NAUFATULYA, NABILA ARISANTI (2025) KARAKTERISTIK SELAI LEMBARAN DENGAN PENAMBAHAN KARAGENAN EKSTRAK RUMPUT LAUT (Kappaphycus alvarezii) PADA KONSENTRASI YANG BERBEDA. S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.
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Abstract
Sheet jam is an innovative semi-solid food product that has a chewy texture and can be consumed as a practical snack. One of the potential ingredients for forming the gel structure in sheet jam is carrageenan. This study aimed to evaluate the effect of kappa-carrageenan addition on the characteristics of strawberry sheet jam. The experimental design used in this study was a completely randomized design with different concentrations of kappa-carrageenan treatments (2%, 3%, and 4%). The observed parameters were total plate count (TPC) and organoleptic values (appearance, aroma, texture, and taste). The concentration of kappa carrageenan significantly affected the appearance and texture parameters of the sheet jam (p<0.05), but had no significant effect on aroma, taste, TPC, and fiber content (p>0.05). The 4% kappa-carrageenan concentration was the best treatment, with organoleptic values for appearance (6.53), aroma (6.04), taste (6.36), texture (6.54), and a TPC value of 8.3 x 10³ CFU/g. The addition of kappa carrageenan improved the texture and fiber content. No arsenic (As) or tin (Sn) contamination was detected in the sheet jam.
| Item Type: | Thesis (S1) | |||||||||
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| Additional Information: | selai lembaran merupakan produk pangan semi-padat inovatif dengan tekstur kenyal yang dapat dikonsumsi sebagai camilan praktis. Salah satu bahan potensial untuk membentuk struktur gel pada selai lembaran adalah karagenan. Penelitian ini bertujuan untuk mengevaluasi pengaruh penambahan kappa-karagenan terhadap karakteristik selai lembaran stroberi. Rancangan percobaan yang digunakan adalah rancangan acak lengkap (RAL) dengan perlakuan konsentrasi kappa-karagenan yang berbeda, yaitu 2%, 3%, dan 4%. Parameter yang diamati meliputi total plate count (TPC) serta nilai organoleptik (penampakan, aroma, tekstur, dan rasa). Hasil penelitian menunjukkan bahwa konsentrasi kappa-karagenan berpengaruh nyata (p<0,05) terhadap parameter penampakan dan tekstur selai lembaran, tetapi tidak berpengaruh nyata (p>0,05) terhadap aroma, rasa, TPC, dan kandungan serat. Perlakuan dengan konsentrasi kappa-karagenan 4% merupakan yang terbaik, dengan nilai organoleptik penampakan (6,53), aroma (6,04), rasa (6,36), tekstur (6,54), serta nilai TPC sebesar 8,3 × 10³ CFU/g. | |||||||||
| Uncontrolled Keywords: | Sheet jam, Kappaphycus alvarezii, karagenan Selai Lembaran, Kappaphycus alvarezi, Karagenan | |||||||||
| Subjects: | S Agriculture > SH Aquaculture. Fisheries. Angling | |||||||||
| Divisions: | 04-Fakultas Pertanian 04-Fakultas Pertanian > 54244-Program Studi Ilmu Perikanan |
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| Depositing User: | Nabila Arisanti Naufatulya | |||||||||
| Date Deposited: | 11 Aug 2025 06:22 | |||||||||
| Last Modified: | 11 Aug 2025 06:22 | |||||||||
| URI: | http://eprints.untirta.ac.id/id/eprint/51721 |
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