Effect of ratio and concentration of konjac and carrageenan on physicochemical and sensory characteristics of pineapple sheeted jam

Tirto, Joanne (2021) Effect of ratio and concentration of konjac and carrageenan on physicochemical and sensory characteristics of pineapple sheeted jam. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Sheeted jam is a more convenient form of jam, with the texture of chewy yet sturdy. In this research, the sheeted jam was produced using pineapple with addition of konjac and carrageenan. The aim of this research was to determine the combination ratio of konjac with carrageenan (1:0, 0:1, 2:1, 1:1, and 1:2) and concentration of hydrocolloid (1%, 1.25%, 1.50%, and 1.75%) as the preferred hydrocolloid formulation in making pineapple sheeted jam on physicochemical characteristics. 5 preferred formulations chosen (F1, F2, F3, F4 and F5) were then evaluated on its sensory properties to determine the best formulation. The best formulation chosen in this study was the pineapple sheeted jam with mixed hydrocolloid (konjac:carrageenan) at ratio 2:1 on 1% concentration. It had the second lowest hardness value (2337.44±218.612), cohesiveness value of 0.80±0.04, lightness value of 46.09±2.80 and its °hue was yellow color. Based on scoring test, it was yellow color with slightly not hard yet slightly easy to break texture. It also had slightly fruity scent and fruity taste. It perceived the highest hedonic hardness, cohesiveness as well as overall acceptance test, which were 5.13±0.78, 527±0.87 and 5.57±1.14 respectively. Besides, the hedonic color, aroma, and taste attributes were 5.70±0.88, 5.40±0.77, 5.67±0.02 respectively. The values were fall in the range of “slightly like” to “like”. The best formulation was then evaluated for its moisture content and water activity, which resulted 31.52±4.85% and 0.74±0.02 reciprocally

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