The effect of different concentrations of carboxy methyl cellulose addition on
chemical and organoleptic characteristics of red guava (Psidium guajava) jam
sheet
{"title":"The effect of different concentrations of carboxy methyl cellulose addition on\nchemical and organoleptic characteristics of red guava (Psidium guajava) jam\nsheet","authors":"Y. Pramono, H. Rizqiati, E. Luthfiyanti","doi":"10.26656/fr.2017.8(2).193","DOIUrl":null,"url":null,"abstract":"The purpose of this study was to determine the effect of different carboxy methyl cellulose\n(CMC) concentrations on the chemical and sensory characteristics of jam sheet products\n(pH value, moisture content, water activity, total dissolved solids and preference test), and\nto determine the best CMC concentration as food additives for jam sheet products. This\nstudy used a completely randomized design (CRD) with five treatments and 4 replications.\nThe treatment applied was the addition of different concentrations of CMC i.e., P0: CMC\n0%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results\nshowed that there was a significant effect of increasing the concentration of CMC on the\npH value, water content, water activity, total dissolved solids and the red guava jam\npreference test.","PeriodicalId":12410,"journal":{"name":"Food Research","volume":"19 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-04-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.26656/fr.2017.8(2).193","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
引用次数: 0
Abstract
The purpose of this study was to determine the effect of different carboxy methyl cellulose
(CMC) concentrations on the chemical and sensory characteristics of jam sheet products
(pH value, moisture content, water activity, total dissolved solids and preference test), and
to determine the best CMC concentration as food additives for jam sheet products. This
study used a completely randomized design (CRD) with five treatments and 4 replications.
The treatment applied was the addition of different concentrations of CMC i.e., P0: CMC
0%, P1: CMC 0.25%, P2: CMC 0.5%, P3: CMC 0.75%, and P4: CMC 1.0%. The results
showed that there was a significant effect of increasing the concentration of CMC on the
pH value, water content, water activity, total dissolved solids and the red guava jam
preference test.
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