EFFECT OF CONCENTRATION CARRAGEENAN FRUIT MEAT

RATIO: WATER PHYSICOCHEMICAL PROPERTIES VEGETABLE

LEATHER CARROT (Daucus carota L.)

Muhamad Amar Nadhif

145100601111004
Bioprocess Technology

First Supervisor: Joseph Lawrence, STP. M.App.Life.Sc.Ph,D

Second Supervisor: Yusuf Wibisono , STP., M.Sc., Ph.D
Examiner : Dr. Ir. Sandra Malin Sutan,MP
OUTLINE

PRELIMINARY

LITERATURE REVIEW

METHODOLOGY OF
RESEARCH
Atau
Experimental Method
 Background

What is vegetable
Leather

Vegetable Leather is a kind of food that

made from meat and vegetable which
pounded until the form changed into
porridge-like, and then drained by the
sunlight or simply with tools.
Background

Why is vegetable
leather?
 What are the problems we
usually encounter when we Background
make the vegetable leather?
 Background

1. To what extent the influence of combination between

temperature and carrageenan affects the physicochemical
characteristics (strong pull, percent elongation, content water,
content ash, activity water) on a sheet of carrot’s vegetable
leather?
2. How is the best combination between temperature and
carrageenan made on the manufacturing process of carrot’s
vegetable leather towards physicochemical characteristics?
 Background

1. Knowing influence combination between temperature

and carrageenan to physicochemical characteristics
(strong Pull, percent elongation, content water, content
ash, activity water) on a sheet of carrot’s vegetable
leather.
2. Knowing the best combination that can possibly be
made between temperature and carrageenan to
physicochemical characteristics on the manufacturing
process of carrot’s vegetable leather.
Background
 Literature review

According to cahyono (2002) Carrot is a

"vegetable colored orange, shaped long, and
rich with vitamin A ". Part that could be
eaten from carrot is its tuber or roots.

Cahyono (2002) differs carrot into three type varieties, that is:
• Type Imperator is type carrot that have tuber root sized long with end taper and
taste less sweet
• Type Chantenay is carrot that have tuber root shaped round long and taste sweet,
• Type Nantes is carrot result combination from type carrot imperator and
chantenay,
Literature review

In system vegetation (taxonomy), carrot

classified as following (Tjitrosoepomo, 2010):
Devisio : Spermatophyta
Sub devisio : angiosperms
Class : Dicotyledon
The Order : Umbelliferales
Family: Umbelliferae
genus: Daucus
Species: Daucus carota L,
Table 2.1 contents nutrient Carrot per 100 grams ingredients Literature review

Substance nutrient amount

Water 88.29 g
Energy 44 kcal
Fat 0.24 g
Carbohydrate 9.58 g
Fiber 2.8 g
Potassium 320 mg
Phosphor 35 mg
sodium 69 mg
Calcium 33 mg
Magnesium 12 mg
Vitamin C 5.9 mg
vitamin A 16 706 IU
vitamin B6 0,138 mg
niacin 0.983 mg
Acid folate 19 mg
Source: USDA National Nutrient Database for standart Reference (2007)
Literature review

• Vegetable Leather is a snack-like food which made

from vegetables, shaped like a thin sheet, it has typical
flavors based upon the initial vegetable that is used to
made it, and it is one of vegetable drained products
besides sweetmeat. (Safitri, 2012).

• Generally, vegetable leather’s characteristics are its

thickness varies between 2-3 mm, contain 10-25%
percent of water, which also has particular flavor and
color.
 Literature review
Table 2.2 requirement Quality
sweetmeat Dry
commentary Requirements
circumstances (appearance, smell, flavor Normal, no mildew
and mushroom)
Water content Max. 25% (w / w)
The amount of sugar (sucrose Calculated) Min. 40%
Artificial sweeteners There is no
Pigment No allowed
Foreign objects (leaves, stems, etc.) There is no
Preservatives (Calculated SO2) Max 50 mg / kg
Metal contamination:
- Copper (Cu) Max, 50 mg / kg
- Lead (Pb) Max, 2.5 mg / kg
- Zinc (Zn) Max, 40 mg / kg
- Tin (Sn) Max, 150 mg / kg
Arsen Max. 1.0 mg / kg
Examination Microbiology
- group form coli No there is
Literature review

• carrageenan is additives food naturally that often be used

in various kind industry, especially industry food and
cosmetics (Oviantari and Parwata2007).
• carrageenan late in water but no truly late in solvent other
and generally need process heating between 50C to 80C
for making truly late (Cahyadi 2008).
• carrageenan is polysaccharides that extracted from grass
sea red, usually Chondrus crispus, Eucheuma cottonii,
and Eucheuma spinosum,
 Literature review

There is three type carrageenan by

level sulfates;
1. kappa-carrageenan
2. iota-carrageenan
3. lambda-carrageenan

characteristics Kappa iota lambda

Hot water Late> 600C Late> 600C Late
Cold water Late in Na Late in NA+ Late in salt
Heat milk Late Late Late
Cold milk Thick Thick More viscous
Sugar solution Late Summer difficult After Late Summer
Saline solution Not dissolved Not dissolved Late Summer
Solution organic No Late Not dissolved No Late
 Literature review

• sucrose or sugar here functionalized

as sweetener ingredients,
• increase sugar with concentration
high could absorb and binding water
so that microbe no free use water for

Component amount grow and flourish on product

Calories (kcal) 364

Carbohydrates (g) 94

Calcium (mg) 5

Phosphorus (mg) 1

Iron (mg) 0.1

 Literature review

demolition

Cutting

washing

sorting
 Literature review

packaging

Drying

concoction

mixing water with carrot

Methodology

TIME

March 2018 May 2018

PLACE
 Methodology

material

sucrose
(Queen
Supermarket)
Village Ngabab, districts
Junrejo , Kota Batu

carrageenan Kappa
(CV. Prosperous
Chemistry)
 Methodology
Tool

glass beaker Glass Oven weigher analytic

measuring

Stove electricity Spatula blender thermometer

brass aluminum foil

 Methodology

Method Research

From Table in side obtainable treatment as following:

Concentration
Proportion Fruit: carrageenan (K) P1K1: Carrots: water 1: 1 increase carrageenan 2.5% from total puree fruit
Water (P) P1K2: Carrots: water 3: 1 increase carrageenan 3.5% from total puree fruit
K1 K2 K3 P1K3: Carrots: water 5: 2 increase carrageenan 4.5% from total puree fruit
P2K1: Carrots: water 1: 1 increase carrageenan 2.5% from total puree fruit
P2K2: Carrots: water 3: 1 increase carrageenan 3.5% from total puree fruit
P1 P1K1 P1K2 P1K3 P2K3: Carrots: water 5: 2 increase carrageenan 4.5% from total puree fruit
P3K1: Carrots: water 1: 1 increase carrageenan 2.5% from total puree fruit
P2 P2K1 P2K2 P2K3 P3K2: Carrots: water 3: 1 increase carrageenan 3.5% from total puree fruit
P3K3: Carrots: water 5: 2 increase carrageenan 4.5% from total puree fruit
P3 P3K1 P3K2 P3K3

Factor I Concentration carrageenan Factor II Proportion meat fruit: water

1. 2.5% from puree fruit w / w (K1) 1. 1: 1 (P1)

2. 3.5% from puree fruit w / w (K2) 2. 3: 1 (P2)
3. 4.5% from puree fruit w / w (K3) 3. 5: 2 (P3)
 Methodology

Physicochemical Analysis

Observation that do on research leather carrot cover as following,

• Observation Physical
a) Percent Elongation with Brazilian Test (Bourne, 1992)
b) Strong Pull with Brazilian Test (Bourne, 1992)
• Observation Chemistry
a) Water content ( Sudarmadji , et al.,., 1997)
b) Activity water (Sudarmadji , et al.,., 1997)
c) Abu levels (Sudarmadji , et al.,., 1997)
Methodology

Analysis Data
Methodology

Diagram flow manufacture puree Carrot

Methodology

Diagram flow manufacture leather Carrot

THANK YOU