selai kedondong (spondias dulcis). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Durian is a popular seasonal fruit in Indonesia because of its flavor and smell. It contains pectin in its albedos. Durian Medan has higher yield than durian Monthong and it is classified as low methoxyl pectin with characteristics of 1696.44 equivalent weight, 6.88% methoxyl content, 49.43% galacturonic acid, 78.98% degree of esterification, 25.03 second gel setting time, and 558.93 N gel strength. In its utilization in jam making, pectin adding concentration (0.5%, 1%, 1.5%, and 2%) and fruit ripeness (unripe and ripe) were two factors that affect the characteristics of hog plum jam. Significantly, jam consistency, viscosity, pH, and antioxidant activity affected by pectin adding concentration and hog plum ripeness, also with their interaction. Higher pectin adding concentration gave higher viscosity. The most consistent jam was unripe hog plum jam with 1.5% pectin adding concentration. Total soluble solid, syneresis, and degree of whiteness weren’t significantly different with those factors. The most preferred hog plum jam formulation in term of spreadability and overall characteristics was made with 1% pectin adding concentration.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Hendrawan, FerdianUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHandayani, RatnaUNSPECIFIEDUNSPECIFIED
Additional Information: NIM 1305001512
Uncontrolled Keywords: Durian Albedos, Jam, Hog plum, Pectin
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:52
Last Modified: 11 Mar 2019 01:42
URI: http://repository.uph.edu/id/eprint/1571

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