Organoleptic Properties, Proximate Compositions, and Antioxidant Activity of Carrot – Navel Orange Marmalade

Dzul Fadly; Nur Afni Rahmatiya Abdul; Yuges Saputri Muttalib; Bohari Bohari

doi:10.3889/oamjms.2021.6209

Authors

Dzul Fadly Department of Food Technology, Faculty of Agriculture, Tanjungpura University, Pontianak, Indonesia https://orcid.org/0000-0001-6788-8743
Nur Afni Rahmatiya Abdul Department of Nutrition, Faculty of Health Sciences, Esa Unggul University, Jakarta, Indonesia
Yuges Saputri Muttalib Department of Nutrition, Faculty of Health Sciences, Esa Unggul University, Jakarta, Indonesia
Bohari Bohari Department of Nutrition, Faculty of Medicine, Sultan Ageng Tirtayasa University, Serang, Indonesia

DOI:

https://doi.org/10.3889/oamjms.2021.6209

Keywords:

Antioxidant activity, Marmalade, Proximate composition, Organoleptic properties

Abstract

BACKGROUND: Oxidative stress due to free radicals leads to degenerative diseases such as cardiovascular disease. For prevention, high antioxidants food content is needed.

AIM: The study aimed to identify the antioxidant activity, proximate compositions, and organoleptic properties of carrot – navel orange marmalade.

METHODS: It was an experimental study with five formulations of marmalades, that is, F1 (100 g orange: 0 g carrot), F2 (100 g orange: 25 g carrot), F3 (100 g orange: 50 g carrot), F4 (100 g orange: 75 g carrot), and F5 (100 g orange: 100 g carrot). The organoleptic test assessment was executed through the visual analog scale instrument on hedonic and hedonic quality parameters. The measurement of proximate compositions was conducted according to the Association of Official Analytical Chemists. The carbohydrate was used by difference calculation, while the Brix measured by refractometer. The antioxidant activity was identified by the 1,1-Diphenyl-2-picrylhydrazyl method.

RESULTS: The addition of juice and shredded carrot into navel orange marmalade tended to increase organoleptic values. Based on the sensory evaluation, the hedonic value of marmalade F1 had the lowest sensory acceptance value. The marmalade F2 (25% carrot) was dedicated as the most acceptable product with a medium bright color, quite pleasant aroma, a bit sweet, quite thick texture, and overall was quite attractive. Furthermore the carrot added significantly influenced the proximate (carbohydrate, protein, fat, fiber, water, and ash) (p < 0.05) and significantly increased the Brix (p < 0.05). The combination of carrot and orange resulted in a high antioxidant marmalade, with IC50 ranged 16.54 ± 0.02–19.83 ± 0.04 ppm.

CONCLUSION: This study revealed that carrot – navel orange marmalade could be a suitable source of antioxidants.

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