The purpose of this research was to obtain the best formulation of slice jam from kolang-kaling and red dragon fruit based on the characteristics. This research used experimental method by using a complete randomized design (RAL) with four treatments and four replications. The treatments were KN1 = kolang-kaling puree 90% and red dragon fruit puree 10%, KN2 = kolang-kaling puree 80% and red dragon fruit 20%, KN3 = kolang-kaling puree 70% and red dragon fruit puree 30%, KN4 = kolang-kaling puree 60% and red dragon fruit puree 40%. Data were statistically analyzed using ANOVA and DNMRT at 5% level. Based on this research the best treatment was slice jam KN3= kolang-kaling puree 70% and red dragon fruit puree 30% which had 19,55% moisture content, 0,55% ash content, 1,52% crude fiber content, 41,45% level of reducty sugar. Result of the sensory test were descriptive red colorur, kolang-kaling and red dragon fruit taste, red dragon fruit flavor, and rather chewy in texture. Result of the hedonic test on color, taste, flavor, texture and overall assessment were liked by panelists.
Corn cobs and areca peel are biomass waste that can be used in the form of charcoal briquettes as an alternative source of energy because they contain lignin and cellulose. The purpose of this research was the best obtain character briquettes from a combination corn cobs charcoal and areca peel charcoal. This research used complete randomized design with 5 treatment and 3 replications. Data were statically analyzed by analysis of variance (ANOVA). The treatments in this research include ratio of corn cobs charcoal and areca peel charcoal 90:10, 80:20, 70:30, 60:40, and 50:50. The result of analysis showed that the ratio of corn cobs charcoal and areca peel affect on density, water content, fix carbon content, ash content but did not significantly affected calorific value. The best treatment briquettes was (90:10) with density content 0,66 g/cm3, water content 4,23%, volatile matter content 15,01%, ash content 3,68%, fixed carbon content 77,07% and calorific value of 6528,73 cal/g.
The ratio of green tea extract and pineapple juice on the quality and sensory properties of the jelly candy was studied. This research used a Complete Randomized Design with five treatments and three replications followed by Duncan's New Multiple Range Test at a 5% level. The treatment in this research was the ratio of green tea extract and pineapple juice included NT1 (1: 99), NT2 (2: 98), NT3 (3: 97), NT4 (4: 96), and NT5 (5: 95). The analysis showed that the ratio of green tea extract and pineapple juice significantly affected moisture content, ash content, pH, reduction sugar content, antioxidant activity, colour, flavour, taste, and overall assessment but did not significantly affect the elasticity of jelly candy. The best formulation of jelly candy was NT1 with 21.65% water, 1.91% ash, 4.77pH, 4.80% sugar reduction, and 101.49ppm antioxidants activity. NT1 organoleptic score with descriptions of yellow, pineapple-flavoured, pineapple flavour, and chewy texture. The panellists also favoured the overall hedonic assessment of the NT1 treatment jelly candy with a score of 3,83.
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