The Effect of Comparison of Red Dragon Fruit with Soursop and Agar Concentration on the Quality of Sheet Jam

Oct 13, 2025 by pynkocean.com 77 views

The Effect of Comparison of Red Dragon Fruit with Soursop and Agar Concentration on the Quality of Sheet Jam

Introduction

In the world of food production, the quality of the final product is often determined by the combination of raw materials and the concentration of additives used. This is particularly true in the production of sheet jam, a popular fruit preserve made from a mixture of fruits, sugars, and thickeners. In this study, we aim to investigate the effect of the ratio between red dragon fruit and soursop, as well as the concentration of agar, on the quality of sheet jam. By understanding the impact of these factors, producers can improve the quality of their products and meet consumer expectations.

Background

Red dragon fruit and soursop are two popular fruits used in the production of sheet jam. Red dragon fruit is rich in vitamin C and antioxidants, while soursop is known for its distinctive aroma and sweet taste. The combination of these two fruits can produce a jam with a balanced flavor and better nutritional benefits. However, the ratio of red dragon fruit to soursop can affect the final product's quality. Similarly, the concentration of agar, a thickening material, can also impact the texture and consistency of the jam.

Methodology

This study was conducted using a complete random design involving two factors: the ratio between red dragon fruit and soursop, and the concentration of agar. The first factor consisted of five different compositions: 80%: 20%, 60%: 40%, 50%: 50%, 40%: 60%, and 20%: 80%. The second factor consisted of three different concentrations of agar: 0.5%, 1%, and 1.5%. The parameters analyzed in this study included water content, total dissolved solids, vitamin C content, crude fiber content, rough pectin content, color, aroma, and texture assessment. In addition, organoleptic assessments were also carried out to measure aspects of color, aroma, taste, and texture of the jam produced.

Results

The results of this study showed that the addition of comparisons between red dragon fruit and soursop had a very significant effect on water content, vitamin C content, crude fiber content, coarse pectin content, and color and texture assessment. On the other hand, the concentration of agar also showed a very significant effect on water content, total dissolved solids, fiber content, texture assessment, and had a significant effect on the value of organoleptic flavors. The interaction between the two factors showed a significant effect on water content. The addition of the ratio of red dragon fruit with soursop with a composition of 20%: 80% and agar concentration of 1.5% produced the best quality sheet jam.

Analysis

From this study, it is clear that both the ratio of raw materials and agar concentrations play an important role in determining the quality of jam. Red dragon fruit and soursop each have different characteristics, and the right combination between the two can produce jam with a balanced flavor and better nutritional benefits. The concentration of agar functions as a thickening material that provides the desired texture to the jam. Greater at a higher concentration can increase thickness, but if it is too high, it can also reduce softness. Therefore, finding the ideal composition and concentration is the key to getting jams that are liked by consumers.

Conclusion

Overall, this research provides insight into the importance of comparison of materials and concentrations so that in jam production. By knowing this effect, producers can improve the quality of their products, which in turn can meet consumer expectations. The combination of 20% of red dragon fruit and 80% soursop and 1.5% agar concentration is the best formula for producing high-quality sheet jam.

Recommendations

Based on the findings of this study, we recommend that producers of sheet jam use a combination of 20% red dragon fruit and 80% soursop, with an agar concentration of 1.5%. This combination has been shown to produce the best quality sheet jam, with a balanced flavor and better nutritional benefits. Additionally, producers should consider the concentration of agar used, as it can impact the texture and consistency of the jam.

Future Research Directions

This study provides a foundation for further research on the effects of different combinations of raw materials and agar concentrations on the quality of sheet jam. Future studies could investigate the impact of other factors, such as the type of sugar used or the addition of other fruits, on the quality of the final product. Additionally, researchers could explore the use of different types of thickeners, such as pectin or gelatin, to improve the texture and consistency of the jam.

Limitations

This study has several limitations. Firstly, the study was conducted using a limited number of compositions and agar concentrations, which may not be representative of all possible combinations. Secondly, the study only analyzed a limited number of parameters, which may not capture the full range of factors that affect the quality of sheet jam. Finally, the study was conducted in a laboratory setting, which may not accurately reflect the conditions of commercial production.

Conclusion

In conclusion, this study provides valuable insights into the effects of the ratio between red dragon fruit and soursop, as well as the concentration of agar, on the quality of sheet jam. By understanding these factors, producers can improve the quality of their products and meet consumer expectations. The combination of 20% red dragon fruit and 80% soursop, with an agar concentration of 1.5%, is the best formula for producing high-quality sheet jam.
Frequently Asked Questions (FAQs) about the Effect of Comparison of Red Dragon Fruit with Soursop and Agar Concentration on the Quality of Sheet Jam

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of the ratio between red dragon fruit and soursop, as well as the concentration of agar, on the quality of sheet jam.

Q: What are the parameters analyzed in this study?

A: The parameters analyzed in this study include water content, total dissolved solids, vitamin C content, crude fiber content, rough pectin content, color, aroma, and texture assessment. In addition, organoleptic assessments were also carried out to measure aspects of color, aroma, taste, and texture of the jam produced.

Q: What is the significance of the ratio between red dragon fruit and soursop?

A: The ratio between red dragon fruit and soursop has a significant effect on the quality of sheet jam. The combination of these two fruits can produce a jam with a balanced flavor and better nutritional benefits.

Q: What is the role of agar in sheet jam production?

A: Agar is a thickening material that provides the desired texture to the jam. Greater at a higher concentration can increase thickness, but if it is too high, it can also reduce softness.

Q: What is the best combination of red dragon fruit and soursop for producing high-quality sheet jam?

A: The combination of 20% red dragon fruit and 80% soursop is the best formula for producing high-quality sheet jam.

Q: What is the recommended concentration of agar for producing high-quality sheet jam?

A: The recommended concentration of agar is 1.5%.

Q: What are the limitations of this study?

A: This study has several limitations, including the limited number of compositions and agar concentrations used, the limited number of parameters analyzed, and the laboratory setting in which the study was conducted.

Q: What are the future research directions for this study?

A: Future studies could investigate the impact of other factors, such as the type of sugar used or the addition of other fruits, on the quality of the final product. Additionally, researchers could explore the use of different types of thickeners, such as pectin or gelatin, to improve the texture and consistency of the jam.

Q: What are the practical implications of this study?

A: The practical implications of this study are that producers of sheet jam can improve the quality of their products by using a combination of 20% red dragon fruit and 80% soursop, with an agar concentration of 1.5%. This can help to meet consumer expectations and improve the overall quality of the product.

Q: What are the potential applications of this study?

A: The potential applications of this study are in the production of sheet jam, as well as in the development of new fruit preserves and other food products. The study's findings can also be applied to the production of other types of jam and preserves.

Q: What are the potential benefits of this study?

A: The potential benefits of this study are improved quality of sheet jam, increased consumer satisfaction, and improved nutritional benefits of the final product.