Study of papaya (Carica papaya L.) leaves utilization in edible sheet making

Christine, Christine (2016) Study of papaya (Carica papaya L.) leaves utilization in edible sheet making. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Papaya (Carica papaya L.) leaves had been proven to possess various medicinal properties which contribute to health benefits and have the abilities to cure dengue and cancer. The aim of this research was to utilize papaya leaves in the making of edible sheet based on physicochemical characteristics and sensory properties. In the preliminary research, there are two variables used, which are salt concentration (0%, 1%, and 2%) and water treatment (change water and no change water). Lowest bitterness of papaya leaves achieved by blanching papaya leaves in 1% salt solution with no change of water. Thus, the treatment was used to make papaya leaves edible sheet. In the main research stage 1, papaya leaves edible sheet was made with different concentrations for each binder. Samples were analyzed for tensile strength, thickness, color, and water activity. Based on the results, one concentration was chosen for each type of binder, which were 1% for alginate, 1% for agar, and 1% for carrageenan. Sensory evaluation was done to select the most preferred formulation of papaya leaves edible sheet, which was made using 1% agar. The nutrition content of best formulation papaya leaves edible sheet was 55.99 % carbohydrate, 38.92 % dietary fiber, 7.71 % protein, 6.48 % fat, 26.38 % ash, and 3.44% moisture content. In addition, the best formulation of papaya leaves edible sheet was high in fiber according to FDA.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Christine, ChristineUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
UNSPECIFIEDGultom, Sisi Patricia L.A.UNSPECIFIEDUNSPECIFIED
Uncontrolled Keywords: agar; alginate; carrageenan; edible sheet; papaya leaves
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 Veronica Fitri Astuti
Date Deposited: 16 Oct 2018 08:01
Last Modified: 07 Dec 2019 03:48
URI: http://repository.uph.edu/id/eprint/1772

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