The Effect of Carrageenan Concentration on the Quality of Young Coconut Jam During Storage

Oct 13, 2025 by magicalceylontours.com 147 views

The Effect of Carrageenan Concentration on the Quality of Young Coconut Jam During Storage

Introduction

Indonesia is renowned for its abundance of coconut production, yet its processing remains relatively minimal. To increase the economic value of coconuts, diversification of coconut processing is necessary. One of the potential processed coconut products is young coconut jam sheet. This study aims to examine the effect of carrageenan concentration on the quality of young coconut jam sheet during storage.

Background

Carrageenan, a type of natural hydrocolloid, functions as a thickener and stabilizer in food. Its use in various food products has been widely recognized due to its ability to improve texture, stability, and shelf life. In the context of young coconut jam sheet, carrageenan plays a crucial role in maintaining the product's quality and texture.

Methodology

This study employed a random design with two factors: carrageenan concentration (2.5%, 3.5%, 4.5%, and 5.5%) and storage time (0 days, 2 days, 4 days, and 6 days). The parameters analyzed include water content, total acidity, vitamin C, total dissolved solids, color scores, texture scores, and organoleptic values (color, aroma, taste, and texture).

Results

The results showed that the concentration of carrageenan had a very significant effect on water content, total acidity, vitamin C, total dissolved solids, color scores, texture scores, and organoleptic colors and textures. Storage time also had a very significant effect on water content, total acidity, total dissolved solids, color scores, texture scores, and organoleptic colors, flavors, and texture. Furthermore, the interaction between carrageenan concentration and storage time showed a very significant effect on water content.

Discussion

The analysis of the results revealed several key findings:

*** Water Content: *** A higher carrageenan concentration produces lower water content in young coconut jam sheet, indicating that carrageenan is effective in binding water and producing a denser texture.

*** Total Acidity: *** Increased carrageenan concentration causes a decrease in total acidity, which is likely due to carrageenan interactions with acid components in jam.

*** Vitamin C: *** The concentration of carrageenan does not show a significant effect on the content of vitamin C.

*** Total Dissolved Solids: *** Higher carrageenan concentrations produce higher total dissolved solids, indicating that carrageenan can help increase jam thickness.

*** Color and Texture: *** Lower carrageenan concentration (2.5%) produces a better color and texture.

*** Organoleptic: *** 2.5% carrageenan concentration produces jam with color, aroma, taste, and texture that is preferred by panelists.

Conclusion

This study demonstrates that the concentration of carrageenan has a significant effect on the quality of young coconut jam sheet. A concentration of 2.5% carrageenan produces the best quality, and storage for 2 days also produces the best product quality. The results of this study can provide useful information for the coconut processing industry, especially in making young coconut jam sheet. The use of carrageenan with the right concentration can improve the quality and storage power of the product.

Recommendations

Based on the findings of this study, the following recommendations can be made:

Use a carrageenan concentration of 2.5% to produce the best quality young coconut jam sheet.
Store the product for 2 days to maintain its quality and texture.
Consider using carrageenan as a thickener and stabilizer in young coconut jam sheet production to improve its quality and shelf life.

Future Research Directions

Future research can build upon the findings of this study by exploring the following areas:

Investigating the effect of different types of carrageenan on the quality of young coconut jam sheet.
Examining the impact of storage conditions (temperature, humidity, etc.) on the quality of young coconut jam sheet.
Developing new formulations of young coconut jam sheet using carrageenan as a thickener and stabilizer.

By addressing these research gaps, the coconut processing industry can further improve the quality and shelf life of young coconut jam sheet, ultimately benefiting consumers and contributing to the growth of the industry.
Frequently Asked Questions: The Effect of Carrageenan Concentration on the Quality of Young Coconut Jam During Storage

Q: What is carrageenan and how does it affect the quality of young coconut jam?

A: Carrageenan is a type of natural hydrocolloid that functions as a thickener and stabilizer in food. It is commonly used in various food products, including young coconut jam, to improve texture, stability, and shelf life. The concentration of carrageenan can significantly affect the quality of young coconut jam, with higher concentrations producing a denser texture and lower water content.

Q: What are the parameters analyzed in this study?

A: The parameters analyzed in this study include water content, total acidity, vitamin C, total dissolved solids, color scores, texture scores, and organoleptic values (color, aroma, taste, and texture).

Q: What is the effect of carrageenan concentration on water content in young coconut jam?

A: The results of this study show that a higher carrageenan concentration produces lower water content in young coconut jam, indicating that carrageenan is effective in binding water and producing a denser texture.

Q: How does carrageenan concentration affect total acidity in young coconut jam?

A: Increased carrageenan concentration causes a decrease in total acidity, which is likely due to carrageenan interactions with acid components in jam.

Q: Does carrageenan concentration affect the content of vitamin C in young coconut jam?

A: The concentration of carrageenan does not show a significant effect on the content of vitamin C.

Q: What is the effect of carrageenan concentration on total dissolved solids in young coconut jam?

A: Higher carrageenan concentrations produce higher total dissolved solids, indicating that carrageenan can help increase jam thickness.

Q: What is the effect of carrageenan concentration on color and texture in young coconut jam?

A: Lower carrageenan concentration (2.5%) produces a better color and texture.

Q: What is the effect of carrageenan concentration on organoleptic values in young coconut jam?

A: 2.5% carrageenan concentration produces jam with color, aroma, taste, and texture that is preferred by panelists.

Q: What is the recommended concentration of carrageenan for producing the best quality young coconut jam?

A: The recommended concentration of carrageenan is 2.5%.

Q: What is the recommended storage time for maintaining the quality and texture of young coconut jam?

A: The recommended storage time is 2 days.

Q: Can carrageenan be used as a thickener and stabilizer in young coconut jam production to improve its quality and shelf life?

A: Yes, carrageenan can be used as a thickener and stabilizer in young coconut jam production to improve its quality and shelf life.

Q: What are the potential applications of this study in the coconut processing industry?

A: The results of this study can provide useful information for the coconut processing industry, especially in making young coconut jam sheet. The use of carrageenan with the right concentration can improve the quality and storage power of the product.

Q: What are the potential future research directions based on the findings of this study?

A: Future research can build upon the findings of this study by exploring the following areas:

Investigating the effect of different types of carrageenan on the quality of young coconut jam sheet.
Examining the impact of storage conditions (temperature, humidity, etc.) on the quality of young coconut jam sheet.
Developing new formulations of young coconut jam sheet using carrageenan as a thickener and stabilizer.