Effect of concentration of hydrocolloid and heating temperature on physicochemical and sensory characteristics of sheeted strawberry jam = Pengaruh konsentrasi hidrokoloid dan suhu pemanasan terhadap karakteristik fisiko-kimia dan sensori selai stroberi lembaran

Jessica, Jessica (2020) Effect of concentration of hydrocolloid and heating temperature on physicochemical and sensory characteristics of sheeted strawberry jam = Pengaruh konsentrasi hidrokoloid dan suhu pemanasan terhadap karakteristik fisiko-kimia dan sensori selai stroberi lembaran. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Selai lembaran merupakan selai yang dimodifikasi sehingga memiliki tekstur yang padat dan plastis, serta tidak lengket. Selai lembaran pada umumnya dibuat dari bubur buah, dengan tambahan asam sitrat, sukrosa, dan hidrokoloid yang membantu pembentukan tekstur lembaran. Selai lembaran pada percobaan ini, dibuat dari bubur buah stroberi dengan penambahan agar (0.5, 1, 1.5%), natrium alginat atau gelatin (1.5, 2, 2.5%). Tujuan dari percobaan ini adalah untuk mengetahui pengaruh konsentrasi agar, natrium alginat atau gelatin, serta pengaruh suhu pemanasan (85, 90, 95 °C) terhadap karakteristik fisiko-kimia dan sensori selai lembaran. Karakteristik fisik selai lembaran yang dianalisa adalah nilai hardness dan warna (lightness dan °hue). Sementara karakteristik kimia selai lembaran yang dianalisa adalah pH dan total padatan terlarut. Selanjutnya selai lembaran dianalisa berdasarkan tes skoring dan tes hedonik untuk memilih selai lembaran dengan perlakuan terbaik. Selai lembaran terpilih kemudian dianalisa kandungan nutrisinya dengan uji proksimat. Selai lembaran terpilih ditentukan berdasarkan nilai hardness dan nilai skoring tekstur yang mendekati nilai hardness dan skoring tekstur dari sampel kontrol (dibuat dengan 1.25% karagenan dan suhu pemanasan 90°C). Selai lembaran yang terpilih yaitu selai lembaran yang dibuat dengan 1% agar dan suhu pemanasan 95°C dengan nilai hardness 287.28±0.78, selai lembaran yang dibuat dengan 2.5% natrium alginat dan suhu pemanasan of 85 °C yang memiliki nilai hardness 350.242±242, serta selai lembaran yang dibuat 2.5% gelatin dan suhu pemanasan 95 °C yang memiliki nilai hardness 280.732±2.62. Dari tiga selai lembaran yang terpilih, selai lembaran yang dibuat dengan 2.5% gelatin dan suhu pemanasan 95 °C memliki kandungan nutrisi terbaik, yaitu 0.11±0.01% kadar protein. Berdasarkan percobaan ini telah terbukti bahwa selai lembaran dapat dibuat dengan penambahan agar, natrium alginat atau gelatin, sehingga selai lembaran memiliki potensi untuk diproduksi secara komersial. / Sheeted jam is a result of jam modification which has compact and plastic characteristics, and not sticky. Hydrocolloids are necessary to produce sheeted from of jam, however, the gelling properties of hydrocolloids is affected by its type, concentration, and temperature. The aim of this research was to determine effect of different agar (0.5, 1, 1.5%), sodium alginate or gelatin (1.5, 2, 2.5%) concentration and heating temperature (85, 90 or 95 °C.) on the physicochemical and sensory characteristics of sheeted strawberry jam; and to select the best combination of treatments. The physical properties of sheeted jam analyzed were hardness value and color (lightness and °hue). As for the chemical properties analyzed were pH and total soluble solids. Furthermore, the samples were also analyzed based on scoring and hedonic tests. Upon the selected sheeted jams, proximate analyses were also conducted. The selected sheeted jams were those with the hardness and texture scoring values approaching to those values of the control sample (mixed with 1.25% carrageenan and heated at 90 °C) and with the highest texture hedonic value. The selected sheeted jams were sheeted jam mixed with 1% agar concentration and heating temperature of 95°C with hardness value of 287.28±0.78 g, sheeted jam mixed with 2.5% sodium alginate concentration and heating temperature of 85 °C with hardness value of 350.242±242 g and the sheeted jam mixed with 2.5% gelatin concentration and heating temperature of 95 °C with hardness value of 280.732±2.62 g. Among the three best treatments, the sheeted jam mixed with gelatin 2.5% and heated at 95 °C was superior in terms of its protein content of 0.11±0.01%.Therefore, it was proven that sheeted strawberry jam can be produced with agar, sodium alginate or gelatin, thus, the potential of commercially produced sheeted strawberry jam might be warranted.

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