Kajian Pengaruh Perlakuan Fisik dan Kimia terhadap Karakteristik Fisikokimia Selai = Effect of Physical and Chemical Treatments on Physicochemical Characteristics of Jam Literature

Young, Marcelli (2021) Kajian Pengaruh Perlakuan Fisik dan Kimia terhadap Karakteristik Fisikokimia Selai = Effect of Physical and Chemical Treatments on Physicochemical Characteristics of Jam Literature. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Selai merupakan produk olahan semi padat yang terbuat dari buah-buahan dengan penambahan sukrosa dan dengan atau tanpa penambahan bahan pangan tambahan lain yang diizinkan. Selai terbuat dari 45% campuran dari bagian buah yang berupa potongan buah dan 55% bagian lainnya merupakan komponen gula yang mampu membentuk struktur semi padat dan mengental pada selai. Dalam proses pembuatan selai, sukrosa, asam, dan hidrokoloid memiliki peranan dalam membentuk karakteristik tekstur selai sehingga konsentrasi ketiga bahan utama ini perlu diperhatikan agar dapat menghasilkan karakteristik fisikokimia selai yang sesuai dengan standar. Terdapat faktor lain yang dapat memengaruhi karakteristik selai yaitu suhu dan waktu pemanasan pada selai. Perlunya mengetahui tingkat suhu dan waktu pemanasan yang cocok pada setiap selai dengan variasi bahan yang beraneka ragam. Penelitian ini bertujuan untuk mengetahui pengaruh suhu dan waktu pemanasan, sukrosa, asam, dan hidrokoloid terhadap karakteristik fisikokimia (kadar air, total padatan terlarut, pH, dan daya oles) selai. Suhu pemanasan 60-80oC dan waktu pemanasan 15-40 menit dapat memengaruhi nilai kadar air dan daya oles selai menurun sedangkan nilai total padatan terlarut dan pH selai semakin meningkat. Konsentrasi sukrosa 55-70% dapat menurunkan nilai kadar air dan pH akan tetapi meningkatkan nilai total padatan terlarut dan daya oles. Konsentrasi asam 0,2-0,4% menurunkan nilai kadar air, pH, dan daya oles sedangkan nilai total padatan terlarut cenderung meningkat. Konsentrasi hidrokoloid 0,5-1,5% akan memengaruhi nilai kadar air, total padatan terlarut, dan daya oles semakin meningkat sedangkan nilai pH semakin menurun / Jam is a semi-solid processed product made from fruit with the addition of sucrose and with or without the addition of other permitted food additives. Jam is made of 45% mixture of fruit parts in the form of pieces of fruit and the other 55% is a sugar component that is able to form a semi-solid structure and thicken the jam. In the process of making jam, sucrose, acid, and hydrocolloid have a role in shaping the texture characteristics of the jam so that the concentration of these three main ingredients needs to be considered in order to produce the physicochemical characteristics of the jam according to the standard. There are other factors that can affect the characteristics of the jam, namely the temperature and heating time of the jam. It is necessary to know the level of temperature and heating time that is suitable for each jam with a wide variety of ingredients. This study aims to determine the effect of temperature and heating time, sucrose, acid, and hydrocolloid on the physicochemical characteristics (moisture content, total dissolved solids, pH, and spread ability) of jam. The heating temperature of 60-80oC and heating time of 15-40 minutes can affect the value of water content and the spread ability of the jam decreases while the value of total dissolved solids and pH of the jam increases. Sucrose concentration of 55-70% can reduce the value of water content and pH but increase the value of total dissolved solids and oilability. The acid concentration of 0.2-0.4% decreased the value of water content, pH, and greasing power while the value of total dissolved solids tended to increase. The hydrocolloid concentration of 0.5-1.5% will affect the value of water content, total dissolved solids, and oil ability to increase while the pH value decreases.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Young, MarcelliNIM01034180067marcelliyoungg@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402wilbur.pokatong@uph.edu
Uncontrolled Keywords: Asam; Hidrokoloid; Selai; Sukrosa
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: Users 6887 not found.
Date Deposited: 18 Jan 2022 14:10
Last Modified: 24 Mar 2022 03:32
URI: http://repository.uph.edu/id/eprint/44625

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