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Abstract:
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Honey pineapple (Ananas comosus L Merr) is one of the typical Pemalang fruits
which is very popular because it contains lots of vitamins C and A which act as
antioxidants in the body. But pineapple has a texture that is susceptible to physical,
chemical and biological damage. This research aims to determine the effect of
adding carrageenan concentration on the organoleptic properties and vitamin C
levels in honey pineapple jam. Honey pineapple (Ananas comosus L Merr) was
used as the main ingredient with the addition of carrageenan at concentrations of
0%, 0.2%, 0.6% and 1%. The method used was the Completely Randomized Design
(CRD) method with one factor (addition of carrageenan) and three replications. The
observation data was processed using SPSS 24 software with the One Away
ANOVA test of variance. If there were significant differences between treatments,
the Duncan Multiple Range Test (DMRT) was carried out at a significance level of
α 0.05. In the organoleptic test, the parameters tested include color, aroma, taste,
texture and preference parameters. Apart from that, vitamin C levels are also tested
using iodometric titration or direct titration. The results showed that the addition of
carrageenan had a real influence on organoleptic tests (color, taste, aroma and
texture), but did not have a real influence on organoleptic tests of preference
parameters. On vitamin C levels, the addition of carrageenan also has a real effect.
With the highest average in treatment K1 (0%) with a value of 0.56% and the lowest
average in treatment K4 (1%) with a value of 0.18%. |