Pengaruh Konsentarasi Gum Terhadap Sifat Fiskokimia dan Organoleptik Puree Nenas Beku  

Oleh:

Budianta, T. Dwi Wibawa ; Naryanto, Petrus Sri ; Wijaya, Rosalina

Jenis: Article from Journal - ilmiah nasional
Dalam koleksi: Jurnal Teknologi Pangan dan Gizi vol. 6 no. 2 (Oct. 2007), page 26-40.
Topik: Puree; Xanthan Gum; Water Holding Properties; Ananas

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: JJ154 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

One of the serious problem in the pineapple puree production is water drip of the puree, so that detrimental effect on their sensory and water holding properties. The aim of the research is yo investigate the effect concentration xanthan gum on the physicochemical and sensory properties of frozen pineapple puree. The research used Block Randomized Design with single factor, i.e., the concentration xanthan gum (0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%). The physichochemical properties (moisture, viscosity, drip, total soluble solid and color) and sensory properties (color, taste, mouthfeel, and flavor) of the product were determined. The result showed that concentration of xanthan gun affect the moisture, viscosity, drip and color but did not affect total soluble solid frozen pineaple puree. At the concentration xanthan gum of 0.2% produced the best properties of frozen pineapple puree.

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