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THESIS REPORT. DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS By Cynthia Pukarta 11505018. BACHELOR’S DEGREE in. FOOD TECHNOLOGY FACULTY OF LIFE SCIENCES AND TECHNOLOGY. SWISS GERMAN UNIVERSITY The Prominence Tower Jalan Jalur Sutera Barat No. 15, Alam Sutera Tangerang, Banten 15143 - Indonesia. July 2019 Revision after the Thesis Defense on 19th of July 2019.

Page 2 of 89. DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. STATEMENT BY THE AUTHOR I hereby declare that this submission is my own work and to the best of my knowledge, it contains no material previously published or written by another person, nor material which to a substantial extent has been accepted for the award of any other degree or diploma at any educational institution, except where due acknowledgement is made in the thesis.. Cynthia Pukarta _____________________________________________ Student. Date. Approved by:. Tabligh Permana, S.Si., M. Si. _____________________________________________ Thesis Advisor Date. Indri Indrawan, S. TP., M. Si. _____________________________________________ Thesis Co-Advisor. Date. Dr. Dipl.-Ing. Samuel P. Kusumocahyo _____________________________________________ Dean. Date. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 3 of 89. ABSTRACT. DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. By Cynthia Pukarta Tabligh Permana, S.Si., M. Si., Advisor Indri Indrawan, S. TP., M. Si., Co-Advisor. SWISS GERMAN UNIVERSITY. Fruit jam is one of the most common bread companion for breakfast, and pineapple (Ananas comosus) jam is one of the common fruit jam found. To add convenience on applying fruit jam, innovation of fruit jam sheet was done. With lack of researches done especially on pineapple (Ananas comosus) fruit jam sheet, this research will explore in finding the best concentration of hydrocolloid between pectin, gelatin, carrageenan, and agar with the concentration of 2%, 3.5%, 5%, and 7%, and finding the best type of hydrocolloid with its concentration combination through sensory test. Stability test was also done towards quantitative parameters (moisture content and texture in terms of firmness), and also microbial activity. Moisture content was analyzed using oven drying method while texture analyzed using compression method. Microbial activity were tested using total plate count method. The result showed that using gelatin 3.5% and agar 3.5% and was the best concentration, while pectin and carrageenan would not form sheet. Using gelatin 3.5% and agar 3.5% also did not have significant liking difference, thus both were accepted equally with scoring above 5. For stability test, with storage of 4°C for four weeks, no difference in moisture content increasing rate nor texture firmness decreasing rate. While microbial stability test up until the fourth week showed no growth, which needs to be studied longer.. Keywords: Fruit Jam Sheet, Pineapple, Pectin, Agar, Carrageenan, Gelatin, Sensory, Moisture Content, Texture Analysis, Microbial Activity. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 4 of 89. © Copyright 2019 by Cynthia Pukarta All rights reserved. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 5 of 89. DEDICATION I dedicate this work for a better future of innovation of life and in the sake of humanity.. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 6 of 89. ACKNOWLEDGEMENTS I would like to thank God for His kindness and guidance throughout my thesis progress. His greatness has been the power source for me to strive forward. To my family, especially my mom who has been supporting me physically, mentally, and spiritually.. I would like to express my gratitude towards my Advisor, Mr. Tabligh Permana, S.Si., M. Si. and Mr. Indri Indrawan, S. TP., M. Si. from Trilogi University Jakarta as my Co-Advisor for their guidance and support towards my thesis. To the laboratory assistants, for helping the students during lab work. Also to other professors that have been giving guidance to see things in different perspectives.. Lastly, I would like to thank Adrian I., Adel, Callista, Cheryl, Evelyn, Nattashya, Adrian S., Gabriella, Rizka, Georgio, Michelle, my classmates and friends that have been helping and supporting me.. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 7 of 89. TABLE OF CONTENTS Page. STATEMENT BY THE AUTHOR ............................................................................... 2 ABSTRACT ................................................................................................................... 3 DEDICATION ............................................................................................................... 5 ACKNOWLEDGEMENTS ........................................................................................... 6 TABLE OF CONTENTS ............................................................................................... 7 LIST OF FIGURES ..................................................................................................... 11 LIST OF TABLES ....................................................................................................... 12 CHAPTER 1 - INTRODUCTION .............................................................................. 13 1.1.. Research Background .................................................................................... 13. 1.2.. Research Problems ........................................................................................ 14. 1.3.. Research Objectives ...................................................................................... 15. 1.4.. Significance of Study .................................................................................... 15. 1.5.. Research Questions ....................................................................................... 15. 1.6.. Research Scope ............................................................................................. 16. 1.7.. Research Hypothesis ..................................................................................... 16. CHAPTER 2 - LITERATURE REVIEW ................................................................... 17 2.1.. Fruit Jam Sheet .............................................................................................. 17. 2.2.. Fruit Jam Ingredients ..................................................................................... 19. 2.2.1.. Pineapple (Ananas comosus) ................................................................. 19. 2.2.2.. Sugar ...................................................................................................... 21. 2.3.. Hydrocolloids ................................................................................................ 21. 2.3.1.. Pectin...................................................................................................... 22. 2.3.2.. Agar........................................................................................................ 23. 2.3.3.. Carrageenan ........................................................................................... 24 Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. 2.3.4. 2.4.. Page 8 of 89. Gelatin .................................................................................................... 25. Analytical Methods ....................................................................................... 26. 2.4.1.. Moisture Content Analysis using Oven-Drying Method ....................... 26. 2.4.2.. Total Soluble Solid Analysis using Refractometer ................................ 26. 2.4.3.. Acidity Analysis using pH meter ........................................................... 27. 2.4.4.. Sensory Test using Ranking Test and Hedonic Scaling Test ................ 27. 2.4.5.. Surface Analysis using Stereo-Microscope ........................................... 28. 2.4.6.. Texture Firmness Analysis using Compression Method ....................... 29. 2.4.7.. Microbial Activity Analysis using Total Plate Count Method .............. 29. CHAPTER 3 - METHODOLOGY ............................................................................. 31 3.1.. Time and Venue ............................................................................................ 31. 3.2.. Materials and Equipment .............................................................................. 31. 3.1.1.. Materials ................................................................................................ 31. 3.1.2.. Equipment .............................................................................................. 32. 3.3.. Research Design ............................................................................................ 32. 3.2.1.. Production of Jam .................................................................................. 34. 3.2.2.. Production of Jam Sheet ........................................................................ 34. 3.2.3.. Preliminary Sensory Analysis ................................................................ 35. 3.2.4.. Sensory Ranking Test ............................................................................ 35. 3.2.5.. Sensory Hedonic Scaling Test For Characteristic Comparison Between. Hydrocolloid Types Used in Pineapple (Ananas comosus) Jam Sheet ................ 35 3.2.6.. Moisture Content Analysis .................................................................... 36. 3.2.7.. Texture Analysis .................................................................................... 36. 3.2.8.. Product Surface Visual Analysis ........................................................... 37. 3.2.9.. Microbial Activity Analysis ................................................................... 37. CHAPTER 4 - RESULTS AND DISCUSSIONS ...................................................... 38 4.1.. Preliminary Analysis ..................................................................................... 38. Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 9 of 89. 4.1.1.. Pineapple (Ananas comosus) Fruit Jam ................................................. 38. 4.1.2.. Pineapple (Ananas comosus) Fruit Jam Sheet ....................................... 38. 4.2.. Sensory Analysis ........................................................................................... 42. 4.2.1.. Ranking Test Sensory Analysis ............................................................. 42. 4.2.2.. Pineapple (Ananas comosus) Characteristic Comparison between. Different Hydrocolloids Type Used through Hedonic Scaling Test .................... 44 4.3.. Stability Analysis .......................................................................................... 47. 4.4.. Product Surface Visual Analysis ................................................................... 51. CHAPTER 5 - CONCLUSIONS AND RECOMMENDATIONS ............................ 53 5.1.. Conclusion..................................................................................................... 53. 5.2.. Recommendations ......................................................................................... 53. REFERENCES ............................................................................................................ 55 APPENDICES ............................................................................................................. 59 Appendix 1 Ranking Test Sensory Questionnaire Form Sheet ................................ 59 Appendix 2 Hedonic Scaling Test Sensory Questionnaire ...................................... 60 Appendix 3 Added Agar Product Ranking Test Rank Data..................................... 61 Appendix 4 Friedman Analysis of Added Agar Product Ranking Test Result ........ 62 Appendix 5 Wilcoxon Analysis of Added Agar Product Ranking Test Result ....... 63 Appendix 6 Added Gelatin Product Ranking Test Rank Data ................................. 66 Appendix 7 Friedman Analysis of Added Gelatin Product Ranking Test Result .... 67 Appendix 8 Wilcoxon Analysis of Added Gelatin Product Ranking Test Result ... 68 Appendix 9 Product Hedonic Scaling Test Data ...................................................... 71 Appendix 10 Product Hedonic Scaling Test Wilcoxon Analysis for Texture Attribute ................................................................................................................... 72 Appendix 11 Product Hedonic Scaling Test Wilcoxon Analysis for Taste Attribute .................................................................................................................................. 73 Appendix 12 Product Hedonic Scaling Test Wilcoxon Analysis for Overall Attribute ................................................................................................................... 74 Cynthia Pukarta.

DEVELOPMENT OF FRUIT JAM SHEET FROM PINEAPPLE (Ananas comosus) USING HYDROCOLLOIDS. Page 10 of 89. Appendix 13 Moisture Content Data and Analysis .................................................. 75 Appendix 14 Texture Analysis Data and Analysis .................................................. 79 Appendix 15 Texture Firmness Quantitative Analysis of Pineapple (Ananas comosus) Jam Sheet Using Agar and Gelatin with Different Concentrations ......... 82 Appendix 16 Statistical Analysis of Texture Firmness of Pineapple (Ananas comosus) Jam Sheet using Agar and Gelatin with Different Concentration ............ 83 Appendix 17 Water Vapor Transmission Rate (WVTR) of the Packaging of Polypropylene (PP) towards the product .................................................................. 88. Cynthia Pukarta.