Optimization of fruit juice addition to produce carrot-based jelly drink

Dhea, Gabriella (2013) Optimization of fruit juice addition to produce carrot-based jelly drink. Bachelor thesis, Universitas Pelita Harapan.

	Text (Title) Title.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (311kB)
	Text (Abstract) Abstract.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (115kB)
	Text (ToC) ToC.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (136kB)
	Text (Chapter 1) Chapter1.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (215kB)
	Text (Chapter 2) Chapter2.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (595kB)
	Text (Chapter 3) Chapter3.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (386kB)
	Text (Chapter 4) Chapter4.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (596kB)
	Text (Chapter 5) Chapter5.pdf Restricted to Registered users only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (158kB)
	Text (Bibliography) Bibliography.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (349kB)
	Text (Appendices) Appendices.pdf Restricted to Repository staff only Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (1MB)
	Text (Publication-Agreement) Publication-Agreement.pdf Available under License Creative Commons Attribution Non-commercial No Derivatives. Download (367kB)

Abstract

Carrot is widely produced in Indonesia and well known as an important source of carotenoids but its harsh flavor and bitter taste often lead to consumer rejection. Jelly drink has been commonly consumed as snack and has weak gel strength so it can be consumed by a straw. Combining carrot juice with other fruit juices as natural flavoring in the jelly drink may mask the objectional characteristics of carrot. This study was done to develop carrot-based jelly drink that maybe accepted in sensory attributes and has health-promoting properties. The research was done by determining the fruits that have compatible flavor with carrot and optimizing the carrot-based jelly drink with addition of fruit juices. From six fruits (pineapple, lime, lemon, mango, guava, apple), pineapple and guava were selected based on sensory acceptability. Concentration of carrot juice, pineapple juice, and guava juice in jelly drink formula was optimized using Mixture Experiment program with sensory acceptability and beta carotene content as response. Optimum formula of carrot-based jelly drink was shown by 81.29% of carrot juice and 18.71% of guava juice. Carrot-based jelly drink produced had acceptance value for color, aroma, texture, suckability, taste, and overall of 4.87; 5.47; 5.39; 5.16; 5.31; and 5.5, respectively, total soluble solid of 14.05 Brix; pH of 5.2; hardness of 37.42 g; cohesiveness of 1.08; syneresis 1.73%; yellow red color; moisture content of 85.75%; ash content of 0.25%; dietary fiber of 6.08%; beta carotene content of 0.14 mg/100 ml; and vitamin C of 0.12 mg/ml.

Actions (login required)

View Item