The Effect of The Addition of Papaya Puree on The Chemical and Organoleptic Properties of Pineapple Jam

Abstract

based on its chemical and sensory properties. A completely randomized experimental design was applied in this study with 4 levels of treatment, namely 0%, 10%, 20%, and 30%, replicated twice. Moisture content, vitamin C content, total dissolved solids, and total acidity were measured, followed by sensory analysis. Sensory analysis was carried out using hedonic tests and descriptive hedonic qualities, which included color, taste, texture, and overall. The treatment of adding 20% papaya to jam was found to have the best chemical characteristics, namely 41.4% moisture content, 0.07% vitamin C,54.65% total soluble solids, and 1.54% total acidity. The jam with 20% papaya puree was liked for its color (3.3), taste (3.3), texture (3.1), and overall rating of (3.3) like. The jam was perceived to have an orange color (2.7), a slightly pineapple taste (2.5), and a slightly soft texture (2.9).

The Effect of Different Types of Sweeteners and Ingredients on the Characteristics of Pineapple Syrup

“…Nilai kemerahan terendah diperoleh dari formulasi SQ2 yaitu -0,65, dimana pada formulasi ini digunakan bahan baku berupa perasa sintetis rasa nanas dan tidak adanya penggunaan pemanis berupa glukosa. Nilai kemerahan yang semakin negatif (Jamaluddin et al, 2022). Rendahnya kandungan vitamin C pada formulasi dengan kadar air tinggi ini menyebabkan jumlah vitamin C yang terlarut berkurang, dikarenakan vitamin C memiliki sifat yang mudah larut dalam air dan juga mudah teroksidasi oleh udara luar maupun terkena panas, sehingga dalam proses pengolahan sirup dengan panas dapat menurunkan kadar vitamin C (Ameliya et al, 2018).…”

“…Copyright © 2023, Food Scientia Journal of Food Science and Technology asamnya akan semakin meningkat. Studi yang dilakukan oleh Jamaluddin et al (2022) menunjukkan bahwa formulasi selai nanas dengan jumlah puree buah nanas yang lebih tinggi menunjukkan nilai total asam yang tinggi pula. Buah nanas segar diketahui mengandung total asam sebesar 1,01-1,08% yang umumnya terdiri dari asam organik (Nuraeni et al, 2019).…”