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Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 20 No. 1 (2017) · hlm. 95–108

DOI
10.17844/jphpi.v20i1.16495
ISSN
2354-886X, 2303-2111
Terbit
2017-04-28
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulationof sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, itwas obtained that the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%.

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  • IPB University
  • Bandung Institute of Technology
  • Politeknik Negeri Ujung Pandang
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Rekan penulisOrganisasiArtikel bersama
Bambang RiyantoBandung Institute of Technology12
Joko SantosoAfiliasi tidak diketahui8
Tati NurhayatiAfiliasi tidak diketahui7
Iriani SetyaningsihIPB University5
Bustami IbrahimAfiliasi tidak diketahui4
Uju UjuAfiliasi tidak diketahui4
Kustiariyah TarmanIPB University3
Sugeng Heri SusenoIPB University3
Safrina Dyah HardiningtyasIPB University3
Joko SantosoIPB University2
Farel WidiarsyahIPB University2
Silva FauziahAfiliasi tidak diketahui2
Fahri SinulinggaAfiliasi tidak diketahui2
. UjuAfiliasi tidak diketahui2
NurjanahAfiliasi tidak diketahui2
Mala NurilmalaAfiliasi tidak diketahui2
Nurhayati NurhayatiPoliteknik Negeri Ujung Pandang2
Sri PurwaningsihAfiliasi tidak diketahui2
Desniar DesniarAfiliasi tidak diketahui2
Wa Ode Nur Asma La Dia NurAfiliasi tidak diketahui2
Tri WahyuningsihAfiliasi tidak diketahui1
Deny Tri PrastyoAfiliasi tidak diketahui1
Hari CahyonoAfiliasi tidak diketahui1
Nindya Hambar WasistoAfiliasi tidak diketahui1
Rizfi Faris PariAfiliasi tidak diketahui1
Khusnul AiniAfiliasi tidak diketahui1
Aula SakinahAfiliasi tidak diketahui1
nurjanah nurjanahAfiliasi tidak diketahui1
Agus SupriyantoAfiliasi tidak diketahui1
Sihono SihonoAfiliasi tidak diketahui1
Bagus Sediadi Bandol UtomoAfiliasi tidak diketahui1
Subaryono SubaryonoAfiliasi tidak diketahui1
Ellya SinuratAfiliasi tidak diketahui1
Fateha FatehaAfiliasi tidak diketahui1
Theresia Dwi SuryaningrumAfiliasi tidak diketahui1
Dina FransiskaAfiliasi tidak diketahui1
Bakti Berlyanto SedayuAfiliasi tidak diketahui1
Waryanto WaryantoAfiliasi tidak diketahui1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Formulation of Hydrocolloid-Agar, Sucrose, and Acidulant on Jam Leather Product Development</dc:title>
	<dc:creator xml:lang="en">Ramadhan, Wahyu</dc:creator>
	<dc:creator xml:lang="en">Trilaksani, Wini</dc:creator>
	<dc:subject xml:lang="en">agar powder</dc:subject>
	<dc:subject xml:lang="en">guava jam slices</dc:subject>
	<dc:subject xml:lang="en">rheology</dc:subject>
	<dc:subject xml:lang="en">texture profile</dc:subject>
	<dc:description xml:lang="en">Tallying agar powder as a texturizer in guava single sheet jam instigate the product more convenience to consumed. The aims of this research were to determine the best concentration of sucrose, citric acid and agar powder to form a good quality guava jam slice. The research method are optimization and formulationof sucrose, citric acid and agar-agar on making guava jam single sheets product. Physochemical and sensory tests were performed to reveal the best formulation of guava jam slice and the Bayes method used to determine the optimization of the selected formula. Based on the results of formulation and analysis, itwas obtained that  the guava jam slice with Acidulant concentration (0.02%, 0.04%, 0.06%), sucrose (70%, 80%, 90%, 100%) and agar powder (0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%) had pH 3.63-3.90, sugar content 34.68 g/100 g – 35.76 g/100 g, color intensity L*, a*, b* with ΔE* value was 37,88-53,97, fiber content 1.01%-1.59%, and water activity 0.852-0.893. Rheology properties for texture profile (hardness, cohesiveness, springiness, adhesive force, and gumminess) also showed significant value with agar powder formulation. Based on the Bayes test and hedonic test, it was found that the best formula was for guava jam slices with the addition of 90% sucrose, citric acid 0.04% and agar powder 0.9%. From the best formula, it was found the shelf life prediction model of Arrhenius formula was ln k = 20.222-6660.6(1/T) and the nutrition facts contribute total energy 45 kcal, fat 0%, carbohydrate 9%, protein 2% and dietary fiber 3%. </dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2017-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/16495</dc:identifier>
	<dc:identifier>10.17844/jphpi.v20i1.16495</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 20 No 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 95-108</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 20 No. 1 (2017): Jurnal Pengolahan Hasil Perikanan Indonesia; 95-108</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/16495/12100</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>