Effect of Various Red Dragon Fruit Peel (Hylocereus polyrhizus) and Yellow Pumpkin (Cucurbita moschata) Combinations and Carrageenan Proportion on the Quality of the Jam

• Suparno ^[2] ; Devi Fatmawati ^[3] ; Noor Rezky Fitriani ^[4] ; Arief Rahman ^[5] ; Siska Melani Br Tarigan ^[2] ; Evi Faridawaty ^[2] ; Agus Sadono ^[6] ; William Ben Gunawan ^[1] ; Yan Nurrezkytaku A ^[7] ; Reza Sukma Dewi ^[8] ; Dian Aruni Kumalawati ^[8] ; Aldy Rahman Dharma Putra Sanjaya ^[8]
  1. [1] Diponegoro University

     Diponegoro University

     Indonesia

     
  2. [2] Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University. Yogyakarta, Indonesia
  3. [3] Food Science Study Program, Faculty of Food Technology, IPB University. Yogyakarta, Indonesia
  4. [4] Chemistry Study Program, Faculty of Science and Technology, State Islamic University of Sunan Kalijaga. Yogyakarta, Indonesia
  5. [5] Plantation Management Study Program, Department of Plantations, Samarinda State Agricultural Polytechnic. Yogyakarta, Indonesia
  6. [6] Biology Study Program, Faculty of Mathematics and Natural Sciences, Palangka Raya University. Yogyakarta, Indonesia
  7. [7] Industrial Engineering Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga. Yogyakarta, Indonesia
  8. [8] Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia

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• Localización: Nutrición clínica y dietética hospitalaria, ISSN 0211-6057, Vol. 42, Nº. 4, 2022, págs. 182-189
• Idioma: inglés
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• Resumen

  • Objective: the objective of this study was to analyze the thickening effect of different red dragon fruit peel, yellow pumkin, and carrageenan proportions on the jam quality whitch is rich in starch and antioxidans and liked by costumer.

    Material and methods: A Descriptive and diagnostic analyzed of proportion and quality of the jam with different composition of red dragon fruit peel, yellow pumpkin, and carrageenan. The result material process is tested with physicochemical and organoleptic.

    Result: The treatment E is the best treatment, as evidenced by the water content of 24.46 ± 1,62%, ash content of 2.47 ± 0,04%, 32.75 ± 2,09% reducing sugar content, crude fiber of 5.67 ± 0,59%, antioxidant activity of 32,49 ± 0.28 ppm, and organoleptic score of 4.29± 0,52 (pink) and 4.05± 0.26 (liked) for color and taste, respectively.

    Conclusion: The quality of jam based on the physicochemical and organoleptic properties preferred by the panelists is formula E with 50% red dragon fruit skin, 50% yellow pumpkin, and a carrageenan concentration of 0.60%