Satrijo, Saloko and Sri, Widyastuti and Yeni, Sulastri and Hijriah, Hijriah B13 - The Effect of Different Concentrations of Gelatine derived from Shark Skin as Stabiliser in Pineapple Juice. ASM Science Journal. ISSN 1823-6782
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ASMScJ - Copyright Transfer Agreement_ASM-SI-015-1-The Effect of Different Concentrations of Gelatine derived from Shark Skin as Stabiliser in Pineapple Juice.pdf Download (849kB) | Preview |
Abstract
Gelatine is widely used in foods and pharmaceuticals as a stabiliser, thickener or emulsifier agent. However, commercial gelatine is mostly prepared from the bones and skin of animals such as pig, which is a taboo for the Muslims and the Jews. Therefore, it is necessary to look for other sources of gelatine to cater to the halal and kosher markets. This study aimed to determine the effect of the addition of shark skin gelatine at different concentrations on the physicochemical (viscosity, total dissolved solids, stability, colour, pH, and vitamin C content) and organoleptic (taste and aroma) properties of pineapple juice. The experiment was performed in a completely randomised design with a single factor, the concentration of shark skin gelatine that consisted of 6 treatments (0.0, 0.5, 1.0, 1.5, 2.0 and 2.5%) in triplicates. The extraction method used in this study yielded 4.35% gelatine of the initial shark skin weight, with the gelatine characterised by a gel strength of 50.65 g Bloom, a pH of 6.30, and a protein content at 80.83%. The results showed that the addition of gelatine derived from shark skin significantly affected the viscosity, total dissolved solids, stability, pH and colour of the pineapple juice. The addition of 2.5% gelatine derived from shark skin was the best treatment to produce pineapple juice characterised by a viscosity of 17.07 cP, total dissolved solids of 13.77°Brix, 94.00% stability, colour component L* value of 78.44, hue angle of 92.66 (greenish yellow), pH 4.62, and a vitamin C content of 12.66 mg/100 g. The treatment did not significantly affect the preference and acceptance for the pineapple juice, but the panellists scored “like” for the taste and aroma of pineapple juice added with 2.5% shark skin gelatine which was considered to be slightly sour and had the typical scent of pineapple juice.
| Item Type: | Article |
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| Keywords (Kata Kunci): | gelatine; shark skin; stability; pH; pineapple juice |
| Subjects: | T Technology > T Technology (General) |
| Divisions: | Fakultas Teknologi Pangan dan Agroindustri |
| Depositing User: | Dr. Ir. Satrijo Saloko , MP. |
| Date Deposited: | 06 Jul 2023 00:31 |
| Last Modified: | 31 Jul 2023 01:53 |
| URI: | http://eprints.unram.ac.id/id/eprint/40858 |
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