Abstract
This research was conducted to determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt. The research used completely randomized design with two factors, i.e the addition of kweni mango juice (12.5%, 15.0%, 17.5%) and percentage of Carboxymethyl Cellulose (CMC) (0.3%, 0.5%, 0.7%). The results showed that kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) had highly significant effect on ash content, vitamin C content, total lactic acid bacteria, and viscosity. The addition of kweni mango of 17.5% and 0.7% of Carboxymethyl Cellulose was the best treatment, based on the parameters of ash content, vitamin C content, total lactic acid bacteria, and viscosity. The antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed. The results showed that it was 75.15 µg/mL.
Highlights
The development of fermented products, which are functional foods, continues to increase
Fruitghurt is a fermented product of various fruit juices, including dragon fruit, melon, grapes, bananas, papaya, mango, blueberries, and others [2]
One modification of fruitghurt is the use of raw materials from fruit waste, such as fruit peels
Summary
The development of fermented products, which are functional foods, continues to increase. Fruitghurt is a fermented product of various fruit juices, including dragon fruit, melon, grapes, bananas, papaya, mango, blueberries, and others [2]. One modification of fruitghurt is the use of raw materials from fruit waste, such as fruit peels. The addition of kweni mango juice can increase the aroma, taste, as a natural colorant, and nutritional value of the fruitghurt. Research is needed to maximize the utilization of processed fruit-based waste into modern functional food products, to increase the added value and marketability of fruit, to produceiia probiotic drink product in the formiiof fruitghurt, which isiihealthyiandiipreferred for alliiages,iito determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt, and to obtain a formula with the best quality
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