Physical and Chemical Characteristics Marmalade of Rimau Gerga Lebong with Addition of Citrus Kalamansi

DOI

10.2991/absr.k.210609.061How to use a DOI?

Keywords

marmalade, RGL, kalamansi, sugar

Abstract

Rimau Gerga Lebong (RGL) and kalamansi are two types of oranges typical of Bengkulu. Both types of oranges can be developed into processed products such as marmalade. This study aimed to obtain the effect of the addition of kalamansi and sugar on the physical and chemical characteristics of marmalade. This study used a randomized block design (RBD) method with two factors, namely the RGL-kalamansi ratio (1:0; 1:1; 2:1; 3:1; 4:1) and the addition of sugar (55, 65, and 75%). Anova and Tukey are the tools used in data analysis. The results showed that using the RGL-kalamansi ratio of 4: 1 produced the highest vitamin C. Making marmalade by combining two types of Bengkulu typical citrus can improve the properties of marmalade, especially water content and vitamin C. The addition of sugar can increase the total value of dissolved solids and reduce water content. Utilization of the typical local oranges of Bengkulu is expected to increase the added value of this commodity.

Copyright

© 2021, the Authors. Published by Atlantis Press.

Open Access

This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).

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TY  - CONF
AU  - Tuti Tutuarima
AU  - Laili Susanti
AU  - Hasanuddin
AU  - Andre Gumilar
AU  - Zainuddin
PY  - 2021
DA  - 2021/06/11
TI  - Physical and Chemical Characteristics Marmalade of Rimau Gerga Lebong with Addition of Citrus Kalamansi
BT  - Proceedings of the International Seminar on Promoting Local Resources for Sustainable Agriculture and Development (ISPLRSAD 2020)
PB  - Atlantis Press
SP  - 393
EP  - 398
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.210609.061
DO  - 10.2991/absr.k.210609.061
ID  - Tutuarima2021
ER  -