Effect of citric acid and sucrose concentration on the quality of passion fruit jelly with dutch eggplant

Tua, Siringoringo Maruli; Sitohang, Apul; Restuana, Sihombing Dewi; Rosa, Tampubon; Pandiangan, Maruba; Sibuea, Posman; Panjaitan, Delima; Sisilia, Yanti; Oktavia, Tambunan Devi

doi:10.1088/1755-1315/205/1/012050

Cited by 6 publications

(4 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Citric acid can bind water so that the higher the concentration of citric acid, the water content also increases. The addition of more citric acid can form a strong gel and the higher the ability to bind water [16]. Correlation of citric acid on moisture content of guava jelly can be seen in Figure 2.…”

Section: Moisture Contentmentioning

confidence: 97%

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly

Kosasih,

Karo-Karo,

Romauli

2024

Indonesian J. Agric. Res

View full text Add to dashboard Cite

The aim of this study was to determine the quality of guava jelly after the addition of papaya peel extract and citric acid. The study used a two-factor, randomized factorial design. The first factor was the addition of papaya peel extract (P): (2%;4%;6%;8%), while the second was the addition of citric acid (A): (1%;1,5%;2%;2,5%). The parameters analyzed were moisture content, ash content, total soluble solids, vitamin C content, crude fiber content, degree of acidity (pH), and total acid. According to the results, the addition of papaya peel extract had a highly significant effect on the water content, crude fiber content, degree of acidity, total acid, and had a differ significant effect on ash content and total dissolved solid. The addition of citric acid also had a highly significant effect on the total dissolved solid, the content of Vitamin C, degree of acidity, the organoleptic test of taste, and had a differ significant effect on water content and total acid. The interaction between the addition of papaya peel extract and citric acid had a highly significant effect on the degree of acidity. Guava jelly with 8% papaya peel extract and 2% citric acid had the optimum quality characteristics.

show abstract

Section: Moisture Contentmentioning

confidence: 97%

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly

Kosasih,

Karo-Karo,

Romauli

2024

Indonesian J. Agric. Res

View full text Add to dashboard Cite

show abstract

“…Malic acid is the main organic acid in Tamarillo and the main sugar compounds are fructose and glucose [18]. The high acid content in Tamarillo and the heating process causes a hydrolysis reaction by acid to sucrose to form fructose and glucose which causes a decrease in acid levels [19].…”

Section: Fig 1 Total Sugar Content Of Tamarillo Jam On Different Rati...mentioning

confidence: 99%

Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent

Abriana,

Halik,

Syehoputri

et al. 2024

BIO Web Conf.

View full text Add to dashboard Cite

Tamarillo (Solanum betaceum) is a fruit with good nutritional content for health, despite this, its processing as a functional food product such as jam as a practical form of diversification products, is still lacking. On the other hand, carrageenan is a thickening agent that is often used in the food industry besides pectin. The aims of this study were to examine (1) the effect of Tamarillo and carrageenan ratios on the Tamarillo jam and (2) the chemical and sensory characteristics of the Tamarillo jam. Four ratios of the Tamarillo and carrageenan were tested e.g. 100%:0%; 97.5%:2.5%; 95%:5%; and 92.5%:7.5%. Method used was a Completely Randomized Design. Observed data were analyzed using analysis of variance and Least Significant Difference test. Results of the recent study show that the use of different ratios of the Tamarillo and carrageenan affected the chemical and sensory characteristics of Tamarillo jam such as total sugar content, pH, color, aroma, taste, and spread ability. The best ratio for Tamarillo jam was 97.5% Tamarillo: 2.5% carrageenan which resulted in sugar content of 19.81% and pH of 4.04%, sensory parameters for color of 4.19, aroma of 3.40, flavor of 3.52, and spread ability of 3.65.

show abstract

“…De acuerdo con Tua et al (2018) cuanto mayor es la acidez de las frutas, menor es el nivel de pH, es decir, estas variables son inversamente proporcional, de este modo, cuando el pH baja, la acidez sube.…”

Section: Variable Acidez Titulableunclassified

Caracterización fisicoquímica y organoléptica de una jalea de tres variedades de zapallo

et al. 2023

View full text Add to dashboard Cite

El objetivo de esta investigación fue determinar la caracterización fisicoquímicas y organolépticas de una jalea de tres variedades de zapallo: Cucurbita maxima, Cucurbita moschata y Cucurbita pepo. Las variables dependientes fueron pH (iones de hidrógeno), °Brix (%), viscosidad (cP) y acidez titulable (%), las cuales se analizaron a través de un Diseño Completamente al azar (DCA) planteando tres tratamientos con cuatro réplicas cada uno. Los resultados indicaron que el T2 (Cucurbita moschata) fue el mejor tratamiento para pH (3,07), °Brix (65,75%) de acuerdo a lo establecido en la norma NTE INEN 415, viscosidad (9280,5cP) y acidez titulable (1,12%) de acuerdo a reportes de otras investigaciones de similares índoles. Finalmente, el análisis sensorial realizado mediante una prueba afectiva de aceptabilidad con una escala hedónica de cinco puntos, donde se evaluaron los atributos de color, sabor y textura señaló que el T2 (Cucurbita moschata) fue el tratamiento más aceptado por los catadores en todos los atributos, así, para el atributo color presentó una media de aceptabilidad de 4,40, en sabor de 4,68 y en textura 4,78.

show abstract

Effect of citric acid and sucrose concentration on the quality of passion fruit jelly with dutch eggplant

Cited by 6 publications

References 14 publications

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly

Papaya Peel Extract and Citric Acid Addition on the Quality of Guava Jelly

Diversification of Tamarillo (Solanum betaceum) as a Jam Product on Different Ratios of Carrageenan as a Thickening Agent

Caracterización fisicoquímica y organoléptica de una jalea de tres variedades de zapallo

Contact Info

Product

Resources

About