RESEARCH ON ADDING OF ROSELLE (HIBISCUS SABDARIFFA L.) IN THE PROCESSING OF HYLOCEREUS UNDATUS JAMS

Abstract

The study was conducted to introduce the trial production of processing Hylocereus undatus jam addition with Hibiscus sabdarififa L. The quality of the product as pH, ascorbic acid, reducing sugar… is affected by the mixing ratio of Hibiscus sabdarififa L. syrup: Hylocereus undatus, pectin concentration and concentrates time. The adhesiveness and anthocyanin content were optimized by second order Box Behnken Design model in combination with Response Surface Methodology. The results showed that the ratio percentage of hylocereus undatus and hibiscus syrup was 85%, the concentration pectin was 1.25%, concentrates time was 65 minutes in Thermomix TM5, the product Hylocereus undatus jam has adhesiveness of 20.45g and anthocyanin content was 13.63 mg/l with R2 value greater than 95%. The resulting product has a quality that conforms to the canning jams standard.