The effect of sucrose and citric acid concentration of Candi banana peels jam on physico-chemical and sensory characteristics

Abstract

Jam is one of complementary foods which has the viscous texture and usually prepared from fruit puree. The fruit contains pectin in which it will be combined with sucrose and acid to form gel. Banana peel also contains the pectin. This current study aims to investigate the effect of citric acid and sucrose concentration on physico-chemical and sensory characteristics of Candi banana peels jam. Completely Randomized Block Design was assigned to investigate the main factors. Factor I is the citric acid concentration (0.2% and 0.4% w/v). Factor II is the concentration of sucrose (50%, 60%, and 70% w/v). Each treatment was replicated 3 times. “Candi” banana peels jam with combination 0.2% of citric acid and 70% of sucrose is considered as the best treatment. The best Candi banana peels jam has been characterised by 48.80% water content; 4.97 pH values; 45.10 ⁰Brix total dissolved solids; and the spreading length is 9.3 cm. While the sensory attributes intensity were 8.8 for sweetness; 2.4 for sourness; 3.4 for astringency; 8.9 for color; 5.5 for firmness; 10.5 for spreadibility; and 8.4 for spreading length.