Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition
This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1, 2, and 3. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxida...
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Hasanuddin University Department of Food Science and Technology
2022
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Online Access: | https://repository.ugm.ac.id/283141/1/scopus%2822%29.bib https://repository.ugm.ac.id/283141/2/shidayat%2C%2B6.%2B732%2B%28208-218%29-1.pdf https://repository.ugm.ac.id/283141/ http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/732/275 |
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id-ugm-repo.2831412023-11-24T02:24:10Z https://repository.ugm.ac.id/283141/ Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition Hakiki, Dini Nur Fauziyyah, Athiefah Wijanarti, Sri Pribadi, Nabila Aisya Putri Hidayah, Nur Clinical Pharmacology and Therapeutics This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1, 2, and 3. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxidant capacity, and sensory evaluation. Results showed that BPE addition increased the vitamin C levels, antioxidant activity, carbohydrates, fats, and acceptance of color, flavor, and viscosity of bligo juice but decreased its acceptance of taste and acceptability. The addition of 1 BPE provided the highest acceptance rate compared with other variations. In summary, BPE addition increases the vitamin C, antioxidant activity, and carbohydrate content of bligo juice, thus improving its health benefits. © 2022, Hasanuddin University Department of Food Science and Technology. All rights reserved. Hasanuddin University Department of Food Science and Technology 2022 Article PeerReviewed text/html en https://repository.ugm.ac.id/283141/1/scopus%2822%29.bib application/pdf en https://repository.ugm.ac.id/283141/2/shidayat%2C%2B6.%2B732%2B%28208-218%29-1.pdf Hakiki, Dini Nur and Fauziyyah, Athiefah and Wijanarti, Sri and Pribadi, Nabila Aisya Putri and Hidayah, Nur (2022) Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, 5 (2). 208 – 216. http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/732/275 10.20956/canrea.v5i2.732 |
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Clinical Pharmacology and Therapeutics Hakiki, Dini Nur Fauziyyah, Athiefah Wijanarti, Sri Pribadi, Nabila Aisya Putri Hidayah, Nur Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
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This study aimed to develop bligo juice as functional food by adding Bligo Peel Extract (BPE) with concentrations of 1, 2, and 3. The characteristics of bligo juice before and after BPE addition were investigated by proximate analysis, examination of total solids, viscosity, vitamin C, and antioxidant capacity, and sensory evaluation. Results showed that BPE addition increased the vitamin C levels, antioxidant activity, carbohydrates, fats, and acceptance of color, flavor, and viscosity of bligo juice but decreased its acceptance of taste and acceptability. The addition of 1 BPE provided the highest acceptance rate compared with other variations. In summary, BPE addition increases the vitamin C, antioxidant activity, and carbohydrate content of bligo juice, thus improving its health benefits. © 2022, Hasanuddin University Department of Food Science and Technology. All rights reserved. |
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Article PeerReviewed |
author |
Hakiki, Dini Nur Fauziyyah, Athiefah Wijanarti, Sri Pribadi, Nabila Aisya Putri Hidayah, Nur |
author_facet |
Hakiki, Dini Nur Fauziyyah, Athiefah Wijanarti, Sri Pribadi, Nabila Aisya Putri Hidayah, Nur |
author_sort |
Hakiki, Dini Nur |
title |
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
title_short |
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
title_full |
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
title_fullStr |
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
title_full_unstemmed |
Physicochemical, antioxidant capacity, and sensory properties of bligo juice (Benicasa hispida) with bligo peel extract addition |
title_sort |
physicochemical, antioxidant capacity, and sensory properties of bligo juice (benicasa hispida) with bligo peel extract addition |
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Hasanuddin University Department of Food Science and Technology |
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2022 |
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https://repository.ugm.ac.id/283141/1/scopus%2822%29.bib https://repository.ugm.ac.id/283141/2/shidayat%2C%2B6.%2B732%2B%28208-218%29-1.pdf https://repository.ugm.ac.id/283141/ http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/732/275 |
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