Study of Physical Quality and Sensory Quality Products from Red Beets and Pineapple Sari Mixture with the addition of gelatin

Oct 13, 2025 by wbrum.org 132 views

Study of Physical Quality and Sensory Quality Products from Red Beets and Pineapple Sari Mixture with the addition of gelatin

Introduction

The world of food and beverage products is constantly evolving, with consumers becoming increasingly health-conscious and seeking out products that not only taste great but also provide nutritional benefits. One such product that has gained popularity in recent years is ice candles, a frozen processed product known for its economical price, attractive colorful appearance, and taste that arouses consumer tastes. However, most commercial ice candle products contain only water, sugar, and some additional ingredients such as dyes, flavorings, and sweeteners, which may not meet nutritional standards.

In an effort to create a healthier and more nutritious alternative, researchers have been exploring the development of ice wax products based on a mixture of fruit and vegetable juice. One such study, guided by Elisa Julianti and Ridwansyah, aimed to find the best combination of red beets and pineapple juice with the addition of gelatin to produce ice wax with optimal physical characteristics and sensory quality.

Methodology

The study was conducted in two steps. First, ice candles were made from a mixture of red beets and pineapple juice with five comparisons, which is 100: 0, 75:25, 50:50, 25:75, and 0: 100. Gelatin was added as a binder with three concentrations, namely 0%, 0.25%, and 0.5%. The resulting ice candle ice was then observed based on physical, chemical, and sensory quality. The second step was to determine ice candle ice from a mixture of red beets and pineapple juice with gelatin concentrations that show the best quality, followed by observations of antioxidant activity and total microbes in the resulting ice candle.

Results

The results showed that the interaction between red beets and pineapple juice with gelatin concentrations provides a very significant difference (p <0.01) at the rate of disbursement and total acid levels. The increase in the number of pineapple juice added in the ratio of red beets and pineapple juice can reduce the pH value, but increases the level of total acids of the teritration, vitamin C, total dissolved solids, and sensory characteristics.

The best ice candles, based on sensory characteristics with the index value received (% AI) from the hedonic test, originated from treatment with a ratio of 25:75 from red and pineapple bitter juice and 0.5% gelatin. This ice candle shows antioxidant activity with an IC50 value of 117.94 ppm. As a comparison, control of icelops from 100% red bit juice and 100% pineapple juice each has an IC50 value of 112,9423 ppm and 151,4765 ppm.

Discussion

The results of this study demonstrate the potential of using a mixture of red beets and pineapple juice with gelatin as a binder to produce ice wax with optimal physical characteristics and sensory quality. The addition of gelatin plays an important role in maintaining the texture and slowing down the disbursement process, which is generally a weakness of water-based ice candle products.

The combination of red beets and pineapple juice combines sweet and sour taste, where pineapple gives the desired freshness, while red bits add to the attractive color and nutritional value. In addition, high vitamin C in pineapple and antioxidant properties of red beets is an additional advantage, making it not only delicious, but also beneficial for health.

Conclusion

This study shows that the development of new products that combine natural ingredients can provide positive results, not only in terms of palatability but also in the aspects of nutrition and food safety. Further research can focus on exploration of other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations and meet the increasing market demand for healthy food.

Recommendations

Based on the results of this study, the following recommendations are made:

Further research should be conducted to explore other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations.
The use of gelatin as a binder should be further investigated to determine its optimal concentration and effect on the physical and sensory quality of ice wax products.
The antioxidant activity and total microbes of ice wax products should be further studied to determine their potential health benefits and safety.

Limitations

This study has several limitations that should be noted. Firstly, the study only used a limited number of juice combinations and gelatin concentrations, which may not be representative of all possible combinations. Secondly, the study only measured the physical and sensory quality of ice wax products, and did not investigate their nutritional content or potential health benefits. Finally, the study only used a small sample size, which may not be representative of the larger population.

Future Directions

Future research should focus on exploring other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations. Additionally, the use of gelatin as a binder should be further investigated to determine its optimal concentration and effect on the physical and sensory quality of ice wax products. Finally, the antioxidant activity and total microbes of ice wax products should be further studied to determine their potential health benefits and safety.

Conclusion

In conclusion, this study demonstrates the potential of using a mixture of red beets and pineapple juice with gelatin as a binder to produce ice wax with optimal physical characteristics and sensory quality. The results of this study provide valuable insights into the development of new products that combine natural ingredients and offer nutritional benefits. Further research is needed to explore other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations and meet the increasing market demand for healthy food.
Q&A: Study of Physical Quality and Sensory Quality Products from Red Beets and Pineapple Sari Mixture with the addition of gelatin

Q: What is the main objective of this study?

A: The main objective of this study is to find the best combination of red beets and pineapple juice with the addition of gelatin to produce ice wax with optimal physical characteristics and sensory quality.

Q: What are the benefits of using a mixture of red beets and pineapple juice in ice wax products?

A: The combination of red beets and pineapple juice combines sweet and sour taste, where pineapple gives the desired freshness, while red bits add to the attractive color and nutritional value. In addition, high vitamin C in pineapple and antioxidant properties of red beets is an additional advantage, making it not only delicious, but also beneficial for health.

Q: What is the role of gelatin in ice wax products?

A: Gelatin plays an important role in maintaining the texture and slowing down the disbursement process, which is generally a weakness of water-based ice candle products. Gelatin not only helps in giving endurance, but also provides safety factors in processing, increasing product opportunities to get consumer attention as a healthier choice.

Q: What are the results of the study in terms of sensory quality?

A: The best ice candles, based on sensory characteristics with the index value received (% AI) from the hedonic test, originated from treatment with a ratio of 25:75 from red and pineapple bitter juice and 0.5% gelatin. This ice candle shows antioxidant activity with an IC50 value of 117.94 ppm.

Q: What are the implications of this study for the food industry?

A: This study shows that the development of new products that combine natural ingredients can provide positive results, not only in terms of palatability but also in the aspects of nutrition and food safety. Further research can focus on exploration of other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations and meet the increasing market demand for healthy food.

Q: What are the limitations of this study?

A: This study has several limitations that should be noted. Firstly, the study only used a limited number of juice combinations and gelatin concentrations, which may not be representative of all possible combinations. Secondly, the study only measured the physical and sensory quality of ice wax products, and did not investigate their nutritional content or potential health benefits. Finally, the study only used a small sample size, which may not be representative of the larger population.

Q: What are the future directions for this research?

A: Future research should focus on exploring other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations. Additionally, the use of gelatin as a binder should be further investigated to determine its optimal concentration and effect on the physical and sensory quality of ice wax products. Finally, the antioxidant activity and total microbes of ice wax products should be further studied to determine their potential health benefits and safety.

Q: What are the potential applications of this research?

A: The potential applications of this research are vast and varied. Some possible applications include:

Development of new ice wax products with improved physical and sensory quality
Exploration of other juice combinations and variations in the use of additional ingredients to produce more diverse product innovations
Investigation of the nutritional content and potential health benefits of ice wax products
Development of new food products that combine natural ingredients and offer nutritional benefits

Q: What are the potential benefits of this research for consumers?

A: The potential benefits of this research for consumers include:

Access to new and innovative ice wax products with improved physical and sensory quality
Increased options for healthy and nutritious food products
Potential health benefits from consuming ice wax products with antioxidant activity and total microbes
Increased awareness of the importance of natural ingredients and nutritional content in food products.