Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent

¹ Department of Agricultural Technology, Faculty of Agriculture, University of Bosowa, Makassar City 90231, Indonesia
² Department of Agribusiness, Faculty of Agriculture, University of Bosowa, Makassar City 90231, Indonesia

^* Corresponding author: andi.abriana@universitasbosowa.ac.id

Abstract

Tamarillo (Solanum betaceum) is a fruit with good nutritional content for health, despite this, its processing as a functional food product such as jam as a practical form of diversification products, is still lacking. On the other hand, carrageenan is a thickening agent that is often used in the food industry besides pectin. The aims of this study were to examine (1) the effect of Tamarillo and carrageenan ratios on the Tamarillo jam and (2) the chemical and sensory characteristics of the Tamarillo jam. Four ratios of the Tamarillo and carrageenan were tested e.g. 100%:0%; 97.5%:2.5%; 95%:5%; and 92.5%:7.5%. Method used was a Completely Randomized Design. Observed data were analyzed using analysis of variance and Least Significant Difference test. Results of the recent study show that the use of different ratios of the Tamarillo and carrageenan affected the chemical and sensory characteristics of Tamarillo jam such as total sugar content, pH, color, aroma, taste, and spread ability. The best ratio for Tamarillo jam was 97.5% Tamarillo: 2.5% carrageenan which resulted in sugar content of 19.81% and pH of 4.04%, sensory parameters for color of 4.19, aroma of 3.40, flavor of 3.52, and spread ability of 3.65.