Effect of concentration of hydrocolloids and heating temperature on physicochemical and sensory characteristics of sheeted apple jam = Efek konsentrasi hidrokolid dan suhu pemanasan terhadap karakteristik fisikokimia dan sensori dari selai apel lembaran

Marcella, Karen (2020) Effect of concentration of hydrocolloids and heating temperature on physicochemical and sensory characteristics of sheeted apple jam = Efek konsentrasi hidrokolid dan suhu pemanasan terhadap karakteristik fisikokimia dan sensori dari selai apel lembaran. Bachelor thesis, Univversitas Pelita Harapan.

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Abstract

Sheeted jam is a more convenient form of jam, with the texture that is not too soft, yet not too stiff. Sheeted jam is made from fruit puree that is added with citric acid, sugar, and hydrocolloids. In this research, the sheeted jam was produced using apple and addition of agar, gelatin, or alginate. The main objective of this research was to determine the effect of concentrations of hydrocolloids and heating temperature (85, 90, 95 °C) on physicochemical as well as sensory characteristics of sheeted apple jam. The concentrations used were 0.50, 1.00, and 1.50% for agar, and 1.50, 2.00, and 2.50% for gelatin and alginate. Furthermore, sensory analyses (scoring and hedonic test) were done on the sheeted apple jam made with agar, gelatin, alginate to select three best treatment combinations of the sheeted jam, one for each hydrocolloid. The selection was done based on texture (hardness) and scoring (texture) value that were closest to control, and highest hedonic value in term of texture. The three selected sheeted apple jams were the sheeted jam added with 1.50% agar with heating temperature of 95°C, 2.50% gelatin with heating temperature of 95 °C, and 1.50% alginate with heating temperature of 95 °C. The selected sheeted apple jam added with 1.50% agar had the texture hardness value of 471.016±0.11 g, scoring texture value of 4.35±0.04 (slightly soft), and hedonic texture value 4.33±0.04 (neutral). For selected sheeted jam added with 2.50% gelatin, it had the texture value of 219.100±0.17 g, scoring texture value of 4.26±0.09 (slightly soft), and hedonic texture value of 4.98±0.00 (like moderately), while the one added with 1.50% alginate had 285.976±4.93 g, 2.95±0.04 (slightly not soft), and 5.03±0.18 (like moderately), respectively. Therefore, it is confirmed that sheeted jam could not be produced without the addition of hydrocolloid, such as agar, gelatin, or alginate, and the product has a potential to be commercialized. / Selai lembaran merupakan tampilan praktis dari selai, dan memiliki tekstur yang tidak terlalu lembut tetapi tidak terlalu keras. Selai lembaran dibuat dari bubur buah dengan tambahan asam sitrat, gula, dan hidrokolid. Pada penelitian ini, selai lembaran dibuat menggunakan buah apel dan dengan tambahan agar, gelatin, ataupun alginat. Tujuan utama pada penelitian ini adalah untuk mengetahui efek dari konsentrasi hidrokoloid dan suhu pemanasan (85, 90, 95 °C) terhadap karakteristik fisikokimia dan sensori pada selai apel lembaran. Konstentasi hidrokoloid yang digunakan adalah 0.50, 1.00, dan 1.50% untuk agar, dan 1.50, 2.00, dan 2.50% untuk gelatin dan alginat. Analisa sensori (tes skoring dan hedonik) juga dilakukan terhadap selai apel lembaran yang dibuat menggunakan agar, gelatin, dan alginat untuk memperoleh tiga kombinasi perlakuan terbaik, satu untuk setiap tipe hidrokoloid. Selai apel lembaran terpilih, dipilih berdasarkan nilai tekstur (kekerasan) dan skoring (tekstur) yang paling mendekati kontrol, dan nilai hedonik tertinggi pada parameter tekstur. Selai apel lembaran yang terpilih adalah selai lembaran yang dibuat menggunakan 1.50% agar dengan suhu pemanasan 95 °C, 2.50% gelatin dengan suhu pemanasan 95 °C, dan 1.50% alginat dengan suhu pemanasan 95 °C. Selai apel lembaran terbaik yang dibuat menggunakan 1.50% agar memiliki nilai tekstur kekerasan sebesar 471.016±0.11 g, nilai skoring tekstur sebesar 4.35±0.04 (agak lunak), dan nilai hedonik tekstur 4.33±0.04 (netral). Selai apel lembaran terbaik yang dibuat menggunakan 2.50% gelatin memiliki nilai tekstur kekerasan 219.100±0.17 g, skoring tekstur 4.26±0.09 (agak lunak), dan hedonik tekstur 4.98±0.00 (agak disukai), sedangkan yang dimiliki oleh selai apel lembaran yang dibuat menggunakan 1.50% alginat adalah 285.976±4.93 g, 2.95±0.04 (agak tidak lunak), dan 5.03±0.18 (agak disukai). Oleh karena itu, telah terbukti bahwa selai lembaran tidak dapat diproduksi tanpa penambahan hidrokoloid seperti agar, gelatin, atau alginat, dan produk selai lembaran memiliki potensi untuk dikomersilkan.

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