Formulation Development of Plum Sauce from Pomelo Juice and Pomelo Pulp

Abstract

The objective of this research was to develop a recipe for plum sauce from pomelo juice and pomelo pulp. By studying the basic recipe for plum sauce. To study the appropriate amount of pomelo juice in place of water in 4 formulas of plum sauce, namely 0 percent (a controlled formula) 25 50 75 of the total weight of the water ingredients. Then, the appropriate amount of added pomelo pulp in 4 formulas of plum sauce was studied, namely 0, 10, 15, and 20 percent of the total ingredient weight. Then it was evaluated for sensory quality. It was found that the best amount of pomelo juice to replace water in plum sauce was 50% and the best amount of pomelo peel to supplement plum sauce was 15 %. The chemical analysis shows that the developed plum sauce recipe using pomelo juice and pomelo pulp has a moisture content of 28.55%, protein content of 0.27%, fat content of 0.71%, ash content of 1.57%, carbohydrate content of 68.90%, and dietary fiber content of 95% and the pH value is 3.11. As for the physical quality analysis results, it was found that the brightness value (L*), red value (a*), and yellow value (b*) were equal to 31.43, 7.60, 19.47, respectively. The viscosity value Viscosity is equal to 11.0 cP.