Chemical Characteristics of Banana-Blueberry Velva Product with Various Concentrations of Carboxymethyl Cellulose (CMC)

Abstract

The aim of this research was to analyze the chemical characteristics of Velva products from the mixture of bananas and blueberries with the addition of CMC. This study used a two-factorial completely randomized design with the first factor being the proportion of bananas and blueberries (40:60, 50:50 and 60:40). The second factor was concentration of CMC (0.1, 0.3 and 0.5%). Chemical analysis in this research included total acid, vitamin C, antioxidant activity, crude fiber content, protein, and fat. The data were analyzed by ANOVA using SPSS version 26 with Duncan Multiple Range Test at 5 % probability level. The best results based on the best chemical characteristics were obtained in the treatment of banana and blueberry proportions of (40:60) and CMC concentration of (0.5%) which had characteristics 0.613% total acid, 7.627 mg/100g vitamin C, 42.893% antioxidant activity, 4.450% crude fiber, 3.657% protein and 0.127% fat.

Pengaruh Proporsi Puree Daging Buah Pala Dan Buah Naga Terhadap Sifat Fisik Dan Organoleptik Velva

“…Velva merupakan sejenis es krim dengan kandungan lemak yang rendah, terbuat dari puree buah, gula, asam sitrat dan bahan penstabil serta memiliki tekstur yang lebih kasar dan overrun yang rendah dibandingkan es krim (Isnaini et al, 2022). Perbedaan primer antara velva dan es krim terdapat pada konsistensi buah yang dipergunakan, dimana velva menggunakan puree buah sebagai bahan baku utama, sedangkan es krim menggunakan sari buah sebagai bahan tambahan (Kusumastuti et al, 2022).…”