Normal view MARC view ISBD view

Dragon fruit (Hylocereus polyrhizus) peel jam with sugar palm (Arenga pinnata) syrup as sweetener / by Eric A. De Guzman.

By:

De Guzman, Eric A [author]

Contributor(s):

Reterta, Aitee Janelle E [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2017Description: xii, 55 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

635.043 D34 2017

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food and Environmental Resources (CAFENR) , Institute of Food Science and Technology.

Abstract: DE GUZMAN, ERIC A. "Dragon Fruit (hylocereus polyrhizus ) Peel Jam with Sugar Palm (arenga pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. May, 2017. Adviser Aitee Janelle E. Reterta, MSc. The study determined the best formulation for utilization of sugar palm syrup in preparation of dragon fruit peel jam as sweetener. Specifically, it identified which formulation will be used in production of dragon fruit peel jam with sugar palm syrup as sweetener; determine the physic-chemical properties (pH, TSS and Aw) of dragon fruit peel jam, evaluate the sensory properties ( color, texture, aroma, flavor, sourness, off-flavor, Sweetness and General Acceptability ), determine the consumer acceptability and production cost in utilizing sugar palm syrup in production of dragon fruit peel jam. Dragon fruit peel jam was prepared by mixing the fruit peel and the sweetener (Figure 1). The mixtures were then heated until sufficient water has evaporated for 45 minutes up to 1 hour. The four formulations of dragon fruit peel jam in this study were 1 kilogram peel with 1 kg cane sugar (TO), lkg peel: 1 Liter 65° brix of kaong syrup (Ti), lkilogram peel: 1.5 Liters 65° brix of kaong syrup (T2) and 1 kilogram peel : 2 Liters 65° brix of kaong syrup (T3). Based on physico-chemical analysis and sensory evaluation, dragon fruit peel jam with 1 L kaong syrup (T1) has a pH of 4.043, 67 °Brix TSS and A„ of 0.588. According to sensory evaluation it was determined to have a deep red color, a soft texture aroma of sugar palm syrup was perceptible, dragon fruit flavor was detectable, off-flavor was perceptible, sweet and slightly sour taste and was generally acceptable. Dragon fruit peel jam with 1 L 65° brix of kaong syrup (Ti) was rated as highly acceptable by the consumers. Moreover, consumers preferred dragon fruit peel jam with 1 L 65° brix of kaong syrup (T I) than Dragon fruit peel jam with 1kg of cane sugar (TO). And 68% of the consumers are willing to buy the Ti than TO. Processing of 1 kg of dragon fruit peel and 1 L of kaong syrup will yield 5 jars of jam, which have a unit cost of 124.26 / 350 grams.

List(s) this item appears in: Theses 2022 | Sugar Palm

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	635.043 D34 2017 (Browse shelf(Opens below))		Link to resource	Room use only	T-8025		00080324

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food and Environmental Resources (CAFENR) , Institute of Food Science and Technology.

DE GUZMAN, ERIC A. "Dragon Fruit (hylocereus polyrhizus ) Peel Jam with Sugar Palm (arenga pinnata) Syrup as Sweetener. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. May, 2017. Adviser Aitee Janelle E. Reterta, MSc.

The study determined the best formulation for utilization of sugar palm syrup in preparation of dragon fruit peel jam as sweetener. Specifically, it identified which formulation will be used in production of dragon fruit peel jam with sugar palm syrup as sweetener; determine the physic-chemical properties (pH, TSS and Aw) of dragon fruit peel jam, evaluate the sensory properties ( color, texture, aroma, flavor, sourness, off-flavor, Sweetness and General Acceptability ), determine the consumer acceptability and production cost in utilizing sugar palm syrup in production of dragon fruit peel jam.

Dragon fruit peel jam was prepared by mixing the fruit peel and the sweetener (Figure 1). The mixtures were then heated until sufficient water has evaporated for 45 minutes up to 1 hour.

The four formulations of dragon fruit peel jam in this study were 1 kilogram peel with 1 kg cane sugar (TO), lkg peel: 1 Liter 65° brix of kaong syrup (Ti), lkilogram peel: 1.5 Liters 65° brix of kaong syrup (T2) and 1 kilogram peel : 2 Liters 65° brix of kaong syrup (T3).

Based on physico-chemical analysis and sensory evaluation, dragon fruit peel jam with 1 L kaong syrup (T1) has a pH of 4.043, 67 °Brix TSS and A„ of 0.588.
According to sensory evaluation it was determined to have a deep red color, a soft texture aroma of sugar palm syrup was perceptible, dragon fruit flavor was detectable, off-flavor was perceptible, sweet and slightly sour taste and was generally acceptable. Dragon fruit peel jam with 1 L 65° brix of kaong syrup (Ti) was rated as highly acceptable by the consumers. Moreover, consumers preferred dragon fruit peel jam with 1 L 65° brix of kaong syrup (T I) than Dragon fruit peel jam with 1kg of cane sugar (TO). And 68% of the consumers are willing to buy the Ti than TO.

Processing of 1 kg of dragon fruit peel and 1 L of kaong syrup will yield 5 jars of
jam, which have a unit cost of 124.26 / 350 grams.

Submitted to the University Library July 17, 2017 T-8025