Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus L. Merr) jam
Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2022
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/283740/1/_12__fr-2021-060_amin.pdf |