Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple (Ananas comosus [L. Merr]) jam

P Amin,P.H Riyadi,A Husni,R.A Kurniasih

doi:10.26656/fr.2017.6(2).060

Abstract

Honey pineapple jam is an intermediate moisture food that often has low stability; hence it is not strong enough to hold the fruit tissue sugar in position during storage. Therefore, it is necessary to add hydrocolloid in fruit jam processing to increase stability and consistency, one of which is κ-carrageenan. The purpose of this study was to determine the effect of adding κ-carrageenan towards stability and preference for honey pineapple jam. The κ-carrageenan concentrations used were 0%, 0.5%, 1%, and 1.5% (w/w) of total ingredients. The ratio of honey pineapple pulp and sugar was 4:1 (w/w). The results showed that the addition of κ-carrageenan had a significant effect (p<0.05) on the hedonic evaluation of colour, smearing ability, and texture; moisture content, water activity (Aw), syneresis and texture (hardness, cohesiveness, and adhesiveness). The addition of κcarrageenan had no significant effect (p>0.05) on the hedonic evaluation (preference) of aroma and taste. Increasing the κ-carrageenan concentration can increase the hedonic value for colour and decrease the hedonic value for smearing ability and texture. Increasing the concentration of κ-carrageenan can also increase the value of hardness and cohesiveness but decrease water activity, syneresis, and adhesiveness. The addition of κcarrageenan 0.5% was more efficient in shortening the cooking time until 25%, inhibiting syneresis by 30%, and improving the colour of honey pineapple jam.

Highlights

Pineapple fruit is the primary commodity in Pemalang Regency, Central Java Province, Indonesia, with 139,281 tons in 2015 (Statistic Indonesia, 2021)
Based on the results of the hedonic test, it can be seen that the panellists gave the lowest hedonic value (p
This study indicates that the addition of carrageenan can increase the preference of panellists for honey pineapple jam colour because it has a brighter colour

Summary

Introduction

Pineapple fruit is the primary commodity in Pemalang Regency, Central Java Province, Indonesia, with 139,281 tons in 2015 (Statistic Indonesia, 2021). Pineapple has high moisture content and includes perishable food. Santos et al (2020) confirmed that pineapples' moisture content reaches 85.4% of the sample. Jam is a familiar and popular processed fruit product. Fruit jam is made by boiling fruit pulp with sugar and flavouring agents, that consistency is vital to hold the fruit tissue in position (Basu et al, 2011). Fruit jam is an intermediate moisture food that often has low stability, it is not strong enough to hold the fruit tissue sugar in position during storage. It is necessary to add food additives to fruit jam production to increase stability and consistency, one of which is hydrocolloids. Pereira et al (2017) stated that hydrocolloids could enhance and maintain fruit jam's rheological properties

Objectives

Methods

Results