Pengaruh Konsentrasi Xanthan Gum Terhadap Sifat Fisikokimia dan Organoleptik Puree Nenas Beku
Abstract
The research used Block Randomized Design with single factor, i.e., the concentration xanthan gum (0%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%) The physichochemical properties (moisture, viscosity, drip, total soluble solid and color) and sensory properties (color, taste, mouthfeel, and flavor) of
the product were determined.
The result showed that concentration of xanthan gun affect the moisture, viscosity, drip, and color but did not affect total soluble solid frozen pineapple puree. At the concentration xanthan gum of 0.2% produced the best properties of frozen pineapple puree.
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PDFDOI: https://doi.org/10.33508/jtpg.v6i2.144