Effect of citric acid and sucrose concentration on the quality of passion fruit jelly with dutch eggplant

International Conference on Agribussines, Food and Agro-Technology

Tua, Siringoringo Maruli^1 ; Apul, Sitohang^1 ; Restuana, Sihombing Dewi^1 ; Rosa, Tampubon^1 ; Maruba, Pandiangan^1 ; Posman, Sibuea^1 ; Delima, Panjaitan^1 ; Sisilia, Yanti^1 ; Oktavia, Tambunan Devi^1

Faculty of Agriculture, Universitas Katolik Santo Thomas, Indonesia^1

关键词: Acid concentrations;    Combination treatments;    Factorial design;    Passion fruits;    Ph decrease;    Sucrose concentration;    Total acids;    Vitamin c contents;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/205/1/012050/pdf
DOI  :  10.1088/1755-1315/205/1/012050

来源: IOP

【 摘 要 】

The effect of citric acid and sucrose concentration on the quality of passion fruit jelly (Passiflora edulis) with dutch eggplant (Solanum betaceum) was aimed to determine the effect of citric acid and sucrose concentration on the quality of passion fruit jelly with dutch eggplant. This study used a completely randomized factorial design, with a comparison of citric acid concentration with dutch passion fruit and eggplant juice, which consisted of 2 factors: the ratio of citric acid concentration to passion fruit and dutch eggplant, and the second factor was the ratio of sucrose concentration. The results showed that the higher the concentration of citric acid, the water content, total acid, vitamin C levels and organoleptic values increased, while ph decreased. the higher the concentration of sucrose, the water content, total acid, vitamin C levels and organoleptic values increase, while ph decreases. the combination treatment of citric acid and sucrose concentration had a very significant effect on pH and organoleptic value, but the effect was not significant on water content, vitamin C content and total passion fruit passion fruit with dutch eggplant.