Pengaruh Konsentrasi Natrium Alginat dan Kalsium Klorida terhadap Produk Restrukturisasi Buah Stroberi (Fragaria vesca L.) = The Effect of Natrium Alginate and Calcium Chloride Concentration on Restructurised Strawberry (Fragaria vesca L.) Product

Abstract

The aims of the study are to determine the effect of sodium alginate and calcium chloride (CaCl2) concentration to restructurised product of strawberry fruit content and the best formulation in terms by adding various concentrations of sodium alginate and CaCl2 based on the levels of anthocyanin, antioxidant activity, moisture content, fiber content, pH, and organoleptic tests. Data were analyzed by 3×3 Factorial Design and Randomized Completely Block Design (RCBD) with 3 replications. The result showed that the higher concentration of sodium alginate will reduce levels of anthocyanins, antioxidant activity, moisturecontent, and increase the fibrecontent and pH. Meanwhile, the higher concentration of CaCl2 will reduce levels of anthocyanins, antioxidant activity, moisture content, and pH. Concentrations of sodium alginate: CaCl2 based onthe best levels of anthocyanin and antioxidant activity is 2%:0.5% as 93.21 ± 6.03 mg/100 g dry weight and 42.56 ± 5.93%, respectively. The water content of sodium alginate:calcium chloride (4%:1% w/w) was 70.84 ± 0.72%. The fiber content of sodium alginate:calcium chloride (4%:0.75% w/w) was 1.35 ± 0.093%. The pH of sodium alginate:calcium chloride (2%:1% w/w) was 3.50 ± 0.17. And the concentrations of sodium alginate:CaCl2 based in the best levels of organoleptic tests is 2%:0,75%.