Product Development of Bitter Orange (Citrus aurantium L.) Gel Bead
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Abstract
The research aimed was study the production of bitter orange (Citrus aurantium L.) gel bead. The ration of bitter orange juice at 3 levels (15%, 30% and 45% by weight of water) was to study in the first step. The results showed that diffferent ratios of bitter orange juice affects the total soluble solid (oBrix), pH and tritrable acidity. The pasteurized bitter orange juice with high acidity (bitter orange juice at 45% by weight of water) will be affect spherical setting of bitter orange bubble. Bitter orange bubble can not good into a spherical shape. The most panelists accepted the bitter orange bubble with 30% bitter orange juice. After that, bitter orange bubble was analyzed to determine texture (hardness) and color. The result showed that the acid level affected hardness. Hardness will be decrease when higher acidity. The acid level did not affectes color. After that, the concentration of calcium lactase at 3 levels (0.5%, 1% and 1.5%) was to stuied for comparsion. The results showed that most panelists accepted the bitter orange bubble with 0.5% of calcium lactase. Different concentrations of calcium lactase affected the hardness. Hardness will be increase whem higher concentration of calcium lactase and concentration of calcium lactase did not affect the color of bitter orange bubble.
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References
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