The Effect of Citric Acid Addition on Physicochemical and Organoleptic Characteristics of Young Coconut Meat (Cocos Nucifera, L.) and Butterfly Pea (Clitoria Ternatea) Sheet Jam.

Abstract

Sheet jam is a modification of jam with the characteristics of a sheet, sweet and not sticky. This research aimed to know the effect of adding citric acid on the physicochemical and organoleptic properties of young coconut meat and butterfly pea sheet jam. The design used in this research was a completely randomized design (CRD) with five treatments and three replications. Data were statistically analyzed using ANOVA and Duncan’s new multiple range tests (DNMRT) at a 5% significance level. The treatment in this research was adding citric acid at 0%, 0.4%, 0.6%, and 0.8% of the total materials. The results showed that the addition of citric acid to young coconut meat and butterfly pea sheet jam had a significant effect on water content, ash content, pH value, water activity, folding test, colour analysis, antioxidant activity, anthocyanin content, sugar content, total dissolved solids, total plate number, and sensory characteristic. Citric acid can be added to produce young coconut meat and butterfly pea sheet jam.