Optimization of orange and pineapple juices in carrot based jelly = Optimasi penambahan sari buah jeruk dan nanas pada jelly wortel-buah
Daftar Isi:
- Carrot has been recognized as one of potential vegetables in Indonesia. However, its aroma was less accepted by most consumers. Moreover, carrot based products are still limited in the market. This research aim was to study optimation of some fruit juices i.e. pineapple, lemon, and lime in carrot based jelly. Seven different ratios of kappa carrageenan and konjac gum, i.e. 1:1, 1:2, 1:3, 2:1, 2:3, 3:1, and 3:2, were evaluated and the best ratio of kappa carrageenan and konjac gum was chosen based on instrumental and sensory evaluation of texture. Concentration of three different fruit juices (pineapple, lemon, and lime) were optimized using Mixture Experiment program. Sensory acceptability (color, flavor, texture, taste, and overall) and syneresis were evaluated. The data showed that the best ratio of kappa carrageenan and konjac gum (2:3) is used in carrot based jelly making. The result showed that optimal formulation for carrot based jelly consist of 100% pineapple juice (13,5g pineapple juice). Overall, jelly with optimal formulation is better accepted by consumers. Combination pineapple and carrot juice based jelly had psychochemical characteristics such as gel strength (1,523 g force), yellow red color, pH 4,45, 65,03% moisture content, 0,37% ash content, 0,95% soluble dietary fibre, 59,18 ppm beta carotene, and 8,09 mg/100 g sample of vitamin C.