Physical and Chemical Characteristics Marmalade of Rimau Gerga Lebong with Addition of Citrus Kalamansi

Abstract

Rimau Gerga Lebong (RGL) and kalamansi are two types of oranges typical of Bengkulu. Both types of oranges can be developed into processed products such as marmalade. This study aimed to obtain the effect of the addition of kalamansi and sugar on the physical and chemical characteristics of marmalade. This study used a randomized block design (RBD) method with two factors, namely the RGL-kalamansi ratio (1:0 ; 1:1 ; 2:1 ; 3:1; 4:1) and the addition of sugar (55, 65, and 75%). Anova and Tukey are the tools used in data analysis. The results showed that using the RGL-kalamansi ratio of 4: 1 produced the highest vitamin C. Making marmalade by combining two types of Bengkulu typical citrus can improve the properties of marmalade, especially water content and vitamin C.. The addition of sugar can increase the total value of dissolved solids and reduce water content. Utilization of the typical local oranges of Bengkulu is expected to increase the added value of this commodity.