Thesis

The Effect of Different Processing Methods to Make Candied Lemon Peel In Order to Reduce Lemon Waste In PT Bali Food Industry

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In the process of manufacturing lemon juice, a significant proportion of the byproduct,
specifically 83%, is discarded. Fruit leftovers are biodegradable and potentially harm the
environment due to their high moisture and microbial load. A product was developed out of
citrus peels in an effort to utilize lemon waste during the production of “Maha lemon” in order
to increase the value of lemon byproduct. The objective of this study is to evaluate the
processing method toward sensory and physicochemical properties of candied lemon peel.
The method employed to evaluate the acceptability of the candied lemon peel involves the
application of sensory analysis techniques, particularly the Hedonic test and CATA (Check
All That Applies). The sensory analysis data was supported by physicochemical analysis.
According to the analysis conducted, the candied lemon peel that utilizes the boiling and
freezing is deemed the most suitable method. The processing methods have a notable
impact on several key characteristics, including the visual attribute of a yellow outer layer
appearance, the transparency of the inner layer, the toughness of the product, and the lower
level of bitterness. Therefore, candied lemon peel can be produced to make sustainable
product and increase company’s revenue.

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Availability

Detail Information

Series Title

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Call Number

FT 23-027

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

physicochemical properties
Waste
candied lemon peel
sensory properties

Specific Detail Info

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Statement of Responsibility

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Other version/related

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