Abstract:
This study was conducted to determine the physical characteristic and sensory acceptance
level of Duku Terengganu (Lancium domesticum Corr) jelly. It was prepared using the
juice which extracted from Lancium domesticum Corr flesh by using Destoner
(PERTIMA). Five formulation of jelly including one control formulation (R) were tested.
All results from physical analysis and sensory evaluation were analyzed using Statistical
Analysis System (SAS) to determine mean value, standard deviation, and significant
different (p<0.05) for each formulations. Five physical aspect were tested which were the
total soluble solid, colour profile, texture, pH, and water activity (aw), According to
physical analysis results, formulation D ( 100% of Lancium domesticum Corr juice) has
the highest mean value for total soluble solid ( 48.47 ± 2.01 a) which significantly different
(p<0.05) than other formulations. Formulation R (100% of water) has the highest mean
value for 'L' (35.51 ± 2.32a), 'b' (3.26 ± 1.53a), texture (184.92 ± 2.28a), pH (4.14 ±
0.12a), and aw (0.96 ± 0.02a). The highest mean value for 'a' was formulation A (25% of
Lancium domesticum Corr juice + 75% of water) which was 0.79 ± 0.15a. Sensory
evaluation was done by 40 untrained panels from UMT. Based on the results, formulation
C (75% of Lancium domesticum Corr juice + 25% of water) scored highest in most
attributes tested (colour, texture, sweetness, sourness, and overall acceptance) which
indicate that this formulation was the most acceptable by panels meanwhile formulation R
(100% of water) was the most unacceptable based on the lowest mean scores in each
attributes tested. From the physical analysis and sensory evaluation results, it showed that
the best fonnulation for Lancium domesticum Corr jelly was formulation C (75% of
Lancium domesticum Corr juice + 25% of water). Thus, this study concluded that
Lancium domesticum Corr jelly have the potential to be develop and commercialize as
one of our local fruit product.
