The influence of carambola starfruit (Averrhoa bilimbi) and Papaya (Carica papaya) on the quality of the organoleptic properties, vitamin C content, and fiber at jelly candies

Abstract

Health is a fundamental important thing to be considered by every individual, especially the intake of vitamin C and fiber in adults. High vitamin C needs to make the most people consume supplements or injections of vitamin C. megadosis consumption megadosis supplementation can provide dangerous side effects if not pay attention to the physical condition, needs, dose, and allergic factors. Unlike the consumption of vitamin C and fiber from fruits no side effects at all. Therefore, soft candy made of processed products made from natural fruit whose production is abundant but utilization is still very lacking. Jelly is made from the balance starfruit and papaya, contain vitamin C and fiber. The purpose of this study to determine the effect of starfruit and papaya counterweight on the quality of the organoleptic properties, vitamin C and fiber in jelly. This is an experimental research design with a total sample of 31 people. Data were analyzed with the organoleptic jelly Kruskal Wallis significance level of p <0.05. The results showed no counterbalance starfruit and papaya on the organoleptic properties of the aspects of color and texture, while the organoleptic properties such as taste and aroma stated no counterbalance to jelly. It is advisable to make candy jelly starfruit and papaya with a proportion of 50%:50%, with a content of 35.10 mg of vitamin C and fiber 0.95%. Subsequent research can be developed with a quantitative analysis of nutrients, analysis of moisture, ash, reducing sugar,