The Effect of Carrageenan Concentration on the Physical, Chemical Characteristics and Preference Levels of Watermelon Albedo and Red Dragon Fruit Sheet Jam
Abstract
This study aimed of this study was to find out how carrageenan affected the physical, chemical, and consumer preference characteristics of an albedo sheet jam combination made from red dragon fruit and watermelon. Four amounts of carrageenan addition— 0%, 1%, 1.5%, and 2%; three repeatations; and a one-factor Completely Randomized Design (CRD)—were employed in this investigation. Analysis. The sheet jam's texture, color, water content, total dissolved solids, reducing sugars, antioxidant activity, Vitamin C concentration, and hedonic tests were all examined after that. The SPSS program is used in statistical data processing to perform one-way analysis (one-way ANOVA). Using the Duncan approach, more study was conducted to determine the variations between treatments. The hedonic test was used to identify the chosen sheet jam formulation, which also included the inclusion of 1% carrageenan concentration, and the following quality test findings were obtained: Lightness (L) 20.19, redness (a*) 7.11, yellowness (b*) -1.87, texture 652.15 N/mm2, water content 18.28% wb, total dissolved solids 21.29% 0 brix, reducing sugars 46.35%, antioxidant activity of RSA 19.32%, and vitamin C 9.14 mg/100 g.
References
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Agustin, F., & Putri, W. D. R. (2014). Making of Jelly Drink Averrhoa Blimbi L (Study About Belimbing Wuluh Proportion : The Water and Carrageenan Concentration). Jurnal Pangan Dan Agroindustri, 2(3), 1–9.
Anggraini, D., Radiati, L., & Purwadi, P. (2016). Carboxymethyle Cellulose (CMC) Addition In Term of Taste, Aroma, Color, pH, Viscosity, and Turbidity of Apple Cider Honey Drink. Jurnal Ilmu Dan Teknologi Hasil Ternak, 11(1), 58–67. https://doi.org/10.21776/ub.jitek.2016.011.01.7
Atmaka, W., Af’idatusholikhah, A., Prabawa, S., & Yudhistira, B. (2021). Pengaruh Variasi Konsentrasi Kappa Karagenan terhadap Karakteristik Fisik dan Kimia Gel Cincau Hijau (Cyclea barbata L. Miers). Warta Industri Hasil Pertanian, 38(1), 25. https://doi.org/10.32765/wartaihp.v38i1.6093
Bumi, D. S., Yuwanti, S., & Choiron, M. (2015). Karakterisasi Selai Lembar Buah Naga Merah (Hylocereus Polyrhizus) Dengan Variasi Rasio Daging Dan Kulit Buah. Berkala Ilmiah Pertanian, x, 1–8.
Chairi, P. A., Rusmarilin, H., & Ridwansyah. (2014). The Effect of Carrageenan Concentration on the Quality of Soursop Jam Sheet During Storage ). J.Rekayasa Pangan Dan Pertanian, 2(1), 65–75.
Distantina, S., Rochmadi, Wiratni, & Fahrurrozi, M. (2012). The Mechanism of Carrageenan Extraction from Eucheuma cottonii Using Alkaline Solvent. Agritech, 32(4), 397–402.
Febriyanti, S., & Yunianta. (2015). Pengaruh Konsentrasi Karagenan dan Rasio Sari Jahe Emprit (Zingiber officinale var. Rubrum) terhadap Sifat Fisik, Kimia, dan Organoleptik Jelly Drink Jahe. Jurnal Pangan Dan Agroindustri, 3(2), 542–550.
Fitantri, A. L., Parnanto, N. H. R., & Praseptiangga, D. (2014). Kajian karakteristik fisikokimia dan sensoris fruit leather nangka (Artocarpus heterophhyllus) dengan penambahan karaginan. Jurnal Teknosains Pangan, 3(1), 26–34.
Harsyam, D. I., Ansharullah, & Asyik, N. (2020). Pengaruh Penambahan Karagenan Terhadap Kualitas Organoleptik, Sifat Kimia dan Aktivitas Antioksidan Selai Lembaran Berbahan Baku Ubi Jalar Ungu (Ipomoea Batatas L.). Jurnal Sains Dan Teknologi Pangan, 5(4), 3481–3495. http://ojs.uho.ac.id/index.php/jstp/article/view/14513/10050
Imaduddin, A. H., Susanto, W. H., & Wijayanti, N. (2017). The Influence of Ripeness Level of Starfruit (Averrhoa Carambola L.) and Addition of Sugar. Jurnal Pangan Dan Agroindustri, 5(2), 45–57. https://jpa.ub.ac.id/index.php/jpa/article/view/529
Isnanda, D., Novita, M., & Rohaya, S. (2016). Pengaruh Konsentrasi Pektin dan Karagenan terhadap Permen Jelly Nanas (Ananas comosus L. Merr). Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 912–923. https://doi.org/10.17969/jimfp.v1i1.1114
Istanti, K. H., Larasati, D., & Sani, E. Y. (2021). Pengaruh Konsentrasi Karagenan terhadao Karakteristik Permen Jelly Sari Daun Kersen (Muntinga calabura L). Jurnal Teknologi Hasil Pertanian, 2.
Jiao, Y., Yang, Z., Jiang, Y., & Zhai, W. (2012). Study on chemical constituents and antioxidant activity of anthocyanins from purple sweet potato (Ipomoea batatas L.). International Journal of Food Engineering, 8(2). https://doi.org/10.1515/1556-3758.2296
Juwita, W., Rusmarilin, H., & Yusraini, E. (2014). Pengaruh Konsentrasi Pektin dan Karagenan Terhadap Mutu Permen Jeli Jahe. In Ilmu dan Teknologi Pangan J.Rekayasa Pangan dan Pert (Vol. 2, Issue 2, pp. 42–50).
Kaemba, A., Suryanto, E., & Mamuaja, C. F. (2017). Karakteristik Fisiko-Kimiadan Aktivitas Antioksidan Beras Analog Dari Sagu Baruk (Arenga microcarpha) Dan Ubi Jalar Ungu (Ipomea batatas L. Poiret). J.Ilmu Dan Teknologi Pangan, 5(1), 1–8.
Maulani, M. T., Aslamiah, A., & Wicakso, D. R. (2014). Pengambilan Pektin Dari Albedo Semangka Dengan Proses Ekstraksi Asam. Konversi, 3(1), 1. https://doi.org/10.20527/k.v3i1.131
Mawarni, S. A., & Yuwono, S. S. (2018). Effect of Cooking Time and Carrageenan Concentration on Physical, Chemical, and Organoleptic Properties of Mix Fruit Sheet Jam (Starfruit and Apple). Jurnal Pangan Dan Agroindustri, 6(2), 33–41.
Megawati, Johan, V. S., & Yusmarini. (2017). Making Sliced Jam From Watermelon’s Albedo and Tamarillo. Journal Online Mahasiswa Faperta, 4(2), 1–12.
Nuansa, M. F., Agustini, T. W., & Susanto, E. (2017). Characteristic and Antioxidant Activity of Edible film from Refined carrageenan with The Addition of Essential Oil. J. Peng. & Biotek. Hasil Pi., 6(1), 54–62.
Parwatiningsih, D., & Batubara, S. C. (2020). Mutu Selai Lembaran Labu Siam Dengan Konsentrasi Karagenan Berbeda. Jurnal Teknologi Pangan Dan Kesehatan (The Journal of Food Technology and Health), 2(2), 115–122. https://doi.org/10.36441/jtepakes.v2i2.523
Principle, A., & Apparatus, B. (2005). Official Methods of Analysis of AOAC International 18th Edition, 2005, d, 4–5.
Putri, I. R., Basito, & Widowati, E. (2013). The Influence Of Agar And Carrageenan Concentration On Physical, Chemical, And Sensory Characteristics Of Banana (Musa Paradisiaca L.) Var. Raja Bulu Jam Slice. Jurnal Teknosains Pangan, 2(3), 112–120.
Ramadhan, W., & Trilaksani, W. (2017). Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development. Jphpi, 20(1), 95–108.
Samantha, K., Indarto, T., & Rulianto, A. (2019). Pengaruh Konsentrasi Karaginan Terhadap Karakteristik Fisikokimia dan Organoleptik Selai Murbei Hitam (Morus Nigra L.) Lembaran. Jurnal Teknologi Pangan Dan Gizi, 18(2), 119–125. http://journal.wima.ac.id/index.php/JTPG/article/view/2154/1941
Sidi, N. C., Widowati, E., & Nursiwi, A. (2014). Pengaruh Penambahan Karagenan pada Karakteristik Fisikokimia dan Sensoris Fruit Leather Nanas (Ananas Comosus L. Merr.) dan Wortel (Daucus Carota). Jurnal Aplikasi Teknologi Pangan, 3(4), 122–127.
Wahyudi, A., & Dewi, R. (2017). Quality and Fruit Production Improvement Using The Cultivation Technology System “ToPAS” In 12 Varieties of Hybrid Watermelons. Jurnal Penelitian Pertanian Terapan, 17(1), 17–25. https://doi.org/10.25181/jppt.v17i1.4
Published
2023-12-30
How to Cite
SETIYOKO, Agus; PUTRI, Soraya Kusuma.
The Effect of Carrageenan Concentration on the Physical, Chemical Characteristics and Preference Levels of Watermelon Albedo and Red Dragon Fruit Sheet Jam.
Indonesian Journal of Food Technology, [S.l.], v. 2, n. 2, p. 133-146, dec. 2023.
ISSN 2962-6641.
Available at: <https://jos.unsoed.ac.id/index.php/ijft/article/view/9938>. Date accessed: 03 apr. 2025.
doi: https://doi.org/10.20884/1.ijft.2023.2.2.9938.
Section
Articles
