| dc.description.abstract | This research aims to evaluate the impact of adding citric acid and lemon peel
pectin on the quality characteristics of cocoa peel jam. The study was carried out
in the Laboratory of Food Chemical and Biochemical Analysis, Food Technology
Program, and the Research and Technology Laboratory, Agrotechnology
Program, Faculty of Agriculture, as well as the Nutrition Laboratory, Faculty of
Public Health, University of North Sumatra, Medan. The experimental design
employed was a factorial Completely Randomized Design (CRD) with two
factors: the addition of citric acid (0.1%, 0.2%, 0.3%, and 0.4%) and lemon peel
pectin (0.8%, 1.0%, 1.2%, and 1.4%). The parameters analyzed included moisture
content, total dissolved solids, acidity, total sugar, antioxidant activity, crude
fiber content, spreadability, and sensory evaluations of color, taste, aroma,
texture, and overall acceptability.
The results indicated that the addition of citric acid significantly affected pH,
moisture content, total dissolved solids, crude fiber, total sugar, spreadability,
taste, texture, and overall acceptability, while it had no significant effect on
antioxidant activity, color, and aroma. Similarly, the addition of lemon peel pectin
had a significant effect on pH, moisture content, total dissolved solids, crude
fiber, total sugar, spreadability, taste, texture, and overall acceptability, but no
significant effect on antioxidant activity, color, or aroma. The interaction between
citric acid and lemon peel pectin had a significant impact on crude fiber, taste,
texture, and overall acceptability, as well as total sugar, but showed no
significant interaction effects on pH, moisture content, total dissolved solids,
spreadability, antioxidant activity, color, or aroma. | en_US |
