relation: https://eprints.untirta.ac.id/47059/
title: KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PENAMBAHAN AGAR-AGAR DAN BUAH NANAS PADA SELAI LEMBARAN KOLANG-KALING
creator: Nurul Damayanti, Annisa
subject: S Agriculture (General)
description: Sheet jam was an innovation in spreadable jam that formed into a practical and compact sheets. When making sheet jam, you need to add gelatin and pineapple to improve the texture and give the fruit a distinctive taste and color. This study aims to determine the effect of the addition of agar, pineapple fruit and its interaction on characteristics of the physical, chemical, and organoleptic sheet jam of kolang-kaling.  This study uses a split-plot random block design with two factors, concentrators agar (1%, 1,5%, 2%) and pineapple fruit (75%, 100%, 125%). The results showed that  the  average  value  of  each  parameter  value L*  was  value a*, value b*, tensile strength , elongation , compressive strength, pH , syneresis, total dissolved solids, water content, total sugar, and the results of the hedonic test included an average value of parameters taste, color , aroma , texture, aftertaste , and overall. The addition of agar significantly affected the test parameters of color, tensile strength, elongation, compressive strength, pH, syneresis, total dissolved solids, moisture content, total sugar, and hedonic test of color and texture parameters. The addition of pineapple affects the parameters of color value L*, value a*, value b*, tensile strength, elongation, compressive strength, pH, syneresis, moisture content, total sugar, and hedonic test of texture and overall parameters. There is an interaction between agar and pineapple fruit at value a*, value b*, tensile strength, pH, syneresis, and total dissolved solids.
date: 2025
type: Thesis
type: NonPeerReviewed
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identifier: https://eprints.untirta.ac.id/47059/1/ANNISA%20NURUL%20DAMAYANTI_4444200007_Fulltext_.pdf
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identifier: https://eprints.untirta.ac.id/47059/4/Annisa%20Nurul%20Damayanti_4444200007_02.pdf
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identifier: https://eprints.untirta.ac.id/47059/5/Annisa%20Nurul%20Damayanti_4444200007_03.pdf
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identifier: https://eprints.untirta.ac.id/47059/6/Annisa%20Nurul%20Damayanti_4444200007_04.pdf
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identifier: https://eprints.untirta.ac.id/47059/7/Annisa%20Nurul%20Damayanti_4444200007_05.pdf
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identifier: https://eprints.untirta.ac.id/47059/8/Annisa%20Nurul%20Damayanti_4444200007_Ref.pdf
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identifier: https://eprints.untirta.ac.id/47059/9/Annisa%20Nurul%20Damayanti_4444200007_Lamp.pdf
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identifier: https://eprints.untirta.ac.id/47059/17/ANNISA%20NURUL%20DAMAYANTI_4444200007_01.pdf
identifier:   Nurul Damayanti, Annisa  (2025) KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK PENAMBAHAN AGAR-AGAR DAN BUAH NANAS PADA SELAI LEMBARAN KOLANG-KALING.  S1 thesis, UNIVERSITAS SULTAN AGENG TIRTAYASA.