The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam
<p>Coconut is one of many kinds of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consists of many vitamins and minerals. The application of coconut on food product...
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Department of Food Technology
2024-10-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24745 |
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| author | Melanie Cornelia Ivana Ivana Djohan Sofia Candra Yulius Tahya |
| author_facet | Melanie Cornelia Ivana Ivana Djohan Sofia Candra Yulius Tahya |
| author_sort | Melanie Cornelia |
| collection | DOAJ |
| description | <p>Coconut is one of many kinds of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consists of many vitamins and minerals. The application of coconut on food product such as jam was suitable because freshly opened coconut with presence of oxygen became very easily damaged and usually contaminated by spoilage microorganism. Coconut jam was made by gelling agent low methoxyl pectin. Gelling properties in low methoxyl pectin are dependent on concentration low methoxyl pectin and sugar, so the effect concentration of low methoxyl pectin and the concentration of sugar were investigated. The concentration of low methoxyl pectin (0%, 0.5%, 1%, and 1.5%) and the concentration of sugar (0%, 10%, 20%, and 30%) were used in this research. And the result of this research could be concluded that increasing concentration of low methoxyl pectin and sugar, increased viscosity and consistency and decreased syneresis, whiteness, and a<sub>w </sub>of coconut jam. The best jam formulation choosen was formulation with addition of 1 % of low methoxyl pectin and 20 % of sugar.</p> |
| format | Article |
| id | doaj-art-5bcd2c09ade8417e979c7029eb78bba6 |
| institution | Matheson Library |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-10-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-5bcd2c09ade8417e979c7029eb78bba62025-07-01T01:57:48ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-10-016112413410.33512/fsj.v6i1.2474512331The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) JamMelanie Cornelia0Ivana Ivana1Djohan Sofia2Candra Yulius Tahya3Universitas Pelita HarapanUniversitas Pelita HarapanUniversitas Pelita HarapanUniversitas Pelita Harapan<p>Coconut is one of many kinds of fruit that grow in Indonesia. Coconut is well known as a nutritional and beneficial fruit, especially for health. Many consumers like coconut because it’s delicious, cheap, and consists of many vitamins and minerals. The application of coconut on food product such as jam was suitable because freshly opened coconut with presence of oxygen became very easily damaged and usually contaminated by spoilage microorganism. Coconut jam was made by gelling agent low methoxyl pectin. Gelling properties in low methoxyl pectin are dependent on concentration low methoxyl pectin and sugar, so the effect concentration of low methoxyl pectin and the concentration of sugar were investigated. The concentration of low methoxyl pectin (0%, 0.5%, 1%, and 1.5%) and the concentration of sugar (0%, 10%, 20%, and 30%) were used in this research. And the result of this research could be concluded that increasing concentration of low methoxyl pectin and sugar, increased viscosity and consistency and decreased syneresis, whiteness, and a<sub>w </sub>of coconut jam. The best jam formulation choosen was formulation with addition of 1 % of low methoxyl pectin and 20 % of sugar.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/24745coconut, jam, low methoxyl pectin, sugar |
| spellingShingle | Melanie Cornelia Ivana Ivana Djohan Sofia Candra Yulius Tahya The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam Food ScienTech Journal coconut, jam, low methoxyl pectin, sugar |
| title | The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam |
| title_full | The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam |
| title_fullStr | The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam |
| title_full_unstemmed | The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam |
| title_short | The Effect of Low Methoxyl Pectin and Sugar Concentration on Characteristics of Coconut (Cocos nucifera L.) Jam |
| title_sort | effect of low methoxyl pectin and sugar concentration on characteristics of coconut cocos nucifera l jam |
| topic | coconut, jam, low methoxyl pectin, sugar |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/24745 |
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