pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan

Authors

  • Ajeng Zahra Kinanti Universitas Muhadi Setiabudi
  • Nurwati Universitas Muhadi Setiabudi
  • Muhamad Hasdar Universitas Muhadi Setiabudi

DOI:

https://doi.org/10.32585/jfap.v3i2.4315

Abstract

This study aims to evaluate the effect of adding carrageenan to the pH value and sugar content of honey pineapple jam. Honey pineapple (Ananas comosus L. Merr) was used as the main ingredient with the addition of carrageenan at concentrations of 0%, 0.2%, 0.6%, and 1%. The method used is a completely randomized design (CRD) with one factor and three replications. The results showed that the addition of carrageenan significantly (P<0.05) affected the sugar content in pineapple jam. The higher the carrageenan concentration, the lower the sugar content in pineapple jam. However, the addition of carrageenan had no significant effect (P>0.05) on the pH of pineapple jam. Carrageenan acts as a thickener and water binder in jam but does not substantially change the level of acidity (pH).

Keywords: carrageenan, sugar content, honey pineapple jam, and pH

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Published

2023-10-12

How to Cite

Kinanti, A. Z., Nurwati, & Hasdar, M. (2023). pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan. Journal of Food and Agricultural Product, 3(2), 61–68. https://doi.org/10.32585/jfap.v3i2.4315

Issue

Vol. 3 No. 2 (2023): JFAP

Section

Artikel

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Copyright (c) 2023 Journal of Food and Agricultural Product

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