KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA
Tomato is one of fruit which contains high of vitamin C, carotenoids, and minerals. Therefore, tomato can be processed become a product like jelly but, it has low of pectin. So, needed pectin from outside. Banana variety of raja is one of fruit with high of pectin in flesh and peel, so it can supply...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1797034800643571712 |
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| author | , ZULFIA CHOIRUN NISA , Prof. Dr. Ir. Sri Anggrahini, MS |
| author_facet | , ZULFIA CHOIRUN NISA , Prof. Dr. Ir. Sri Anggrahini, MS |
| author_sort | , ZULFIA CHOIRUN NISA |
| collection | UGM |
| description | Tomato is one of fruit which contains high of vitamin C, carotenoids, and
minerals. Therefore, tomato can be processed become a product like jelly but, it
has low of pectin. So, needed pectin from outside. Banana variety of raja is one of
fruit with high of pectin in flesh and peel, so it can supply pectin necessary for
making tomato jelly. The purpose of this research were to know the effect of
pectin concentrations from banana peels, banana flesh, and whole in tomato jelly
and to determine the tomato jelly which liked by panelist.
The research method is pectin from whole, banana peels, and banana flesh
was extracted at a temperature of 80
o
C and the pH 2,5 for 90 minutes. Then the
extract mixed with ethanol 96% to make pectin coagulate. Pectin was separated
and dried at a temperature of 50
o
C for 6 hours then powdered. Three
concentrations of pectin powder (0,5%, 1%, and 1,5%) for each source of pectin
was added in making jelly. For making the jelly, tomato was extracted then mixed
with sugar, citric acid, and pectin powder then cooked at temperature of 80 � 85
o
C
and pH 3,2 up to condensed. Tomato jelly was analyzed moisture content, total
sugar content, reducing sugar content, vitamin C content, total carotenoids,
syneresis, soluble solids content, color, gel strength, and organoleptic
characteristics.
The result of research shows the highest reducing sugar is tomato jelly
with pectin 0,5% of whole 45,33%(db), the highest total soluble solid content is
tomato jelly with pectin 0,5% of banana peels 81,13%, the greatest solid of gel is
tomato jelly with pectin 1,5% of banana peels 28,84mm, the highest syneresis
content is tomato jelly with pectin 0,5% of banana flesh 4,57%, the brightest color
is tomato jelly with pectin 1,5% of banana flesh 28,85 (*L), the highest moisture
content and total carotenoids are tomato jelly with pectin 1,5% of whole (moisture
content is 25,04% and total carotenoids are 5,47mg/100g). There is no significant
in vitamin C content around 11,22 � 11,65 mg/100g and total sugar content
around 85,25 � 92,25%(db). The organoleptic test results most panelist liked
tomato jelly with pectin 1,5% of banana flesh. |
| first_indexed | 2024-03-13T23:17:32Z |
| format | Thesis |
| id | oai:generic.eprints.org:127547 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:17:32Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1275472016-03-04T08:19:21Z https://repository.ugm.ac.id/127547/ KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA , ZULFIA CHOIRUN NISA , Prof. Dr. Ir. Sri Anggrahini, MS ETD Tomato is one of fruit which contains high of vitamin C, carotenoids, and minerals. Therefore, tomato can be processed become a product like jelly but, it has low of pectin. So, needed pectin from outside. Banana variety of raja is one of fruit with high of pectin in flesh and peel, so it can supply pectin necessary for making tomato jelly. The purpose of this research were to know the effect of pectin concentrations from banana peels, banana flesh, and whole in tomato jelly and to determine the tomato jelly which liked by panelist. The research method is pectin from whole, banana peels, and banana flesh was extracted at a temperature of 80 o C and the pH 2,5 for 90 minutes. Then the extract mixed with ethanol 96% to make pectin coagulate. Pectin was separated and dried at a temperature of 50 o C for 6 hours then powdered. Three concentrations of pectin powder (0,5%, 1%, and 1,5%) for each source of pectin was added in making jelly. For making the jelly, tomato was extracted then mixed with sugar, citric acid, and pectin powder then cooked at temperature of 80 � 85 o C and pH 3,2 up to condensed. Tomato jelly was analyzed moisture content, total sugar content, reducing sugar content, vitamin C content, total carotenoids, syneresis, soluble solids content, color, gel strength, and organoleptic characteristics. The result of research shows the highest reducing sugar is tomato jelly with pectin 0,5% of whole 45,33%(db), the highest total soluble solid content is tomato jelly with pectin 0,5% of banana peels 81,13%, the greatest solid of gel is tomato jelly with pectin 1,5% of banana peels 28,84mm, the highest syneresis content is tomato jelly with pectin 0,5% of banana flesh 4,57%, the brightest color is tomato jelly with pectin 1,5% of banana flesh 28,85 (*L), the highest moisture content and total carotenoids are tomato jelly with pectin 1,5% of whole (moisture content is 25,04% and total carotenoids are 5,47mg/100g). There is no significant in vitamin C content around 11,22 � 11,65 mg/100g and total sugar content around 85,25 � 92,25%(db). The organoleptic test results most panelist liked tomato jelly with pectin 1,5% of banana flesh. [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , ZULFIA CHOIRUN NISA and , Prof. Dr. Ir. Sri Anggrahini, MS (2014) KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67807 |
| spellingShingle | ETD , ZULFIA CHOIRUN NISA , Prof. Dr. Ir. Sri Anggrahini, MS KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title | KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title_full | KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title_fullStr | KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title_full_unstemmed | KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title_short | KARAKTERISTIK JELI TOMAT VARIETAS TOMAT APEL DENGAN PENAMBAHAN PEKTIN DARI BUAH PISANG RAJA UTUH, KULIT, DAN DAGINGNYA |
| title_sort | karakteristik jeli tomat varietas tomat apel dengan penambahan pektin dari buah pisang raja utuh kulit dan dagingnya |
| topic | ETD |
| work_keys_str_mv | AT zulfiachoirunnisa karakteristikjelitomatvarietastomatapeldenganpenambahanpektindaribuahpisangrajautuhkulitdandagingnya AT profdrirsrianggrahinims karakteristikjelitomatvarietastomatapeldenganpenambahanpektindaribuahpisangrajautuhkulitdandagingnya |