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All Journal Jurnal Teknologi Pangan dan Ilmu Pertanian
Alexander Marvin Bimo Putra Prakosa
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Agriculture, Biological Sciences & Forestry

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Pengembangan Manisan Kulit Jeruk Bali Sebagai Inovasi Pemanfaatan Food Waste pada Industri Kuliner Alexander Marvin Bimo Putra Prakosa; Afiefah Sulistyowati; Dewi Hermawati Wahyuningsih
Jurnal Teknologi Pangan dan Ilmu Pertanian Vol. 4 No. 3 (2026): September: Jurnal Teknologi Pangan dan Ilmu Pertanian
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59581/jtpip-widyakarya.v4i3.6817

Abstract

Pomelo peel is organic waste that has not been optimally utilized, despite its potential to be processed into value-added food products. One innovation is candied pomelo peel. This study aims to determine the characteristics of developed candied grapefruit peel, analyze consumer acceptance based on color, aroma, texture, and taste, and determine differences in consumer acceptance between two product formulations. The study used an experimental method with two formulations, Sample A and Sample B. Product assessment was conducted through an organoleptic test using a four-level hedonic scale involving 50 trained and untrained panelists. Data were analyzed descriptively using frequencies, percentages, and mean values, followed by the Wilcoxon Signed-Rank test. The results showed that the two formulations had different characteristics in color, aroma, texture, and taste, influenced by differences in pomelo peel ripeness. Both formulations were accepted by the panelists, with Sample A obtaining higher mean scores for all attributes. The Wilcoxon test showed significant differences in color (p = 0.049) and texture (p = 0.021), while aroma (p = 0.082) and taste (p = 0.070) showed no significant differences. Formulation variations affected preference for color and texture, but not aroma and taste.
Co-Authors Afiefah Sulistyowati DEWI HERMAWATI WAHYUNINGSIH