Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets

Mazarina Devi and Soenar Soekopitojo and Laili Hidayati and Issutarti and Wiwik Wahyuni and Mansoor Abdul Hamid and Naufal Kukuh Tata Asri (2024) Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets. Bulletin of Culinary Art and Hospitality, 3 (2). pp. 1-6. ISSN 2797-8249

	Text ABSTRACT.pdf Download (41kB)
	Text FULL TEXT.pdf Restricted to Registered users only Download (234kB) \| Request a copy

URL: https://www.researchgate.net/publication/377314559...

Abstract

Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a Completely Randomized Design (CRD) with four different drying time treatments consisting of 4 levels (6 hours, 7 hours, 8 hours, and 9 hours) and 2 replications. Observation data were analyzed using One-way ANOVA followed by the DMRT test. The results showed that Dewandaru dried sweets with a drying time of nine hours had the highest chemical properties based on the parameters of the protein content of 3.56 percent, moisture content of 30.90 percent, ash content of 1.81 percent, carbohydrate content of 63.96 percent, fat content 0.4 percent, flavonoids 5,950.85 mg/kg, saponins 46.70 mg/kg, and tannins 242.56 mg/kg. Thus, the drying time rate affects the chemical properties of Dewandaru fruit. However, drying for 9 hours has a higher fat content than other treatments.

Item Type:	Article
Keyword:	Proximate , Dewandaru fruit ,Dried sweets
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics T Technology > TX Home economics > TX1-1110 Home economics > TX642-840 Cooking
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	ABDULLAH BIN SABUDIN -
Date Deposited:	04 Jul 2024 14:03
Last Modified:	04 Jul 2024 14:03
URI:	https://eprints.ums.edu.my/id/eprint/39016

Actions (login required)

View Item