PENGARUH JENIS DAN KONSENTRASI HIDROKOLOID TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA APEL MANALAGI
Abstract: Manalagi apple is
one of local commodity. Processing apples into velva is one effort to food
iversification and extend the shelf life of apples. Velva is a frozen dessert
product made from crushed fruit (puree) and it doesn’t use milk fat. In
general, body and texture of velva are influenced by the stability colloidal
system which is influenced by the ratio of puree, water, and sugar. This
research was done by Factorials Random Design using Hydrocolloid Type Factor
(pectin (H1), gelatin (H2), and Na-CMC (H3)) and Hydrocolloid Concentration
Factor (0,3% (K1) and 0,5% (K2) w/w) with four times replications. The
parameters are consist of Physical Properties (viscocity, overrun (%), and
melting rate) and Organoleptic Properties (color, spoonable, sandness, melting
in the mouth, and flavor). Data will be analyzed using ANOVA at α= 5%, then
continued by DMRT at α= 5% for the properties that gave the significant effect.
Based on the result of ANOVA at α = 5% was known that Hydrocolloid type gave
influenced to the viscosity (before and during aging). Hydrocolloid
concentration gave influenced to the viscosity before aging. The interaction
between hydrocolloid type and concentration gave influenced to overrun and
organoleptic properties (spoonable, sandness, and color). Viscosity during
aging had a range from 1024-4311%, overrun 5,19-18,07%. The preference test for
spoonable was 5,0500-6,2000, sandness was 4,9875-6,2500, melting in the mouth was
5,6625-6,1875, flavor was 5,6625-6,2375, and color was 3,3375-6,2125.
Kata kunci: Apel Manalagi, Velva, Hidrokoloid
Penulis: Ivan C. Handoko,
Maria Matoetina, Paini Sri Widyawati
Kode Jurnal: jppertaniandd170768
