JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.8507

Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners

*Siti Susanti  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Fajar Fikri Najar  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Nurwantoro Nurwantoro  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia, Indonesia
Open Access Copyright 2021 Journal of Applied Food Technology

Citation Format:
Abstract

Red dragon fruit, a popular in Indonesia, has 30-35% portion of skin that has not been used and mostly become a waste. Previous study showed that the skin of red dragon fruit can be used for orange marmalade production. This study objectives are to analyze physical, chemical, and hedonic characteristic of red dragon fruit marmalade (RDFM) with different types of sweeteners. Physical characteristics were evaluated using L*a*b* colorimeter for color intensity, hand refractometer for total soluble solid, and cup and bob viscometer for viscosity. Whereas, chemical characteristics evaluation was carried out using aw meter for water activity, and hedonic characteristic testing by hedonic test. The results showed that the use of different types of sweeteners had a significant effect on the physical, chemical, and hedonic characteristics of RDFM. RDFM made with High-Fructose Syrup (HFS) had the highest brightness, RDFM with sorbitol had the highest redness and water activity (aw), RDFM with honey had the highest yellowness, RDFM with sucrose had the highest Total Soluble Solids (TSS), viscosity, overall hedonic test and the lowest water activity. It can be concluded that sucrose is the best sweetener to use for RDFM because of the highest overall hedonic test so that the final product will be easier to be accepted compared to the other sweeteners.

Fulltext View|Download
Keywords: marmalade; red dragon fruit; sweetener; physical; hedonic

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Melting Time, Total Solids, Vitamin C, Hedonic Quality Test of Color, Aroma, Sweet Taste and Overall Soursop Velva (Annona muricata L.) with Various Levels of Carrageenan Concentration Characteristic of Red Dragon Fruit Marmalade with Different Types of Sweeteners Effects of Various Hydrocolloids on Physical, Sensory and Total Quality of Lactic Acid Bacteria on Frozen Yogurt with Corn Oil as Fat Sources More recent articles
  1. Agustina, W.W., Handayani, M.N. 2016. The addition influence of carrot (Daucus carota) towards the sensory characteristics and physicochemical the red dragon fruit jams (Hyloreceus polyrhizus). FORTECH 1(1): 16–28. DOI: https://doi.org/10.17509/edufortech.v1i1.3970.(InBahasaIndonesia)
  2. Arslaner, A., Salik, M.A., Bakirci, İ. 2020. The effects of adding Hibiscus sabdariffa L. flowers marmalade on some quality properties, mineral content and antioxidant activities of yogurt. Journal of Food Science and Technology. Springer. DOI: 10.1007/s13197-020-04533-z
  3. Arumaningrum, D., Susilo, B., Argo, B.D. 2015. The effect of sucrose proportion and osmosis time for white dragon fruit quality (Hylocereus undatus). Jurnal Keteknikan Pertanian Tropis dan Biosistem 3(1): 100–105. (In Bahasa Indonesia)
  4. Basu, S., Shivhare, U.S., Singh, T. V., Beniwal, V.S. 2011. Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering 105(3): 503–512. DOI: 10.1016/j.jfoodeng.2011.03.014
  5. Dayakar Rao, B., Anis, M., Kalpana, K., Sunooj, K. V., Patil, J. V., Ganesh, T. 2016. Influence of milling methods and particle size on hydration properties of sorghum flour and quality of sorghum biscuits. LWT - Food Science and Technology 67 8–13. DOI: 10.1016/j.lwt.2015.11.033
  6. Doǧan, M. 2011. Rheological behaviour and physicochemical properties of kefir with honey. Journal fur Verbraucherschutz und Lebensmittelsicherheit 6(3): 327–332. DOI: 10.1007/s00003-010-0643-6
  7. Fajarwati, D.S. 2017. The effect of sucrose and matodextrins combination on physicochemical and organolepticparameters of soybean sweetened condensed milk. Jurnal Pangan dan Agroindustri 5(3): 72–82. (In Bahasa Indonesia)
  8. Faradillah, N., Hintono, A., Pramono, Y.B. 2017. Characteristics of low calorie milk caramel candy by different proportion of sucrose and stevia sugar (Stevia rebaudiana). Jurnal Aplikasi Teknologi Pangan 6(1): 39–42. DOI: 10.17728/jatp.206.(InBahasaIndonesia)
  9. Hasanah, U., Dede, R.A., Nurtama, B. 2014. Preferences and detection threshold of sweetness and bitterness: multicultural and gender approach. Jurnal Mutu Pangan 1(1): 1–8. (In Bahasa Indonesia)
  10. Inam, A., Hossain, M., Siddiqui, A., Easdani, M. 2013. Studies on the Development of Mixed Fruit Marmalade. Journal of Environmental Science and Natural Resources 5(2): 315–322. Bangladesh Journals Online (JOL). DOI: 10.3329/jesnr.v5i2.14836
  11. Jaya, A., Apriyani, S. 2017. The effect of gelling agent and sucrose on the quality of calamansi marmalade. AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 4(2): 53–64. Unived Press. DOI: 10.37676/agritepa.v4i2.676.(InBahasaIndonesia)
  12. Karseno, K., Setyawati, R. 2013. The properties of nutmeg jam: proportion of cane sugar, coconut sugar and pineapple. Jurnal Pembangunan Pedesaan 13(2): 147–155. (In Bahasa Indonesia)
  13. Karunia, F.B. 2013. Kajian penggunaan zat adiktif makanan (pemanis dan pewarna) pada kudapan bahan pangan lokal di pasar kota semarang. Foof Science and Culinary Journal 2(2): 72–78
  14. Kurniawati, E.C., Husamah, Latifa, R., Zaenab, S., Permana, T.I., Fauzi, A. 2019. Making Eucheuma cottonii Doty jam with various palm sugar concentrations. IOP Conference Series: Earth and Environmental Science. Vol. 276. Institute of Physics Publishing. DOI: 10.1088/1755-1315/276/1/012019
  15. Kuwada, H., Jibu, Y., Teramoto, A., Fuchigami, M. 2010. The quality of high pressure-induced and heat-induced yuzu marmalade. High Pressure Research 30(4): 547–554. DOI: 10.1080/08957959.2010.534090
  16. Lukito, G.A., Suwarastuti, A., Hintono, A. 2012. The effect of salting method on nacl level, tenderness, and consumer’s preference of quail eggs. Animal agriculture journal 1(1): 829–838. (In Bahasa Indonesia)
  17. Melgarejo, P., Martínez, R., Hernández, F., Martínez, J.J., Legua, P. 2011. Anthocyanin content and colour development of pomegranate jam. Food and Bioproducts Processing 89(4): 477–481. DOI: 10.1016/j.fbp.2010.11.004
  18. Miskiyah, Widaningrum, Winarti, C. 2011. Edible coating application based on sago starch and vitamin c on sweet pepper: consumer’s preference and microbiological quality. Jurnal Hortikultura 21(1): 68–76. DOI: 10.21082/jhort.v21n1.2011.p68-76.(InBahasaIndonesia)
  19. Murtius, S.W. 2016. Aktivitas amilolitik pada parutan ubi kayu ( Manihot uttilissima ) yang diperam dengan waktu yang berbeda. Teknologi Pertanian Andalas 20(1410–1920): 27–34. DOI: https://doi.org/10.25077/jtpa.20.1.27-34.2016
  20. Naufalin, R., Tri, Y., Anna, S. 2013. Types and concentration effect of natural preservatives on the quality of palm sugar. Jurnal Teknologi Pertanian 14(3): 165–174
  21. Novita, T., Tutuarima, T., Hasanuddin. 2017. Physical and chemical properties of marmalade citrus of calamondin (Citrus microcarpa) : study of pectin and sucrose concentrations. Jurnal Eksakta 18(02): 165–169. DOI: https://doi.org/10.24036/eksakta/vol18-iss02/73
  22. Parera, N.T., Bintoro, V.P., Rizqiati, H. 2018. physical properties and organoleptic of gelato made from goat’s milk mixture with cinnamon (Cinnamomum burmanii). Jurnal Teknologi Pangan 2(1): 40–45. DOI: 10.14710/jtp.2.1.%p.(InBahasaIndonesia)
  23. Peranginangin, R., Handayani, A.M., Fransiska, D., W. Marseno, D., Supriyadi, S. 2015. Effect of CaCl 2 and alginate concentration on characteristics of analog alginate pulpy orange. Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan 10(2): 163. DOI: 10.15578/jpbkp.v10i2.375.(InBahasaIndonesia)
  24. Priatni, S., Pradita, A. 2015. Stability study of betacyanin extract from red dragon fruit (Hylocereus polyrhizus) Peels. Procedia Chemistry 16 438–444. DOI: 10.1016/j.proche.2015.12.076.(InBahasaIndonesia)
  25. Qonitah, S.H., Affandi, D.R., Basito. 2016. Study of the use of high fructose syrup (HFS) as sucrose subtitution on the characteristics of biscuit made from corn flour (Zea mays) and kidney beans flour (Phaseolus vulgaris L.). Jurnal Teknologi Hasil Pertanian 9(2): 9–21. (In Bahasa Indonesia)
  26. Ramadhani, P.D., Setiani, B.E., Rizqiati, H. 2017. The quality of avocado jam (persea americana mill) with various natural sweetener flavouring. Jurnal Teknologi Pangan 1(1): 8–15. DOI: https://doi.org/10.14710/jtp.1.1.%25p.(InBahasaIndonesia)
  27. Rubio-Arraez, S., Ferrer, C., Capella, J.V., Ortolá, M.D., Castelló, M.L. 2016. Development of lemon marmalade formulated with new sweeteners (isomaltulose and tagatose): effect on antioxidant, rheological and optical properties. Journal of Food Process Engineering 40(2):. DOI: 10.1111/jfpe.12371
  28. Ruiz, J.C.R., Campos, M.R.S. 2019. Development of nopal-pineapple marmalade formulated with stevia aqueous extract: effect on physicochemical properties, inhibition of α-amylase, and glycemic response. Nutricion Hospitalaria 36(5): 1081–1086. DOI: 10.20960/nh.02048
  29. Seth, D., Mishra, H.N. 2011. Optimization of honey candy recipe using response surface methodology. American Journal of Food Technology 6(11): 985–993. DOI: 10.3923/ajft.2011.985.993
  30. Shofiati, A., Andriani, M.A.M., Anam, C. 2014. Study of antioxidant capacity and sensory acceptance of dragon fruit peel teabag addition of lemon peel and stevia. Jurnal Teknosains Pangan 3(2): 5–13. Retrieved from www.ilmupangan.fp.uns.ac.id (In Bahasa Indonesia)
  31. Singgih, W.D., Harijono, H. 2015. The effect of proportion glutinous rice flour and potatoes on wingko processing. Jurnal Pangan dan Agroinsudtri 3(4): 1573–1583. (In Bahasa Indonesia)
  32. Susanto, W.H., Setyohadi, R.B. 2011. The effect of apple ( Malus sylvestris ) varieties and fermentation time by yeast saccharomy. Jurnal Teknologi Pertanian 12(3): 135–142. (In Bahasa Indonesia)
  33. Susiloningsih, B.K.E., Nurani, F.P. 2019. Chemistry characteristics of marmalade made from dragon fruit peel and kepok banana. Jurnal Teknologi Pangan 13(2): 35–44. DOI: 10.33005/jtp.v13i2.1704.(InBahasaIndonesia)
  34. Sutrisno, C.D.N., Susanto, W.H. 2014. The influence of type and concentration paste (coconut milk and nuts) toward brown sugar quality product. Jurnal Pangan dan Agroindustri 2(1): 97–105. Retrieved from http://jpa.ub.ac.id/index.php/jpa/article/view/26. (In Bahasa Indonesia)
  35. Syafutri, M.I., Lidiasari, E., Indawan, H. 2010. Characteristics of Cucumis melo L. jelly candies with the addition of sorbitol and Curcuma domestika Val. extract. Jurnal Gizi dan Pangan 5(2): 78. DOI: 10.25182/jgp.2010.5.2.78-86.(InBahasaIndonesia)
  36. Syaifuddin, U., Ridho, R., Harsanti, R.S. 2019. Pengaruh konsentrasi kulit buah naga merah (Hylocereus polyrhizus) dan gula terhadap karakteristik selai. Teknologi Pangan dan Ilmu Pertanian 1(1): 27–39
  37. Vaclavik, V.A., Christian, E.W. 2008. Essentials of food science. 3rd ed. New York: Springer
  38. Vilela, A., Matos, S., Abraão, A.S., Lemos, A.M., Nunes, F.M. 2015. Sucrose replacement by sweeteners in strawberry, raspberry, and cherry jams: effect on the textural characteristics and sensorial profile—a chemometric approach. Journal of Food Processing 2015 1–14. DOI: 10.1155/2015/749740
  39. Wahyuni, R. 2011. Optimasi pengolahan kembang gula jelly campuran kulit dan daging buah naga super merah (Hylocereus costaricensis) dan prakiraan biaya produksi. Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 1(1): 16–38. DOI: 10.35891/tp.v1i1.475.(InBahasaIndonesia)
  40. White, J.S. 2009. Misconceptions about high-fructose corn syrup: is it uniquely responsible for obesity, reactive dicarbonyl compounds, and advanced glycation endproducts?. The Journal of Nutrition 139(6): 1219S-1227S. DOI: 10.3945/jn.108.097998
  41. Winarno, F. 2004. Kimia dan Gizi Pangan. Jakarta: Gramedia Pustaka Utama
  42. Wisesa, T.B., Widjanarko, S.B. 2014. Maximum value determination of red dragon fruit peel extraction process. Pangan dan Agroindustri 2(3): 88–97. (In Bahasa Indonesia)

Last update:

No citation recorded.

Last update:

No citation recorded.