The application of this research can significantly impact the quality of jelly agar and promote sustainability in the food industry

Oct 13, 2025 by leolavanderia.com.br 148 views

Jelly's Secret to Delicious: Exploring the Combination of Albedo Durian Extracts and Paut Passion Fruit Juice

Making jelly so that delicious and high quality is not only about recipes, but also about understanding the influence of each ingredient and processing process. This research reveals the secret behind the creation of jelly so that the perfect is through exploration of comparison of durian skin albedo extracts with passion fruit juice, as well as a long cooking time. The combination of these two factors can significantly impact the quality of jelly agar, making it a crucial aspect to consider for jelly makers.

This study uses a factorial experimental design with two main factors: the ratio of durian skin albedo extract and passion fruit juice (K) with a ratio of 90%: 10%, 80%: 20%, 70%: 30%, 60%: 40%, and Length of cooking time (L) with a duration of 15 minutes, 20 minutes, 25 minutes, and 30 minutes. The parameters measured include water content, ash content, vitamin C content, total acids, total dissolved solids, and color sensory tests, aroma, taste, and texture. Understanding the impact of these factors on the quality of jelly agar is essential for creating a high-quality product.

The Results: Unraveling the Secrets of Jelly Agar

The results showed that the ratio of durian skin albedo extract and passion fruit juice had a very significant effect on water content, ash content, vitamin C content, total acids, total dissolved solids, and color sensory tests and flavors. However, this effect is not visible in the scent sensory test and texture score score. Meanwhile, the time of cooking time has a significant effect on water content, vitamin C content, and total acids. The interaction between the ratio of durian skin albedo extracts and passion fruit juice with the length of cooking time also plays a crucial role in determining the quality of jelly agar.

This study also found a significant interaction between the ratio of durian skin albedo extracts and passion fruit juice with the length of cooking time to vitamin C and total acid levels. The results show that the ratio of durian skin albedo extract and passion fruit juice 60%: 40% with a cooking time of 15 minutes to produce jelly so that the best. The optimal combination of these two factors can significantly impact the quality of jelly agar.

Tread Deeper: Unraveling the Meaning of Research Results

Why is the ratio of durian skin albedo extract and passion fruit juice has a significant influence on the characteristics of jelly agar? Albedo durian skin is rich in food fiber, pectin, and vitamin C. This content affects the texture, clarity, and nutritional value of jelly agar. The higher the ratio of durian skin albedo extract, the higher the level of fiber and vitamin C, and the more dense texture. However, it should be noted that a comparison that is too high can cause the jelly texture to be too dense and less soft. Understanding the impact of these factors on the quality of jelly agar is essential for creating a high-quality product.

Passion fruit juice gives a distinctive sour taste and aroma. Comparison with the right albedo durian skin extract will produce a balanced and refreshing taste. The combination of these two factors can create a unique and delicious flavor profile.

The length of time the cooking also plays an important role in determining the quality of jelly agar. Cooking that is too short can cause jelly texture to be less dense, while cooking that is too long can cause the texture to become hard and loss of nutrition. The optimal cooking time is crucial for creating a high-quality jelly agar.

Application in Practice: Creating High-Quality Jelly Agar

This study provides a practical guide for jelly makers to produce high-quality products. By understanding the effect of the ratio of durian skin albedo extract and passion fruit juice, as well as the length of cooking time, you can create jelly so that with the optimal texture, aroma, taste, and nutritional value. The application of this research can significantly impact the quality of jelly agar.

Utilization of albedo durian skin extract in making jelly so that it not only increases nutritional value, but also provides alternative use of durian skin waste. Thus, this research not only reveals the secrets of Jelly so that the delicious, but also supports the concept of sustainability in the food industry. The impact of this research can be felt beyond the food industry, promoting sustainability and reducing waste.

Conclusion: Unlocking the Secrets of Jelly Agar

In conclusion, this study reveals the secret behind the creation of jelly so that the perfect is through exploration of comparison of durian skin albedo extracts with passion fruit juice, as well as a long cooking time. The combination of these two factors can significantly impact the quality of jelly agar, making it a crucial aspect to consider for jelly makers. By understanding the impact of these factors on the quality of jelly agar, jelly makers can create high-quality products that meet the demands of consumers. The application of this research can significantly impact the quality of jelly agar and promote sustainability in the food industry.

Keywords:

Durian skin albedo extract
Passion fruit juice
Long cooking time
Jelly agar
Quality of jelly agar
Sustainability in the food industry
Alternative use of durian skin waste
High-quality jelly agar
Optimal texture, aroma, taste, and nutritional value

References:

[Insert references here]

Abstract:

This study explores the effect of comparison of durian skin albedo extracts with passion fruit juice and long cooking on the quality of jelly agar. The results show that the ratio of durian skin albedo extract and passion fruit juice has a significant effect on water content, ash content, vitamin C content, total acids, total dissolved solids, and color sensory tests and flavors. The study also found a significant interaction between the ratio of durian skin albedo extracts and passion fruit juice with the length of cooking time to vitamin C and total acid levels. The optimal combination of these two factors can significantly impact the quality of jelly agar. This study provides a practical guide for jelly makers to produce high-quality products and promotes sustainability in the food industry.

Q: What is the significance of using durian skin albedo extract in making jelly agar?

A: Durian skin albedo extract is rich in food fiber, pectin, and vitamin C, which affects the texture, clarity, and nutritional value of jelly agar. The higher the ratio of durian skin albedo extract, the higher the level of fiber and vitamin C, and the more dense texture.

Q: How does the ratio of durian skin albedo extract and passion fruit juice impact the quality of jelly agar?

A: The ratio of durian skin albedo extract and passion fruit juice has a significant effect on water content, ash content, vitamin C content, total acids, total dissolved solids, and color sensory tests and flavors. However, this effect is not visible in the scent sensory test and texture score score.

Q: What is the optimal combination of durian skin albedo extract and passion fruit juice for making jelly agar?

A: The results show that the ratio of durian skin albedo extract and passion fruit juice 60%: 40% with a cooking time of 15 minutes to produce jelly so that the best.

Q: How does the length of cooking time impact the quality of jelly agar?

A: The length of cooking time has a significant effect on water content, vitamin C content, and total acids. Cooking that is too short can cause jelly texture to be less dense, while cooking that is too long can cause the texture to become hard and loss of nutrition.

Q: What is the significance of the interaction between the ratio of durian skin albedo extracts and passion fruit juice with the length of cooking time?

A: The interaction between the ratio of durian skin albedo extracts and passion fruit juice with the length of cooking time has a significant effect on vitamin C and total acid levels. The optimal combination of these two factors can significantly impact the quality of jelly agar.

Q: How can jelly makers apply the findings of this study to produce high-quality jelly agar?

A: By understanding the effect of the ratio of durian skin albedo extract and passion fruit juice, as well as the length of cooking time, jelly makers can create jelly so that with the optimal texture, aroma, taste, and nutritional value.

Q: What are the benefits of using durian skin albedo extract in making jelly agar?

A: Utilization of albedo durian skin extract in making jelly so that it not only increases nutritional value, but also provides alternative use of durian skin waste. This promotes sustainability in the food industry.

Q: Can the findings of this study be applied to other types of jelly agar?

A: Yes, the findings of this study can be applied to other types of jelly agar, as the principles of using durian skin albedo extract and passion fruit juice can be applied to other types of jelly agar.

Q: What are the limitations of this study?

A: The limitations of this study include the use of a small sample size and the lack of control over external factors that may impact the quality of jelly agar.

Q: What are the future directions for research on jelly agar?

A: Future research directions include exploring the use of other types of extracts and ingredients in making jelly agar, as well as investigating the impact of different cooking times and temperatures on the quality of jelly agar.

Keywords:

Durian skin albedo extract
Passion fruit juice
Long cooking time
Jelly agar
Quality of jelly agar
Sustainability in the food industry
Alternative use of durian skin waste
High-quality jelly agar
Optimal texture, aroma, taste, and nutritional value

References:

[Insert references here]