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

Abstract

AbstrakPenggunaan agar-agar tepung sebagai texturizer dalam pemanfaatan jambu biji merah (Psidium guajava L.) sebagai single selai lembaran menjadikan produk selai lebih praktis dalam penyajiannya. Penelitian ini bertujuan untuk menentukan formulasi sukrosa, asam sitrat (acidulant) dan agar-agar tepung terbaik pada pembuatan selai lembaran. Metode penelitian yang digunakan adalah optimasi dan formulasi sukrosa, asam sitrat dan agar-agar dengan kosentrasi berbeda dalam pembuatan selai lembaran. Pengujian fisikokimia dan sensori dilakukan untuk menentukan formula selai lembaran terbaik, selain itu metode bayes digunakan untuk menentukan optimasi formula terpilih. Formulasi dan pengujian diperoleh selai jambu biji lembaran dengan konsentrasi Acidulant asam sitrat (0,02%, 0,04%, 0,06%), sukrosa (70%, 80%, 90%, 100%) dan agar-agar tepung (0,7%, 0,8%, 0,9%, 1,0%, 1,1%, 1,2%), memiliki nilai pH 3,63-3,90; kadar gula 34,68-35,76 g/100 g; intensitas warna L*, a*, b* dengan perbedaan warna (ΔE*) 37,88-53,97; kadar serat 1,01%-1,59%; dan nilai aw 0,852-0,893. Sifat rheology selai lembaran untuk profil tekstur hardness, cohesiveness, springiness, adhesive force, dan gumminess juga menunjukkan nilai yang signifikan dengan penambahan tepung agar. Hasil uji Bayes, produk terpilih merupakan formulasi terbaik dengan penambahan gula 90%, asam sitrat 0,04% dan agar-agar tepung 0,9%. Selai lembaran terpilih menghasilkan model persamaan umur simpan Arrhenius ln k = 20,222-6660,6 (1/T) dan memiliki angka kecukupan gizi dengan menyumbangkan energi total 45 kkal, lemak 0%, karbohidrat 9%, protein 2% dan serat pangan 3%.Kata kunci: agar-agar tepung, profil tekstur, rheologi, selai jambu biji lembaran AbstractTallying 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 formulation of 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, it was 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 wa...

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“…The helix bond will occur after folding and cooling (Tako et al, 2014). According to Ramadhan and Wini (2017), gelatin can form a triple helix network where the network can simultaneously trap water and reduce fluid flow from the dough so that it can strengthen the gel in a jam.…”

The Effect of Citric Acid Addition on Physicochemical and Organoleptic Characteristics of Young Coconut Meat (Cocos Nucifera, L.) and Butterfly Pea (Clitoria Ternatea) Sheet Jam.

“…Sheet jam is a modification of jam that is semi-solid into solid and not sticky sheets. Not all fruit can be used as jam because the content of pectin and fruit acids are different, causing differences in the gel manufacture [1]. One of the fruits or foodstuffs that contain galactomannan can be used as an ingredient for making sheet jams, such as coconuts that utilize the flesh.…”

The Characteristics of Low Sugar Jelly Made From Porang Flour and Agar

“…Agar is a food ingredient extracted from seaweed in the Rhodophyceae class which is widely used as a stabilizer, emulsifier, thickener, and gelling agent. Agar is a polysaccharide composed of agarobiose units with 3-linked β-D-galactopyranosyl (G) and 4-linked 3,6-anhydro-α-L-galactopyranosyl (LA) bonds [7][8][9]. In Indonesia, agar powder is widely marketed as a dessert ingredient because of its ability to form a gel so that it can be used in making jelly.…”