Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition
Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternat...
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| Format: | Article |
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Universitas Trunojoyo Madura
2025-03-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/27417 |
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| author | Nur Rahman Wan Ezie Adila Lukman Hakim Safian Sukes Lindaningsih Septi Ana Purnamasari Risma Nurul Azizah Agus Suyanto Wikanastri Hersoelistyorini Nurhidajah Nurhidajah Yunan Kholifatuddin Sya'di Diode Yonata |
| author_facet | Nur Rahman Wan Ezie Adila Lukman Hakim Safian Sukes Lindaningsih Septi Ana Purnamasari Risma Nurul Azizah Agus Suyanto Wikanastri Hersoelistyorini Nurhidajah Nurhidajah Yunan Kholifatuddin Sya'di Diode Yonata |
| author_sort | Nur Rahman |
| collection | DOAJ |
| description | Food processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam. |
| format | Article |
| id | doaj-art-e1f7051e121d4d06851b7737bb7b3625 |
| institution | OA Journals |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-e1f7051e121d4d06851b7737bb7b36252025-08-20T01:52:38ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-03-0119248149010.21107/agrointek.v19i2.274179730Physical, chemical, and sensory characteristics of pumpkin jam with porang flour additionNur Rahman0Wan Ezie Adila1Lukman Hakim Safian2Sukes Lindaningsih3Septi Ana Purnamasari4Risma Nurul Azizah5Agus Suyanto6Wikanastri Hersoelistyorini7Nurhidajah Nurhidajah8Yunan Kholifatuddin Sya'di9Diode Yonata10Program Studi Teknologi Pangan Universitas Muhammadiyah SemarangBachelor in Food Service and Technology, Management and Science University, MalaysiaBachelor in Food Service and Technology, Management and Science University, MalaysiaProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangProgram Studi Teknologi Pangan Universitas Muhammadiyah SemarangFood processing is a way to extend the shelf life of products. In Indonesia, pumpkin and porang orange tubers are abundantly available and underutilised, but they have the potential to be developed into a local food-based product. Diversifying processed pumpkin into jam is a functional food alternative with high nutritional value. Porang flour is a thickener in foods and beverages that can stabilise the gel structure. This study aimed to determine pumpkin jam's physical, chemical, and sensory characteristics after adding porang flour. The stages of making pumpkin jam begin with making pumpkin puree, first cooking, mixing, second cooking and checking pH, then analysing physical characteristics (total soluble solids, spreadability, viscosity, and colour), chemical analysis including water content, antioxidant activity, total phenols, vitamin E, crude fibre and sensory properties. Variations of porang flour addition to pumpkin jam were (0; 0.5; 1; 1.5; and 2%). The results showed that adding porang flour influenced the physical characteristics, antioxidant activity, total phenols, vitamin C, and crude fibre of pumpkin jam but had no effect on water content and vitamin E. Adding porang flour up to 2% gave a good taste of pumpkin jam.https://journal.trunojoyo.ac.id/agrointek/article/view/27417betacarotenepumpkinporang flourspreadabilityvitamin cvitamin e |
| spellingShingle | Nur Rahman Wan Ezie Adila Lukman Hakim Safian Sukes Lindaningsih Septi Ana Purnamasari Risma Nurul Azizah Agus Suyanto Wikanastri Hersoelistyorini Nurhidajah Nurhidajah Yunan Kholifatuddin Sya'di Diode Yonata Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition Agrointek betacarotene pumpkin porang flour spreadability vitamin c vitamin e |
| title | Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition |
| title_full | Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition |
| title_fullStr | Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition |
| title_full_unstemmed | Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition |
| title_short | Physical, chemical, and sensory characteristics of pumpkin jam with porang flour addition |
| title_sort | physical chemical and sensory characteristics of pumpkin jam with porang flour addition |
| topic | betacarotene pumpkin porang flour spreadability vitamin c vitamin e |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/27417 |
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