Utilization of κ-carrageenan as stabilizer and thickener of honey pineapple(Ananas comosus [L. Merr]) jam
P. Amin, Putut Har Riyadi, R.A. Kurniasih, Amir Husni
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.