Characteristics of tamarillo jelly drink using various sugar concentration and the proportion of papayas as a healthy drink for school children

Abstract

Jelly drinks arepopular drinks for school children. As a healthy alternative for school children, the tamarillo jelly is made from natural ingredients which contains as like as vitamin C. This study aimed to determine the best formula between proportion of papayas, sugar concentration, physicocemical and vitamin C every serving size based onRecommended Daily Allowance (RDA).This study used Randomized Block Design (RBD) with 2 factors were examined that consist of proportion tamarillo: papaya (A) of 70%:30% (A1); 60%:40% (A2); 50%:50% (A3), and the sugar concentration (B) at 10% (B1); 15% (B2); 20% (B3). Six combinations of treatments were repeated for two times producing 18 experimental units. The organoleptic variable analyzed by Friedman test, if there were significant different continued by Comparative Test Dual 5% and the best product used Effectiveness Index Test.Treatment was done by combining tamarillos and papayas in certain proportions. It resulted in different effects on the organoleptic variables comprising of color, aroma, texture, taste and preference. The treatment that produces the best jelly drink contain a 50% proportion of papaya and a 15% the concentration of sugar (A3B2) with organoleptic properties such as yellowish red color; chewy texture; sweetness; and tend to preference with physicochemical properties pH 4; sugar reduction of 2.87% and viscosity of 1520 cP. This product provided a vitamin C contribution of 63.6-70.7% RDA with a serving size of 140-157 ml.