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All Journal Agrikultura Teknotan: Jurnal Industri Teknologi Pertanian Agriprima : Journal of Applied Agricultural Sciences Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) Sebatik Food Science and Technology Journal (Foodscitech) Jurnal Ilmiah Inovasi J-Dinamika: Jurnal Pengabdian Kepada Masyarakat Jurnal Abdi Insani Sustainable Environmental and Optimizing Industry Journal Jurnal Kolaboratif Sains Indonesian Journal of Multidisciplinary Science International Journal of Islamic Education, Research and Multiculturalism (IJIERM) Jurnal Akuntansi AKUNESA Journal of Food Engineering Prosiding Seminar Nasional Universitas Serambi Mekkah ASERSI : Jurnal Akuntansi Terapan dan Bisnis Jurnal Indonesia Sosial Teknologi Journal Research of Social Science, Economics, and Management HARENA: Jurnal Gizi International Journal of Technology, Food and Agriculture
Silvia Oktavia Nur Yudiastuti
Politeknik Negeri Jember
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Shelf-life Evaluation of Mango Jelly Candy: Critical Moisture Content Method Yudiastuti, Silvia Oktavia Nur; Handayani , Wiwik; Halim , Abdul; Putri, Aurelia Rosa Azaria
Sebatik Vol. 29 No. 2 (2025): December 2025
Publisher : STMIK Widya Cipta Dharma

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46984/sebatik.v29i2.2471

Abstract

Using the critical moisture content method, this study investigated the shelf life of mango jelly candy made from over-ripe arum manis mango. The product's shelf life must be evaluated to determine its effect after combining with citric acid. Tests were conducted using 0.5%, 1%, and 1.5% concentrations of citric acid. The mango jelly was wrapped in polypropylene packaging at a relative humidity (RH) of 78% and a temperature of 290 °C. Based on the analysis results, adding 0.5% citric acid yields a product with a longer shelf life compared to concentrations of 1% and 1.5%. An increase in the pH of mango jelly candy causes this. An increase in pH can cause syneresis, thereby increasing the water content in the jelly, which ultimately increases the Aw, allowing it to become a growth medium for microorganisms and resulting in a decrease in the characteristics of the mango jelly candy. The characteristics of the mango jelly product at a concentration of 0.5% as the chosen product formulation concentration are water content 19.91%, ash content 1.3%, fat content 0.33%, protein content 0.71%, and carbohydrate content 77.77%, and IC50 value at 16.11, with hedonic test values ​​for aroma at 3.56, color at 4.04, taste at 4.0, and texture at 3.56. All stored products, whether treated as A1, A2, or A3, will be damaged on the 4th day of storage. Based on Labudza's calculation analysis, mango jelly candies A1, A2, and A3 have shelf lives of 12, 8, and 6 days, respectively. And three days.
Analisis Preferensi Konsumen terhadap Teh Kulit Mangga Hasil Perbedaan Metode Produksi dan Penyajian: Analysis of Consumer Preferences for Mango Skin Tea Based on Differences in Production and Serving Methods Yudiastuti, Silvia Oktavia Nur; Rohmah, Febri Safinatur; Halim , Abdul; Handayani, Wiwik
Jurnal Ilmiah Inovasi Vol 26 No 1 (2026): April
Publisher : Politeknik Negeri Jember

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Abstract

Mango (Mangifera indica L) is one of the fruits that is widely produced in Indonesia, but the utilization of its peel has not been maximized. Mango peel is generally discarded as waste from mango fruit. Mango peel is known to contain bioactive compounds such as high phenolic compounds that can act as antioxidants. Mango peel can be developed into tea to increase its added value and minimize mango food waste. This study aims to determine the processing of mango peel tea using the blanching and wilting methods as the initial stages of processing and to evaluate the level of consumer acceptance of mango peel tea. This study was conducted using a Completely Randomized Design (CRD) with two factors in serving tea, namely tea concentration (2%, 4% and 6%) and brewing time (3, 5, and 7 minutes). The parameters observed were hedonic organoleptic tests including taste, aftertaste, aroma, and color involving 25 panelists. The test results showed that the production method, concentration and brewing time affected the level of panelist preference. The best formulation obtained was mango tea with a wilting process, with a tea concentration of 2% and a brewing time of 5 minutes.
Co-Authors A Halim Agung Wahyono Agung Wahyono Ahmad Haris Hasanuddin Slamet Anissa`u Choirun Anna Mardiana Handayani Arumsari, Alif Gita Brilliantina, Aulia Budiati, Titik Cahyana, Purwa Tri Dewi, Syahra Nakita Dharmawan, Tedy Een Sukarminah Efri Mardawati Ega Nur’aini Fauziah Elly Kurniawati Elly Kurniawati Elok Kurnia Novita Sari Elok Kurnia Novita Sari Febryan Kusuma Wisnu Findi Citra Kusumasari Halim , Abdul Handayani , Wiwik Hariyanti, Yesi Indah Dwi Kusuma Hernowo, Pandit Ismi Lailia Anggita Kusumasari, Findi Citra M.T.A.P. Kresnowati Marsetio - Maudiadwi Arsiwi Novita Sari , Elok Kurnia Nur Itsna Kurniasari Oryza Ardhiarisca Pangestu, Danar Pujo Perdana, Devtian Putera Prasetya Ramadhan Purnama, Wiwin Putri, Aurelia Rosa Azaria Putri, Resti Pranata Qurrota A’yun Mahros Ramadhan, Fadhil Hisyam Resti Pranata Putri Ricky Jadi Rezeqi Rizza Wijaya Rizza Wijaya Rizza Wijaya Rizza Wijaya Rohmah, Febri Safinatur Roni Kastaman Saiful Anwar SAIFUL ANWAR Subaktilah, Yani Tensiska, Tensiska Titik Budiati Tri Wahyu Saputra Wahyono, Agung Wiwik Handayani Wiwik Handayani Yani Subaktilah Yani Subaktilah Yazid Bindar Yesi Indah Dwi Kusuma Hariyanti Yossi Wibisono Yossi Wibisono Yossi, Wibisono