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All Journal The Journal of Experimental Life Sciences (JELS) Jurnal Teknosains Pangan Caraka Tani: Journal of Sustainable Agriculture Jurnal Teknologi Hasil Pertanian Journal of Applied Agricultural Science and Technology
Godras Jati Manuhara
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology Neuroscience Other

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Journal : Journal of Applied Agricultural Science and Technology

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Sucrose Osmotic Treatment Effect on Moisture, Antioxidant, Texture, and Sensory Properties of Ginger Extract-Imersed Coconut Chips Kawiji, Kawiji; Siahaan, Adrian Hotma James; Manuhara, Godras Jati; Atmaka, Windi
Journal of Applied Agricultural Science and Technology Vol. 8 No. 2 (2024): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55043/jaast.v8i2.246

Abstract

In this study, ginger extract was used to impart a distinctive, popular flavor and functional properties (antioxidants) to coconut chips. Sucrose was added to the extract as an osmotic agent to facilitate the migration of antioxidant and flavor compounds from the ginger extract into the fresh coconut flesh during immersion. This study aimed to determine the effects of immersion in ginger extract with the addition of various concentrations of sucrose on the antioxidant, moisture, texture, and sensory characteristics of green coconut chips. The antioxidant activity was analyzed by 2,2-diphenyl-1-picrylhydrazyl scavenging assay. Instrumental texture analysis included Fmax, hardness, and deformation parameters. The results showed that higher concentrations of sucrose added to the ginger extract resulted in increasing antioxidant activity, Fmax, hardness, and panelist preference for color, taste, and overall, and decreasing moisture and deformation. Based on the antioxidant activity parameter, adding sucrose to ginger extract enhanced the effectiveness of immersion, thereby reducing the immersion duration to achieve greater antioxidant activity.
Co-Authors Aziza, Thira Bambang Sigit Amanto Choiroel Anam Dewi Ayuningtyas Dian Rachmawanti Affandi Dian Rachmawanti Affandi, Dian Rachmawanti Dimas Rahadian Aji Muhammad, Dimas Rahadian Aji Fajarwati, Nur Hajriyani Fibri, Dwi Larasatie Nur Heny Ratri E Kawiji Kawiji Kawiji Kawiji Muh Ifan Fakhrudin, Muh Ifan Nur Her Riyadi Parnanto Puspitasari, Aprilia Bertha R. Baskara Katri Anandito Ratri Rosdiana Putri Rohula Utami Siahaan, Adrian Hotma James Siswanti Siswanti Tyas Pratiwi Windi Atmaka, Windi