Faridah, Anni and Holinesti, Rahmi and Azhar, Minda and Cahyani, Nadilla and Syukri, Daimon (2020) Short Communication The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus). Pakistan Journal of Nutrition, 19 (4). pp. 212-216. ISSN 1680-5194
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Abstract
Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruitʼs peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumerʼs acceptable functional food.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Divisions: | Fakultas Pariwisata dan Perhotelan > Pendidikan Kesejahteraan Keluarga - S1 |
| Depositing User: | Mrs. Wiwi Sartika |
| Date Deposited: | 01 Mar 2021 07:27 |
| Last Modified: | 01 Mar 2021 07:27 |
| URI: | http://repository.unp.ac.id/id/eprint/30233 |
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