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Pakistan Journal of Nutrition
Year: 2020  |  Volume: 19  |  Issue: 4  |  Page No.: 212 - 216

The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus)

Anni Faridah, Rahmi holinesti, Minda azhar, Nadilla Cahyani and Daimon Syukri    

Abstract: Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruit’s peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumer’s acceptable functional food.

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