Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent
Tamarillo (Solanum betaceum) is a fruit with good nutritional content for health, despite this, its processing as a functional food product such as jam as a practical form of diversification products, is still lacking. On the other hand, carrageenan is a thickening agent that is often used in the fo...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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EDP Sciences
2024-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_06009.pdf |
| _version_ | 1797235252296417280 |
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| author | Abriana Andi Halik Abdul Syehoputri Aylee Christine Alamsyah Patulak Ega Febriyanti |
| author_facet | Abriana Andi Halik Abdul Syehoputri Aylee Christine Alamsyah Patulak Ega Febriyanti |
| author_sort | Abriana Andi |
| collection | DOAJ |
| description | Tamarillo (Solanum betaceum) is a fruit with good nutritional content for health, despite this, its processing as a functional food product such as jam as a practical form of diversification products, is still lacking. On the other hand, carrageenan is a thickening agent that is often used in the food industry besides pectin. The aims of this study were to examine (1) the effect of Tamarillo and carrageenan ratios on the Tamarillo jam and (2) the chemical and sensory characteristics of the Tamarillo jam. Four ratios of the Tamarillo and carrageenan were tested e.g. 100%:0%; 97.5%:2.5%; 95%:5%; and 92.5%:7.5%. Method used was a Completely Randomized Design. Observed data were analyzed using analysis of variance and Least Significant Difference test. Results of the recent study show that the use of different ratios of the Tamarillo and carrageenan affected the chemical and sensory characteristics of Tamarillo jam such as total sugar content, pH, color, aroma, taste, and spread ability. The best ratio for Tamarillo jam was 97.5% Tamarillo: 2.5% carrageenan which resulted in sugar content of 19.81% and pH of 4.04%, sensory parameters for color of 4.19, aroma of 3.40, flavor of 3.52, and spread ability of 3.65. |
| first_indexed | 2024-04-24T16:45:00Z |
| format | Article |
| id | doaj.art-61e7fb966dbe4ba492efc9f5ffbcdab6 |
| institution | Directory Open Access Journal |
| issn | 2117-4458 |
| language | English |
| last_indexed | 2024-04-24T16:45:00Z |
| publishDate | 2024-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | BIO Web of Conferences |
| spelling | doaj.art-61e7fb966dbe4ba492efc9f5ffbcdab62024-03-29T08:28:18ZengEDP SciencesBIO Web of Conferences2117-44582024-01-01980600910.1051/bioconf/20249806009bioconf_ic-ftn2024_06009Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening AgentAbriana Andi0Halik Abdul1Syehoputri Aylee Christine Alamsyah2Patulak Ega Febriyanti3Department of Agricultural Technology, Faculty of Agriculture, University of BosowaDepartment of Agricultural Technology, Faculty of Agriculture, University of BosowaDepartment of Agribusiness, Faculty of Agriculture, University of BosowaDepartment of Agricultural Technology, Faculty of Agriculture, University of BosowaTamarillo (Solanum betaceum) is a fruit with good nutritional content for health, despite this, its processing as a functional food product such as jam as a practical form of diversification products, is still lacking. On the other hand, carrageenan is a thickening agent that is often used in the food industry besides pectin. The aims of this study were to examine (1) the effect of Tamarillo and carrageenan ratios on the Tamarillo jam and (2) the chemical and sensory characteristics of the Tamarillo jam. Four ratios of the Tamarillo and carrageenan were tested e.g. 100%:0%; 97.5%:2.5%; 95%:5%; and 92.5%:7.5%. Method used was a Completely Randomized Design. Observed data were analyzed using analysis of variance and Least Significant Difference test. Results of the recent study show that the use of different ratios of the Tamarillo and carrageenan affected the chemical and sensory characteristics of Tamarillo jam such as total sugar content, pH, color, aroma, taste, and spread ability. The best ratio for Tamarillo jam was 97.5% Tamarillo: 2.5% carrageenan which resulted in sugar content of 19.81% and pH of 4.04%, sensory parameters for color of 4.19, aroma of 3.40, flavor of 3.52, and spread ability of 3.65.https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_06009.pdf |
| spellingShingle | Abriana Andi Halik Abdul Syehoputri Aylee Christine Alamsyah Patulak Ega Febriyanti Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent BIO Web of Conferences |
| title | Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent |
| title_full | Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent |
| title_fullStr | Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent |
| title_full_unstemmed | Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent |
| title_short | Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent |
| title_sort | diversification of tamarillo solanum betaceum as a jam product on different ratios of carrageenan as a thickening agent |
| url | https://www.bio-conferences.org/articles/bioconf/pdf/2024/17/bioconf_ic-ftn2024_06009.pdf |
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