Sensory Characteristics, Fiber Content, Potassium Jelly Drink from Watermelon Albedo (Citrullus lanatus) and Honey Pineapple (Ananas comosus L)

DOI

10.2991/978-94-6463-427-3_11How to use a DOI?

Keywords

watermelon rind; pineapple honey; jelly drink

Abstract

Watermelon rind contains high levels of citrulline and arginine, which can help reduce high blood pressure. Honey pineapple has a sweeter taste than other types of pineapple, which can reduce blood pressure in hypertensive patients, partly due to its potassium content. Reduction of added sugars such as sucrose and increased consumption of whole fruits will lower blood pressure. In order to make jelly drinks, this study compares the sensory qualities, fiber content, and potassium content of watermelon rind with honey pineapple rind. This type of research is pre-experimental, three treatments are P1 = 500 g watermelon rind juice: 0% pineapple honey juice; P2 = 500 g watermelon rind juice: 7.5% pineapple honey juice; P3 = 500 g watermelon rind juice: 15% pineapple honey juice. Organoleptic test (hedonic test) with 4 scales, fiber content gravimetric method, potassium content AAS method, carried out in August 2023. Data analysis using SPSS program. The results of the organoleptic test of watermelon rind jelly drink with honey pineapple juice that the panelists liked the most was treatment P3, namely the addition of 15% honey pineapple juice with an average color value of 3.3 (like), aroma 3.2 (like), texture 3.6 (very like) and taste 3.6 (very like). Kruskall wallis test results obtained p value < 0.000. Furthermore, the sample preferred by panelists (P3) was analyzed for fiber and potassium content. In conclusion, jelly drink treatment 3 (P3) has the highest acceptability, fiber content of 0.48 g, and potassium content of 89.60 mg. Through this study, Jelly drink treatment three (P3) can be an alternative snack for people with hypertension and the general public.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Nurjannah Nurjannah
AU  - Rosnah Rosnah
AU  - Teguh Fathurrahman
AU  - Hariani Hariani
AU  - Anniken Rahmah Dewi
AU  - Lena Atoy
AU  - Dali Dali
PY  - 2024
DA  - 2024/05/22
TI  - Sensory Characteristics, Fiber Content, Potassium Jelly Drink from Watermelon Albedo (Citrullus lanatus) and Honey Pineapple (Ananas comosus L)
BT  - Proceedings of the 1st Halu Oleo International Conference on Public Health (HOICPH 2023)
PB  - Atlantis Press
SP  - 85
EP  - 96
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-427-3_11
DO  - 10.2991/978-94-6463-427-3_11
ID  - Nurjannah2024
ER  -