Proceedings

Substitution of Commercial Pectin with Lemon Pectin in Production of Raspberry Jam towards their Physicochemical Properties and Sensorial Acceptance

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In the attempt of reducing fruit waste from fruit industry, thawed fruit and lemon waste (peel and pith) can be utilized to produce jam. Pectin, a vital gelling agent in jam making is abundant in lemon waste, however, its yield and effectiveness depends on the extraction method. In this study, the lemon pectin was extracted from using heat and strained with cheesecloth. The pectin was then added to the raspberry jam in four formulation (100%C; 70%C,30%L; 30%C,70%L; 100%L). This study aim to analyze the effectiveness of substituting commercial pectin with lemon waste pectin in production of raspberry jam and determine which ratios of commercial pectin to lemon pectin performed best. The result showed that lemon pectin was able to substitute commercial pectin in jam making, as suggested by its ability to thicken the jam and meet the required quality standards such as pH and brix. However, it can be concluded that the use of lemon pectin in substituting commercial pectin in jam production should not be done completely, as it might caused it to be too viscous, degrade its color and antioxidant activity, and its sensorial properties was not well accepted by the panelists. Therefore the substitution of lemon pectin to commercial pectin should be done partially, with the result in this study showed that the 70% commercial pectin with 30% (6gr) lemon pectin performed the best in terms of its sensorial properties, good antioxidant activity, color and physicochemical properties.

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Detail Information

Series Title

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Call Number

FT 23-042

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)

Pectin
physicochemical properties
Antioxidant activity
acceptance test
lemon
raspberry jam

Specific Detail Info

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Statement of Responsibility

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