Yong, Kim Chye (2007) Penghasilan produk minuman jus buah naga varieti putih campuran mangga air. Universiti Malaysia Sabah. (Unpublished)
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Abstract
The producing of mix dragon fruit and mango fruit juice beverage was carried and using a method adapted from the method used by MARDI. A total of 13 formulations were produced. From the result of BIB ranking test, the 4 best formulations (F2, F3, F6, F7) was pick according to the higher rank sum given by panelist. From the result of hedonic, the formulation F2 was the best formulation that gets the highest means score for parameter of sourness (4.40 ± 1.48), balance of sweet and sour (4.90 + 1.30) and overall acceptance (5.03 + 0.96). The best formulation has the pH of 4.40, °Briks value of 12 and acidity of 0.24%. The results of proximal analysis shows that the product has the moisture content of 84.0 + 0.00%, ash content of 0.24 + 0.01 %, fiber content of 0.23 + 0.01%. fat content of 0.03 + 0.01%, total carbohydrate of 15.23 + 0.00 and total vitamin C of 0.09 + 0.00%. For shelf life study, the product will be stored under cool temperature (4°C) for 8 weeks. The result of physicochemistry shows that the pH, °Briks value and acidity decease to the value of 4.26 + 0.00,7.0 + 0.1 °Briks and 0.72% respectively. The results of miaobiology shows that the colony forming unit for PCA was 4.8 x 103 cfwhtl. While the colony loaning unit for PDA was 6.2 x 102 c*WhN. The results of pared comparison test shows that there is no significant different (>O. 05) for the sampel that stored for 14 days with the sample R. But there is significant differece (<0.05) liar the sampel that stored for 28 and 54 days with sample R. The sampel that stored for 28 days has significant different (<O. 05) with sample R in terms of color, sweetness and overall acceptance. While the sampel that stored for 54 days has significant different (<0.05) with sample R in terms of color, aroma, sweetness, sourness, balance of sweet and sour and overall acceptance. Consumer test shows that 45% of consumer will buy the product, 38% maybe will and 17% will not buy the product .
| Item Type: | Academic Exercise |
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| Keyword: | dragon fruit, mango fruit juice beverage |
| Subjects: | T Technology > TP Chemical technology > TP1-1185 Chemical technology > TP500-660 Fermentation industries. Beverages. Alcohol |
| Department: | SCHOOL > School of Food Science and Nutrition |
| Depositing User: | ADMIN ADMIN |
| Date Deposited: | 21 Feb 2011 18:18 |
| Last Modified: | 16 Oct 2017 13:52 |
| URI: | https://eprints.ums.edu.my/id/eprint/1653 |
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