Effect of Kappa-Carrageenan Concentration on Physical Properties of Carrot Pineapple Velva

¹ Food Technology Study Program, Faculty of Agricultural Technology, Widya Mandala Surabaya Catholic University
² Master Program of Nutrition, Chung Shan Medical University, Taichung, Taiwan

^* Corresponding author: rulianto@ukwms.ac.id

Abstract

Velva is a frozen food product similar to ice cream, but velva has lower fat content. Velva contains high crude fiber and vitamin contents that come from fruits and vegetables. Pineapples and carrots were chosen as the main ingredients to produce velva. Yellow color from pineapple was found to be less attractive, so that the addition of orange color from carrots 77 make it more attractive. A stabilizer is needed to produce velva with appropriate characteristics such as smooth texture and hard-melted. The stabilizers used in this study was kappa-carrageenan. The research aimed to examine the effect of the various kappa-carrageenan concentration on the physicochemical properties (first drip, flow rate, color, and pH) of the carrot-pineapple velva. Based on the results of the study, it was found that by using kappa-carrageenan with a concentration of 0.25%, 0.50%, 0.75% and 1% (w/w) produced the first drip at 132.67 - 420.83 seconds with flow rate 1.41-0.55 cm/seconds, color with parameters lightness 47.45-47.50, redness +9.97 - +10.52, yellowness +17.50 - +18.33, chroma 20.79-21.57, and °hue 58.39 – 60.73, and pH 4.53-4.59. An increase in the concentration of kappa-carrageenan produces a thicker velva, so it is necessary to examine its organoleptic properties further.