Product Development of Mangosteen Juice with Durian Rind Powder

Abstract

The objective of this research was to produce durian rind powder and application for mangosteen juice. The durian rind powder was prepared by blanching in distilled water at the ratio of 1:1 with temperature at 60◦C, time at 5 min, dried by oven drying and calculated the yield. The yield of durian rind powder was 11.46%. The color of durian rind powder as indicated by L* a* b* color system was 68.86, 8.52 and 16.87, respectively. The durian rind powder was analyzed the chemical properties. The results indicated that the durian rind powder contained moisture content of 9.30%, protein 6.13%, fat 0.55%, ash 4.63% and fiber 41.70%. The mangosteen juice was added durian rind powder contents at 0, 1, 2 and 3 %wt/wt. The physical properties analysis showed that the durian rind powder content were increased, the color L* a* b*, total soluble solid and viscosity were increased. The sensory evaluation of mangosteen juice was performed by using 9-point hedonic scale on appearance, color, flavor, taste, texture and overall acceptance. The results showed that the durian rind powder content were increased, the preference score were decreased. The mangosteen juice supplemented with 1 %wt/wt durian rind powder was the most appropriate quantity. The durian rind powder is source of dietary fiber can be used in beverage for value-added utilization of waste.