Processing Sky Rocket Melon into Jam with Various Acidifiers and Sugar Concentrations

DOI

10.2991/978-94-6463-128-9_24How to use a DOI?

Keywords

jam; melon; pineapple; Sky Rocket; sugar concentration

Abstract

The high production of melons in Indonesia is affected by non-optimal post-harvest handling and the accelerated loss of quality due to its abundant water content, which reduce its economic value. The Sky Rocket variety is Indonesia’s most widely grown type of melon. The post-harvest handling of melon that has not been implemented is the production of jam. The correct recipe must be determined to produce melon spread, or jam, with good characteristics. This study aims to determine the effects of the sucrose and acidifier on the physicochemical and sensory characteristics of the melon spread and to find the combination of treatments that produce the melon spread with the best physicochemical and sensory characteristics. This study used experimental methods and factorial randomized block design. The observed factors were the concentration of sucrose, 40%, 50% and 60%, and the type of acidifier, citric acid, lime and pineapple. Experiments were performed three times; thus, there were 27 experimental units. The variables observed included water content, acidity (pH), total dissolved solids and vitamin C content, as well as sensory variables such as colour, spreadability, texture, melon aroma, sweet taste and preference. The use of different concentrations of sucrose affected the water content, total dissolved solids, and sensory variables of the melon spread. The type of acidifier affected the physicochemical and sensory variables of the melon spread, except for the total dissolved solids. The interaction between the sucrose and the acidifier only affected the sensory variables. The best treatment combinations were treatment with 50% sucrose and pineapple with a water content of 31.49%, pH 6.90, TPT 71.00°Bx, vitamin C of 114.40 mg/100 g, colour 3.55 (bright green), spreadability 4.05, texture 3.12, melon aroma 3.00, sweet taste 4.23 and preference 3.43.

Copyright

© 2023 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  - Nur Aini
AU  - Retno Setyawati
AU  - Muti Alyani
AU  - Budi Sustriawan
AU  - Ruly Eko Kusuma Kurniawan
PY  - 2023
DA  - 2023/04/19
TI  - Processing Sky Rocket Melon into Jam with Various Acidifiers and Sugar Concentrations
BT  - Proceedings of the 3rd International Conference on Sustainable Agriculture for Rural Development (ICSARD 2022)
PB  - Atlantis Press
SP  - 230
EP  - 243
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-128-9_24
DO  - 10.2991/978-94-6463-128-9_24
ID  - Aini2023
ER  -