Matches in SemOpenAlex for { <https://semopenalex.org/work/W4366448486> ?p ?o ?g. }
Showing items 1 to 65 of
65
with 100 items per page.
- W4366448486 endingPage "83" @default.
- W4366448486 startingPage "75" @default.
- W4366448486 abstract "Considered a waste, the peel of the Ambon banana (Musa paradisiaca var. sapientum) contains an appreciable amount of pectin. Pectin can be used to produce gummy jelly products with the addition of carrageenan as a stabilizer. The manufacture of gummy jelly must consider a good proportion of pectin and carrageenan. This study aimed to extract pectin from Ambon banana peel and determine the best formulation of gummy jelly incorporated with the pectin and carrageen as a gelling agent. Pectin was extracted from Ambon banana peel and then analyzed for yield, ash content, equivalent weight, methoxyl content, galacturonic content, and degree of esterification. Gummy jelly was made with various levels of pectin (0.5%, 1%, 1.5%, 2%) and carrageenan (1%, 1.5%, 2%). The product was analyzed for water content, ash content, reducing sugar content, sensory quality test, and hedonic test. The characteristics of pectin, i.e., moisture content, ash content, galacturonic acid content, methoxyl content, and the degree of esterification, were compared to IPPA (International Pectin Producer Association) standard. Meanwhile, the gummy jelly samples were confirmed to comply with the requirements of SNI Soft Candy 3547-2-2008 for water content, ash content, and reduced sugar content. In addition, we found that a higher concentration of pectin in the formulation led to a lower chewiness, decreasing the panelist’s preference. Considering the chemical and sensory properties of the candy, the most desirable formulation was achieved at the ratio of pectin and carrageenan 1.5%:2%. Pectin from banana peels can be used as an ingredient in gummy jelly. This work suggested further studies on the candy's textural properties, such as gumminess and chewiness." @default.
- W4366448486 created "2023-04-22" @default.
- W4366448486 creator A5024904749 @default.
- W4366448486 creator A5037569826 @default.
- W4366448486 creator A5043859514 @default.
- W4366448486 creator A5087172690 @default.
- W4366448486 date "2023-04-18" @default.
- W4366448486 modified "2023-10-01" @default.
- W4366448486 title "PECTIN EXTRACTION FROM AMBON BANANA (Musa paradisiaca var. sapientum) PEEL AND ITS APPLICATION FOR GUMMY JELLY" @default.
- W4366448486 doi "https://doi.org/10.30997/ijar.v4i1.243" @default.
- W4366448486 hasPublicationYear "2023" @default.
- W4366448486 type Work @default.
- W4366448486 citedByCount "0" @default.
- W4366448486 crossrefType "journal-article" @default.
- W4366448486 hasAuthorship W4366448486A5024904749 @default.
- W4366448486 hasAuthorship W4366448486A5037569826 @default.
- W4366448486 hasAuthorship W4366448486A5043859514 @default.
- W4366448486 hasAuthorship W4366448486A5087172690 @default.
- W4366448486 hasBestOaLocation W43664484861 @default.
- W4366448486 hasConcept C127413603 @default.
- W4366448486 hasConcept C185592680 @default.
- W4366448486 hasConcept C187320778 @default.
- W4366448486 hasConcept C24939127 @default.
- W4366448486 hasConcept C2775976191 @default.
- W4366448486 hasConcept C2777108408 @default.
- W4366448486 hasConcept C2777340834 @default.
- W4366448486 hasConcept C2778989076 @default.
- W4366448486 hasConcept C2780477921 @default.
- W4366448486 hasConcept C2780589914 @default.
- W4366448486 hasConcept C2780756937 @default.
- W4366448486 hasConcept C2781227287 @default.
- W4366448486 hasConcept C31903555 @default.
- W4366448486 hasConceptScore W4366448486C127413603 @default.
- W4366448486 hasConceptScore W4366448486C185592680 @default.
- W4366448486 hasConceptScore W4366448486C187320778 @default.
- W4366448486 hasConceptScore W4366448486C24939127 @default.
- W4366448486 hasConceptScore W4366448486C2775976191 @default.
- W4366448486 hasConceptScore W4366448486C2777108408 @default.
- W4366448486 hasConceptScore W4366448486C2777340834 @default.
- W4366448486 hasConceptScore W4366448486C2778989076 @default.
- W4366448486 hasConceptScore W4366448486C2780477921 @default.
- W4366448486 hasConceptScore W4366448486C2780589914 @default.
- W4366448486 hasConceptScore W4366448486C2780756937 @default.
- W4366448486 hasConceptScore W4366448486C2781227287 @default.
- W4366448486 hasConceptScore W4366448486C31903555 @default.
- W4366448486 hasIssue "1" @default.
- W4366448486 hasLocation W43664484861 @default.
- W4366448486 hasOpenAccess W4366448486 @default.
- W4366448486 hasPrimaryLocation W43664484861 @default.
- W4366448486 hasRelatedWork W1923821442 @default.
- W4366448486 hasRelatedWork W1985921536 @default.
- W4366448486 hasRelatedWork W2072492296 @default.
- W4366448486 hasRelatedWork W2252670560 @default.
- W4366448486 hasRelatedWork W2354337047 @default.
- W4366448486 hasRelatedWork W2894035601 @default.
- W4366448486 hasRelatedWork W2911160815 @default.
- W4366448486 hasRelatedWork W4283258282 @default.
- W4366448486 hasRelatedWork W4311781573 @default.
- W4366448486 hasRelatedWork W784891762 @default.
- W4366448486 hasVolume "4" @default.
- W4366448486 isParatext "false" @default.
- W4366448486 isRetracted "false" @default.
- W4366448486 workType "article" @default.