Abstract
Star fruit is a non-seasonal fruit that can be harvested three to four times a year. One possible way to process a star fruit is to make it into sorbet. Additional ingredients such as sugar and lime juice will help improve the quality of star fruit sorbet. The purpose of this study was to acquire the best formulation of honey star fruit sorbet by adding sugar and lime juice and to find out the effect of different concentration of sugar and lime juice on the level of predilection, physical traits, level of vitamin C, and antioxidants activity. This study consisted of two phases; the production of lime essence in phase one and the making of star fruit sorbet in phase two as the main study. The result of best formulations selected based on organoleptic test of panellists’ level of predilection were formulation of 150 g sugar + 30 g lime, 90 g sugar + 60 g lime, and 120 g sugar + 60 g lime. Analysis of variance results indicated different formulation of star fruit sorbet had significant effect (P<0.05) on colour, flavour, aroma, and overall but showed no difference on the texture of star fruit sorbet. Overall, the best formulation was 150 g sugar + 30 g lime juice with overrun score of 23.52%, pH 4.20, sugar content of 26.85 oBrix, melting time of 43.16 minutes, vitamin C content of 0.968 mg, and antioxidant activity of 320.86 ppm.Keyword: antioxidant activity; hedonic test; organoleptic test.
Highlights
Star fruit is a non-seasonal fruit that can be harvested three to four times per year (Wadud et al 2017)
The materials used in the production of star fruit sorbet were star fruit, CMC (Carboxyl Methyl Cellulose), lime, sucrose sugar, DPPH solution, and other materials
Based on results from conducted hedonic test, there were three formulations with highest overall score from the panelists, which were S3 (150 g sugar + 30 g lime juice), S4 (90 g sugar + 60 gr lime juice), and S5 (120 g sugar + 60 g lime juice) with average of 3.60, 3.41, and 3.53 respectively, that were in neutral scale (Table 2 and Figure 1)
Summary
Star fruit is a non-seasonal fruit that can be harvested three to four times per year (Wadud et al 2017). The production of star fruit in 2016 in Tuban was up to 102,200 kg (Central Bureau of Statistics 2017). The abundance of star fruit production that was not matched by innovation in processing led to star fruit waste. According to Sumiasih et al (2016), consumers reject star-fruits that were kept at room temperature after ten days due to a decline in quality and freshness. The innovation of star fruit products is developed to extend star fruit shelf life and retain star fruit freshness as well as increasing added value. Sorbet can be used as one alternative of star fruit innovation product because sorbet is a processed product that is kept in low temperature, can extend shelf life.
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