Report

THE PHYSICAL PROPERTIES OF PLAIN, COCONUT-FLAVORED, AND BLACK GRASS JELLY-FLAVORED JELLY DURING STORAGE AT PT. XYZ

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Jelly products are susceptible to the occurrence of syneresis during storage. Different
concentrations of carrageenan or konjac powder would impact the viscosity and texture retention of
jelly at various concentrations. The significance of this topic lies in the investigation of the
storage-related physical properties of plain and flavored jelly. Consequently, the syneresis, color, and
pH were examined. Despite all the increase, decrease, and fluctuation values, both significant
differences, and no significant differences can be found in each flavor during the two days of storage.
The jelly with the highest syneresis after two days of storage was plain jelly, followed by black grass
jelly-flavored jelly, and coconut-flavored jelly, with values of 2.02 ± 0.39; 1.24 ± 0.32; 0.89 ± 0.38;
respectively. In addition, the syneresis observed on days 1 through 2 and within each flavor was
statistically significant (p

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Detail Information

Series Title

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Call Number

EP FT011

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

pH
syneresis
color analysis
Jelly
carrageenan

Specific Detail Info

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Statement of Responsibility

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