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All Journal Jurnal AGROTEKNOLOGI
Ester Mastiur Sitorus
Program Studi Teknologi Pangan, Fakultas Pertanian, Universitas Jenderal Soedirman
Agriculture, Biological Sciences & Forestry

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ENKAPSULASI SERBUK SIMPLISIA DAN EKSTRAK KULIT JERUK SERTA APLIKASINYA PADA VEGETABLES JAM Gloria Angelina; Elisabeth Tyastiningrum; Ester Mastiur Sitorus; Nur Aini
JURNAL AGROTEKNOLOGI Vol 15 No 02 (2021)
Publisher : Faculty of Agricultural Technology, University of Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19184/j-agt.v15i02.27358

Abstract

Mandarin peel contains essential oil with limonene as the dominant compound that can be used as a flavor additive and source of antioxidants in food products. Vegetables jam is an innovation of vegetable processing that requires flavor additive to increase its acceptability and quality. The aim of this study was to determine formulation, sensory, and chemical characteristics of vegetables jam with addition of encapsulated mandarin peel simplicia powder and extract. The factors that used in this study are type of active substance [simplicia powder (A1) and extract (A2)] and proportion of maltodextrin and arabic gum [1:3 (E1), 2:3 (E2), 3:3 (E3), 3:2 (E4) and 3:1 (E5)]. Based on the results of the study, vegetables jam with addition of encapsulated essential oil extract with proportion of maltodextrin and arabic gum 2:3 (A2E2) was the best treatment, where the sensory evaluation consisted of color has a score of 3.67 (orange-green to greenish orange), aroma 3.53 (slightly typical of jam to typical of jam), taste 3.00 (slightly sweet), smearing power of 4.53 (average to very average), total liking of 3.4 (slightly like to like), the water content of 77.32%, the antioxidant activity of 7.75%, beta carotene content of 15017.99 μg/100 g, and total dietary fiber content of 0.62%. Keywords: encapsulation, extract, mandarin peel, simplicia powder, vegetables jam
Co-Authors Elisabeth Tyastiningrum Gloria Angelina Nur Aini