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Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack

Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya

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Title Development of Jam Product from Peel and Flesh of Dragon Fruit as High Antioxidant Snack
 
Creator Nisa, Tessa Chairun
Marjan, Avliya Quratul
Nasrullah, Nanang
 
Subject antioxidant, flavonoid, jam, red dragon fruit
 
Description This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were  F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).
 
Publisher Universitas Islam Negeri Walisongo Semarang
 
Contributor —
 
Date 2018-05-15
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
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Format application/pdf
 
Identifier https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/2603
10.21580/ns.2018.2.1.2603
 
Source Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya; Vol 2, No 1 (2018); 42-55
2541-5921
2528-3170
 
Language eng
 
Relation https://journal.walisongo.ac.id/index.php/Nutri-Sains/article/view/2603/pdf
 
Rights Copyright (c) 2018 Nutri-Sains: Jurnal Gizi, Pangan dan Aplikasinya
http://creativecommons.org/licenses/by/4.0