Ciri fiziko-kimia buah karanda (carissa carandas) dan sifat berfungsi pastilnya

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Date
2008
Authors
Din, Khuzma
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The physical and chemical characteristics of the fruits (Carissa carandas) at full ripen stage were studied. The oval shape fruits were 2.40±0.30 em in length and 1.80±0.23 em in diameter while the density of fruit was 0.82±0.07 g/cm3 . The yield of the juice was 2.08±0.28 g/ml. The pH of fruits was 2.56±0.03 with total acidity of 0.67±0.43% and total soluble solid of 9.30±0.0 I 0 Brix. In proximate analysis showed the moisture content of karanda fruits was 82.4%, carbohydrates (13.74%), fat (1.67%), ash (1.10%) and protein (1.09%). Total phenolics content was 109.64 ± 0.04 mg catechol/1 OOg whereas total flavonoid was 56.31±0.36 mg/1 OOg. The fruits were found to contain colour pigments which were anthocyanins (122 mg/1 OOg) and carotenoid (18.1 0±3.52 mg/lOOg) giving the fruits purple dark colour. The minerals found including potassium (185.72 ± 8.65mg/100g), phosphorus (80.22 mg/lOOg), calcium (67.28 mg/100g), magnesium (11.22 mg/1 OOg), sodium ( 1. 59 mg/ 1 OOg), ferum ( 1.24 mg/1 OOg), zinc ( 1.11 mg/1 OOg) and copper (0.25 mg/1 OOg). The total dietary fiber content in karanda was 38.55±4.19% while pectin content was 24.59±0.98%. Glucose-6-phosphate (569.06 mg/lOOg) was the highest sugar component in the fruit followed by fructose (282.17 ± 4.33 mg/lOOg), glucose (170.77 mg/lOOg), sucrose, (12.81 mg/1 OOg) and stachyose (3.35 mg/1 OOg). Oxalic acid ( 43.45±0. 78 mg/ml) was the highest organic acids compared to others, malic acid (41.16±0.68 mg/ml), citric acid (13.16±0.43 mg/ml), quinnic acid (11.95±0.23) and tartaric acid (9.24±0.08). Ascorbic acid or vitamin C content of the fruit was 78 mg/1 00 ml with antioxidant activity of 62.23±1.52%. FTIR spectrums were showed five functional groups existed in karanda fruit and 40 components of volatile compounds identified with terpene, fatty acids, ester, ketone and alcohol found to be the major components. The juice ofkaranda fruit exhibited high nutritive value and a numbers of functional properties which were then made into pastilles with 3 different formulations namely formulation A, formulation B and formulation C which are difference in amount of gelatin added. Formulation C showed the highest (15.89%) moisture content compared to others but have similar amount of total soluble solid and pH which were 85°Brix and pH 4.5 respectively. The outer colour of the pastilles was darker than the inner colour with formulation A showed the lightest colour compared to formulation B and formulation C. For texture analysis, formulation A demonstrated the hardest texture with higher cohesiveness than the other two formulations. While formulation B was the most elastic. Formulation C showed the highest ( 1.48±0.51 mg/IOOg) total phenolics content followed by formulation B (1.32±0.34 mg/lOOg) and formulation A (1.29±0.20 mg/lOOg). Similar trend was observed in total anthocyanins content with formulation C .(64.32±5.67 mg/IOOg) was the highest followed by formulation B (60.86±2.45 mg/100g) and formulation A (52.44±0.04 mg/IOOg). Carotenoid content was the lowest in formulation A (0.19±0.04 mg/lOOg) followed by formulation B (0.29±0.05 mg/lOOg) and formulation C (0.43±0.06 mg/lOOg). Given sensory test, formulation B was choosed as the best pastilles by most panelist rather than the two formulations. Formulation B was then compared with two commercial pastilles available in market and eventually formulation B of karanda pastille was considering its high total phenolics content (50.52 mg catechol/100g) compared to commercial 1 (40.27 mg catechol/lOOg) and commercial 2 (97.85 mg catechol/1 OOg). Given formulation B, five other formulations were produced with modification of karanda juice concentration and amount of rutin copigment added referred as formulationS, T, U, V and W. Storage study was conducted for 8 weeks to determine the physical changes which formulation U and V were found to be the best formulation with only slight changes in colour within storage period due to rutin copigment added and were the most organoleptically acceptable formulation in sensory test.
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Kimia buah karanda , (Carissa carandas) , Sifat berfungsi
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