The Siam orange (Citrus nobilis L.) has low economic value because of its sour taste and unattractive appearance. However, processing the fruit into nectar can increase its value. Nectar production requires the addition of sugar and the appropriate stabilizer for consumer acceptance. This research aimed to study the ideal combination of sucrose and stabilizer in Siam orange nectar production. A factorial completely randomized design was employed with two factors, the concentration of sucrose (10%, 15%, and 20%) and the type of stabilizer (CMC, carrageenan, pectin). As more sucrose was added to the juice, the moisture content decreased and the volume of soluble solids increased. The type of stabilizer only affected nectar pH and viscosity. CMC produced the highest nectar pH, followed by carrageenan and pectin. However, based on the results of the analysis of all parameters using the effectiveness index, carrageenan was the best stabilizer. Orange nectar with 20% sucrose and 0.5% carrageenan contained 24.2% total soluble solids, 76.6% moisture content, 7.9% reducing sugar, 23.5% vitamin C, and 3.38% crude fibre, with a viscosity of 109 cP and pH of 3.7. The product’s sensory characteristics were an orange colour, a sweet, citrus aroma, and a slightly thick texture. Additional research on the storage stability of this nectar formulation is necessary.
The high production of melons in Indonesia is affected by non-optimal post-harvest handling and the accelerated loss of quality due to its abundant water content, which reduce its economic value. The Sky Rocket variety is Indonesia's most widely grown type of melon. The post-harvest handling of melon that has not been implemented is the production of jam. The correct recipe must be determined to produce melon spread, or jam, with good characteristics. This study aims to determine the effects of the sucrose and acidifier on the physicochemical and sensory characteristics of the melon spread and to find the combination of treatments that produce the melon spread with the best physicochemical and sensory characteristics. This study used experimental methods and factorial randomized block design. The observed factors were the concentration of sucrose, 40%, 50% and 60%, and the type of acidifier, citric acid, lime and pineapple. Experiments were performed three times; thus, there were 27 experimental units. The variables observed included water content, acidity (pH), total dissolved solids and vitamin C content, as well as sensory variables such as colour, spreadability, texture, melon aroma, sweet taste and preference. The use of different concentrations of sucrose affected the water content, total dissolved solids, and sensory variables of the melon spread. The type of acidifier affected the physicochemical and sensory variables of the melon spread, except for the total dissolved solids. The interaction between the sucrose and the acidifier only affected the sensory variables. The best treatment combinations were treatment with 50% sucrose and pineapple with a water content of 31.49%, pH 6.90, TPT 71.00°Bx, vitamin C of 114.40 mg/100 g, colour 3.55 (bright green), spreadability 4.05, texture 3.12, melon aroma 3.00, sweet taste 4.23 and preference 3.43.
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