| Issue |
E3S Web Conf.
Volume 328, 2021
International Conference on Science and Technology (ICST 2021)
|
|
|---|---|---|
| Article Number | 08012 | |
| Number of page(s) | 4 | |
| Section | Natural Science, Natural Resources Management, Bio Technology, Microbiology | |
| DOI | https://doi.org/10.1051/e3sconf/202132808012 | |
| Published online | 06 December 2021 | |
Identification and Characterization of Natural Sweeteners from “Trembesi” Fruit Pulp (Albizia saman)
1 Food Technology Departement, Faculty of Engineering UPN "Veteran" Jawa Timur, Indonesia
2 Graduated of Food Technology Departement, Faculty of Engineering UPN "Veteran" Jawa Timur, Indonesia
* Corresponding author: sriwinarti.tp@upnjatim.ac.id
Research has been carried out on the process of natural sweeteners from the pulp of the “trembesi” fruit. The purpose of this study was to identify the types of sugar (fructose, glucose, sucrose) and to determine the effect of extraction temperature on the characteristics of natural sweeteners from “trembesi” pulp. This study used a simple completely randomized design (CRD) with extraction temperature treatments (60°C, 70°C, 80°C, 90°C and 100°C). The data obtained were analyzed using the Analysis of Variance (ANOVA) method, if there was a significant difference between treatments, it was continued with Duncan's Test (DMRT). The results of the research, it is known that the pulp of the tamarind fruit contains a total of 53.65% sugar; fructose 20.55%; glucose 12.77%; sucrose 18.21%; water content 25.739%; ash 2.771%; 1.226% protein; fat 7.028%; and carbohydrates 63.196%. The best treatment is the extraction temperature of 100°C; which produces natural sweeteners with the following characteristics: viscosity 11.71 cp; and sensories of viscosity 4.1. Total sugar in natural sweetener from pulp of the “trembesi” fruit 73.36%; fructose 26.40%; glucose 12.11%; and 25.4% sucrose.
Key words: CRD / Trembesi / ANOVA
© The Authors, published by EDP Sciences, 2021
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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