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

Autores/as

  • Suparno Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University
  • Devi Fatmawati Food Science Study Program, Faculty of Food Technology, IPB University
  • Noor Rezky Fitriani Chemistry Study Program, Faculty of Science and Technology, State Islamic University of Sunan Kalijaga
  • Arief Rahman Plantation Management Study Program, Department of Plantations, Samarinda State Agricultural Polytechnic
  • Siska Melani Br Tarigan Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University
  • Evi Faridawaty Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University
  • Agus Sadono Biology Study Program, Faculty of Mathematics and Natural Sciences, Palangka Raya University
  • William Ben Gunawan Nutrition Science Department, Faculty of Medicine, Diponegoro University
  • Yan Nurrezkytaku A Industrial Engineering Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga
  • Reza Sukma Dewi Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia
  • Dian Aruni Kumalawati Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia
  • Aldy Rahman Dharma Putra Sanjaya Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia

DOI:

https://doi.org/10.12873/424suparno

Palabras clave:

Red Dragon Fruit Peel, Functional Food, Pumpkin, Carrageenan, Antioxidants activity

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%.

Biografía del autor/a

Devi Fatmawati, Food Science Study Program, Faculty of Food Technology, IPB University

Food Science Study Program, Faculty of Food Technology, IPB University, Bogor, Indonesia

Noor Rezky Fitriani, Chemistry Study Program, Faculty of Science and Technology, State Islamic University of Sunan Kalijaga

Chemistry Study Program, Faculty of Science and Technology, State Islamic University of Sunan Kalijaga , Yogyakarta, Indonesia

Arief Rahman, Plantation Management Study Program, Department of Plantations, Samarinda State Agricultural Polytechnic

Plantation Management Study Program, Department of Plantations, Samarinda State Agricultural Polytechnic, Samarinda, Indonesia

Siska Melani Br Tarigan, Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University

Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University, Palangka Raya, Indonesia

Evi Faridawaty, Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University

Agricultural Industry Technology Study Program, Faculty of Agriculture, Palangka Raya University, Palangka Raya, Indonesia

Agus Sadono, Biology Study Program, Faculty of Mathematics and Natural Sciences, Palangka Raya University

Biology Study Program, Faculty of Mathematics and Natural Sciences, Palangka Raya University, Palangka Raya, Indonesia

William Ben Gunawan, Nutrition Science Department, Faculty of Medicine, Diponegoro University

Alumnus of Nutrition Science Department, Faculty of Medicine, Diponegoro University, Semarang, Indonesia

Yan Nurrezkytaku A, Industrial Engineering Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga

Industrial Engineering Study Program, Faculty  of  Sciences  and  Technology,  State  Islamic  University  of  Sunan  Kalijaga, Yogyakarta, Indonesia

Reza Sukma Dewi, Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia

Biology Study Program,  Faculty  of  Sciences  and  Technology,  State  Islamic  University  of  Sunan  Kalijaga, Yogyakarta, Indonesia

Dian Aruni Kumalawati, Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia

Biology Study Program,  Faculty  of  Sciences  and  Technology,  State  Islamic  University  of  Sunan  Kalijaga, Yogyakarta, Indonesia

Aldy Rahman Dharma Putra Sanjaya, Biology Study Program, Faculty of Sciences and Technology, State Islamic University of Sunan Kalijaga, Yogyakarta, Indonesia

Biology Study Program,  Faculty  of  Sciences  and  Technology,  State  Islamic  University  of  Sunan  Kalijaga, Yogyakarta, Indonesia

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Publicado

15-01-2023

Cómo citar

Suparno, Fatmawati, D., Fitriani, N. R., Rahman, A., Tarigan, S. M. B., Faridawaty, E., … Sanjaya, A. R. D. P. (2023). Effect of Various Red Dragon Fruit Peel (Hylocereus polyrhizus) and Yellow Pumpkin (Cucurbita moschata) Combinations and Carrageenan Proportion on the Quality of the Jam. Nutrición Clínica Y Dietética Hospitalaria, 42(4). https://doi.org/10.12873/424suparno

Número

Vol. 42 Núm. 4 (2022)

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