Utilization of pectin from red dragon fruit peel in the making of red dragon fruit sheeted jam = Pemanfaatan pektin dari kulit buah naga merah dalampembuatan selai lembaran buah naga merah

Gracia, Madeline (2020) Utilization of pectin from red dragon fruit peel in the making of red dragon fruit sheeted jam = Pemanfaatan pektin dari kulit buah naga merah dalampembuatan selai lembaran buah naga merah. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Fruit peel is one of the wastes in food industry. However, some fruits peel is known to be the source of pectin. In this research, pectin that extracted from red dragon fruit peel used in the making of red dragon fruit sheeted jam. The objectives of this study were to determine the preferred concentration of citric acid (0.1,0.2,0.3,0.4%) in the making of red dragon fruit sheeted jam. Moreover, the preferred citric acid concentration was subjected in the production of red dragon fruit sheeted jam with different ratio of pectin from red dragon fruit peel and carrageenan (2:1, 1:1, 1:2) as the source of hydrocolloid and its concentration (1.5%, 2%, 2.5%) to the physicochemical and organoleptic properties of red dragon fruit sheeted jam, and to observe the acceptance of red dragon fruit sheeted jam. The obtained pectin have the %yield (w/w) of 13.610.38%, equivalent weight of 1152.9312.19 mg, methoxyl content of 3.330.19%, and the galacturonic acid of 34.441.43%. The result showed the red dragon fruit sheeted jam with 0.4% citric acid and 1.5% of pectin:carrageenan with ratio 1:2 exhibited the third highest hardness value and significantly higher hedonic texture which was 5.16 that indicate a slightly like the texture of red dragon fruit sheeted jam. The preferred formulation have the moisture content of 38.591.25% and water activity of 0.8390.013. / Kulit buah merupakan salah satu limbah yang biasa ditemui pada industri pangan. Namun, beberapa jenis kulit buah dapat digunakan sebagai sumber pektin. Pada penelitian ini, pektin yang diekstrak dari kulit buah naga merah dimanfaatkan dalam pembuatan selai lembaran buah naga merah. Tujuan dalam penelitian ini adalah untuk menentukan konsentrasi asam sitrat (0,1;0,2;0,3;0,4 %) yang diinginkan dalam pembuatan selai lembaran buah naga merah. Tujuan lain dalam penelitian ini adalah mempelajari efek rasio pektin dari kulit buah naga merah dan karaginan (2:1, 1:1, 1:2) sebagai sumber hidrokoloid serta konsentrasi hidrokoloid (1,5%; 2%; 2,5%) terhadap sifat fisiko-kimia, organoleptik, dan melihat penerimaan selai lembaran buah naga merah yang menggunakan konsentrasi asam sitrat terpilih. Pektin yang dihasilkan dalam penelitian ini memiliki %rendemen (b/b) 13,610,38%, berat ekivalen 1152,9312,19 mg, konten metoksil 3,330,19%, dan konsentrasi asam galakturonat 34,441,43%. Berdasarkan penelitian ini, selai buah naga merah dengan asam sitrat 0,4% dan penambahan 1,5% pektin:karaginan dengan rasio 1:2 menghasilkan nilai kekerasan ketiga tertinggi dan hedonik tekstur secara signifikan lebih tinggi yaitu 5,16 yang menunjukan bahwa tekstur selai lembaran agak disukai oleh panelis. Formulasi terpilih memiliki kadar air 38,591,25% dan aktivitas air 0,8390,013.

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