The Effect of Storage towards Physical Properties, Specifically on Syneresis, pH, and Color of Jellies

Abstract

The jelly will be made with hydrocolloids, like konjac and carrageenan. This research aims to evaluate how pH, color, and syneresis value during storage. The syneresis value was highest for the plain flavor, chocolate, and strawberry. The syneresis, pH, and color between day 1, 3, and 4 and within each flavor was significantly different (p<0.05) which caused the null hypothesis to be rejected. Especially on day 4 and the plain flavor has the highest mean value (3.31 ± 0.60). Followed by the pH value (7.06 ± 0.20) which also has a higher pH compared to others. The strawberry has the lowest pH due to the addition of fruity acid and has the lowest syneresis value from day 1 to day 4 (4.25 ± 0.10 ; 4.23 ± 0.25). On the other hand, there was hairy appearance and slimy texture on plain and strawberry followed by the chocolate flavor having a sour odor and slimy texture on day 4 of storage in 20℃. In addition, the color degrades overtime and significantly differs between each flavor.