Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata)
<p>Red watermelon albedo <em>(Citrullus vulgaris)</em> is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop <em>(Annona muricata)</em> can increase the sour taste, distinctive s...
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Department of Food Technology
2024-06-01
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| Series: | Food ScienTech Journal |
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| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/22322 |
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| author | Putri Rizky Amalia Amalya Nurul Khairi |
| author_facet | Putri Rizky Amalia Amalya Nurul Khairi |
| author_sort | Putri Rizky Amalia |
| collection | DOAJ |
| description | <p>Red watermelon albedo <em>(Citrullus vulgaris)</em> is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop <em>(Annona muricata)</em> can increase the sour taste, distinctive sweetness, and high vitamin C content. The purpose of this study was to determine the effect of variations in watermelon albedo juice and soursop juice on water content, antioxidant activity, dietary fiber, vitamin C, pH, viscosity and sensory acceptance in jelly drinks. This research method was divided into 3 stages, namely making watermelon albedo juice, soursop juice and jelly drinks. Furthermore, this study was conducted to analyze the physicochemical properties and sensory acceptance of jelly drinks. This study used a completely randomized design (CRD) with variations of watermelon albedo juice and soursop F1 = 100% soursop juice; F2 = 40:60%; F3 = 50:50%; and F4 = 60:40%. The results showed that the jelly drink with a variation of 60:40% had the best antioxidant activity value of 20.97ppm, 3.16% dietary fiber, pH 4.30, viscosity 430.8mPa.s. The more watermelon albedo and soursop juice, The more watermelon albedo added to the jelly drink, the higher the antioxidant activity, dietary fiber, pH, and viscosity, but the lower the water content, vitamin C and sensory acceptance. The best sensory reception results resulted from variations that used more soursop juice.</p> |
| format | Article |
| id | doaj-art-14d963b272e84a3a9c7ab8f42f743c81 |
| institution | Matheson Library |
| issn | 2685-4279 2715-422X |
| language | English |
| publishDate | 2024-06-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj-art-14d963b272e84a3a9c7ab8f42f743c812025-07-01T01:57:48ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2024-06-0161415210.33512/fsj.v6i1.2232211603Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata)Putri Rizky Amalia0Amalya Nurul Khairi1Universitas Ahmad DahlanUniversitas Ahmad Dahlan<p>Red watermelon albedo <em>(Citrullus vulgaris)</em> is a food waste that contains antioxidants, dietary fiber and pectin so it has the potential to be used as a jelly drink. The addition of soursop <em>(Annona muricata)</em> can increase the sour taste, distinctive sweetness, and high vitamin C content. The purpose of this study was to determine the effect of variations in watermelon albedo juice and soursop juice on water content, antioxidant activity, dietary fiber, vitamin C, pH, viscosity and sensory acceptance in jelly drinks. This research method was divided into 3 stages, namely making watermelon albedo juice, soursop juice and jelly drinks. Furthermore, this study was conducted to analyze the physicochemical properties and sensory acceptance of jelly drinks. This study used a completely randomized design (CRD) with variations of watermelon albedo juice and soursop F1 = 100% soursop juice; F2 = 40:60%; F3 = 50:50%; and F4 = 60:40%. The results showed that the jelly drink with a variation of 60:40% had the best antioxidant activity value of 20.97ppm, 3.16% dietary fiber, pH 4.30, viscosity 430.8mPa.s. The more watermelon albedo and soursop juice, The more watermelon albedo added to the jelly drink, the higher the antioxidant activity, dietary fiber, pH, and viscosity, but the lower the water content, vitamin C and sensory acceptance. The best sensory reception results resulted from variations that used more soursop juice.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/22322antioxidantdietary fiberjelly drinksoursopwatermelon albedo |
| spellingShingle | Putri Rizky Amalia Amalya Nurul Khairi Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) Food ScienTech Journal antioxidant dietary fiber jelly drink soursop watermelon albedo |
| title | Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) |
| title_full | Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) |
| title_fullStr | Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) |
| title_full_unstemmed | Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) |
| title_short | Physicochemical and Sensory Acceptance of Jelly Drink Watermelon Albedo (Citrullus vulgaris) With Soursop Juice (Annona muricata) |
| title_sort | physicochemical and sensory acceptance of jelly drink watermelon albedo citrullus vulgaris with soursop juice annona muricata |
| topic | antioxidant dietary fiber jelly drink soursop watermelon albedo |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/22322 |
| work_keys_str_mv | AT putririzkyamalia physicochemicalandsensoryacceptanceofjellydrinkwatermelonalbedocitrullusvulgariswithsoursopjuiceannonamuricata AT amalyanurulkhairi physicochemicalandsensoryacceptanceofjellydrinkwatermelonalbedocitrullusvulgariswithsoursopjuiceannonamuricata |