![]() Sugar palm fruit was blanched at a temperature of <80☌ for 5 min. Production of sugar palm fruit pulp: Sugar palm fruit was sorted and washed with water. The concentrations were set as follows: 6, 8, 10 and 12%. Data was analyzed statistically using analysis of variance (ANOVA) and Duncans New Multiple Range Test (DNMRT) at a 5% significance level. These natural colorant materials were obtained from regions around Padang city.ĭesign: This study used a experimental design of 3 factors (Asian melastome fruit, Java plum rind and Mangosteen rind) as natural colorants. Materials: The main material used in this study was sugar palm fruit ( Arenga pinnata Merr.) obtained from traditional markets and natural colorants from Asian melastome ( Melastoma malabathricum L.) fruit, Java plum ( Syzigium cumini L.) fruit rind and Mangosteen ( Garcinia mangostana L.) fruit rind. The solubility of galactomannan in the mesquite 4 nut is 15.84 g of water g ≡. Galactomannan is a hydrocolloids which can bind water, so it is often used as an agent for viscosity 2. The best solubility is at a ratio of 1:1. The ratio of mannose and galactose ranges from 1.8:1 in Ipomea muricata, up to 50:1 in Phytelephas macrocarpa 2 and 2.4:1 in Cassia grandis seeds 3. Carbohydrates in sugar palm fruit consists of galactomannan and the ratio of mannose and galactose (M/G) increases with maturity, ranging from 2:1 to 5:1. Several studies have shown that sugar palm fruit contains a substance that has the potential to be used as food ingredients. Fresh sugar palm fruit is perishable and within a period of 1 week, it will begin to smell acidic and feel slimy. As such, there is high production of sugar palm fruit but it is only processed for food and drink used on certain days, such as during Ramadan. There are sugar palm plantations spread throughout Indonesia. This is an open access article distributed under the terms of the creative commons attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Pakistan Journal of Nutrition, 16: 69-76.Ĭopyright: © 2017. Characteristics of Kolang-kaling (Sugar Palm Fruit Jam) withĪdded Natural Colorants. ![]() Kesuma Sayuti, Rina Yenrina and Tuty Anggraini, 2017. All of the jams made from natural colorants were considered Rind had a significant effect on the characteristics of sugar palm fruit jam. Conclusion: The addition of Asian melastome fruit juice, Java plum rind and Mangosteen fruit Chemical analysis of the jam with the addition of Asian melastome fruit juice, Java plum rind and Mangosteen fruit rind Results: The addition of different natural colorants had a significant effect on the characteristics of sugar Materials and Methods: This study used an experimental design with 3 natural colorants where each colorant hadĤ treatments of 6, 8, 10 or 12%. Natural colorants from Asian melastome fruit, Java plum fruit rind and Mangosteen fruit rind were added to sugar palm fruit pulp for ![]() ![]() Background: Sugar palm fruit contains galactomannan which has the potential to be used as raw material for making jam.
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