Physical and Sensory Characteristics of Pedada Juice

Abstract

Sonneratia caseolaris or known as Firefly Mangrove, or Mangrove Apple is an evergreen, tropical, commonly in Tanjung Jabung Barat, Jambi Province. The nutritional content in 100 g of pedada consists of 9.21% protein, 4.81% fat, 77.57% carbohydrates and 56.74 mg of vitamin C. The nutritional potential can be exploited through efforts to diversify food into fruit juice drinks. Knowing the effect of adding pedada and sugar proportions on the physical and sensory characteristics of pedada juice and determining the best pedada juice formulation is the aim of this study. The treatment used was based on preliminary research was the proportion of pedada and sugar using six treatments was P1 (pedada 150 g: 0% sugar), P2 (pedada 150 g: sugar 60%), P3 (pedada 150 g: 70% sugar), P4 (200 g of pedada: 0% sugar), P5 (200 g of pedada: 60% sug-ar) and P6 (200 g of pedada: 70% sugar). Data were statistically tested using two way ANOVA analysis. The results of the study of pedada juice with the composition of 200 g of pedada and the addition of 70% sugar had the best characteristics. The best physical characteristics of pedada fruit juice have a pH value of 3.20 (acid), viscosity 2.88 cp, and an L * 47.19 value (close to bright). The best sensory characteristics of pedada juice are the preferred color and odor, sweet and sour taste, liquid texture, overall acceptance is preferred.