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Effect of kweni mango juice addition and percentage of carboxymethyl cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt
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This research was conducted to determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt. The research used completely randomized design with two factors, i.e the addition of kweni mango juice (12.5%, 15.0%, 17.5%) and percentage of Carboxymethyl Cellulose (CMC) (0.3%, 0.5%, 0.7%). The results showed that kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) had highly significant effect on ash content, vitamin C content, total lactic acid bacteria, and viscosity. The addition of kweni mango of 17.5% and 0.7% of Carboxymethyl Cellulose was the best treatment, based on the parameters of ash content, vitamin C content, total lactic acid bacteria, and viscosity. The antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed. The results showed that it was 75.15 µg/mL.
Title: Effect of kweni mango juice addition and percentage of carboxymethyl cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt
Description:
This research was conducted to determine the effect of kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) on the physicochemical characteristics of watermelon albedo fruitghurt.
The research used completely randomized design with two factors, i.
e the addition of kweni mango juice (12.
5%, 15.
0%, 17.
5%) and percentage of Carboxymethyl Cellulose (CMC) (0.
3%, 0.
5%, 0.
7%).
The results showed that kweni mango juice addition and percentage of Carboxymethyl Cellulose (CMC) had highly significant effect on ash content, vitamin C content, total lactic acid bacteria, and viscosity.
The addition of kweni mango of 17.
5% and 0.
7% of Carboxymethyl Cellulose was the best treatment, based on the parameters of ash content, vitamin C content, total lactic acid bacteria, and viscosity.
The antioxidant activity of fruitghurt with the best physicochemical characteristics was analyzed.
The results showed that it was 75.
15 µg/mL.
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