Development of duku Terengganu (Lancium domesticum Corr)

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.