Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets
Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a...
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| Format: | Article |
| Language: | English English |
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Universitas Negeri Malang
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39016/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39016/2/FULL%20TEXT.pdf |
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| author | Mazarina Devi Soenar Soekopitojo Laili Hidayati Issutarti Wiwik Wahyuni Mansoor Abdul Hamid Naufal Kukuh Tata Asri |
| author_facet | Mazarina Devi Soenar Soekopitojo Laili Hidayati Issutarti Wiwik Wahyuni Mansoor Abdul Hamid Naufal Kukuh Tata Asri |
| author_sort | Mazarina Devi |
| collection | UMS |
| description | Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a Completely Randomized Design (CRD) with four different drying time treatments consisting of 4 levels (6 hours, 7 hours, 8 hours, and 9 hours) and 2 replications. Observation data were analyzed using One-way ANOVA followed by the DMRT test. The results showed that Dewandaru dried sweets with a drying time of nine hours had the highest chemical properties based on the parameters of the protein content of 3.56 percent, moisture content of 30.90 percent, ash content of 1.81 percent, carbohydrate content of 63.96 percent, fat content 0.4 percent, flavonoids 5,950.85 mg/kg, saponins 46.70 mg/kg, and tannins 242.56 mg/kg. Thus, the drying time rate affects the chemical properties of Dewandaru fruit. However, drying for 9 hours has a higher fat content than other treatments. |
| first_indexed | 2024-09-24T00:49:56Z |
| format | Article |
| id | ums.eprints-39016 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:49:56Z |
| publishDate | 2024 |
| publisher | Universitas Negeri Malang |
| record_format | dspace |
| spelling | ums.eprints-390162024-07-04T06:03:52Z https://eprints.ums.edu.my/id/eprint/39016/ Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets Mazarina Devi Soenar Soekopitojo Laili Hidayati Issutarti Wiwik Wahyuni Mansoor Abdul Hamid Naufal Kukuh Tata Asri TX1-1110 Home economics TX642-840 Cooking Dried sweet fruit is a diversified food product that is popular in Indonesia. Dewandaru fruit (Eugenia uniflora L.) dried sweets are expected to be a preferred and beneficial product for health. This study aimed to analyze the Proximate content of Dewandaru fruit. This experimental study utilized a Completely Randomized Design (CRD) with four different drying time treatments consisting of 4 levels (6 hours, 7 hours, 8 hours, and 9 hours) and 2 replications. Observation data were analyzed using One-way ANOVA followed by the DMRT test. The results showed that Dewandaru dried sweets with a drying time of nine hours had the highest chemical properties based on the parameters of the protein content of 3.56 percent, moisture content of 30.90 percent, ash content of 1.81 percent, carbohydrate content of 63.96 percent, fat content 0.4 percent, flavonoids 5,950.85 mg/kg, saponins 46.70 mg/kg, and tannins 242.56 mg/kg. Thus, the drying time rate affects the chemical properties of Dewandaru fruit. However, drying for 9 hours has a higher fat content than other treatments. Universitas Negeri Malang 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39016/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39016/2/FULL%20TEXT.pdf Mazarina Devi and Soenar Soekopitojo and Laili Hidayati and Issutarti and Wiwik Wahyuni and Mansoor Abdul Hamid and Naufal Kukuh Tata Asri (2024) Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets. Bulletin of Culinary Art and Hospitality, 3 (2). pp. 1-6. ISSN 2797-8249 http://dx.doi.org/10.17977/um069v3i22023p66-71 |
| spellingShingle | TX1-1110 Home economics TX642-840 Cooking Mazarina Devi Soenar Soekopitojo Laili Hidayati Issutarti Wiwik Wahyuni Mansoor Abdul Hamid Naufal Kukuh Tata Asri Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title | Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title_full | Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title_fullStr | Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title_full_unstemmed | Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title_short | Proximate Analysis of Dewandaru Fruit (Eugenia uniflora L.) Dried Sweets |
| title_sort | proximate analysis of dewandaru fruit eugenia uniflora l dried sweets |
| topic | TX1-1110 Home economics TX642-840 Cooking |
| url | https://eprints.ums.edu.my/id/eprint/39016/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39016/2/FULL%20TEXT.pdf |
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