Development of functional jelly formulated from tunisian dates (Phoenix dactylifera L.) and red guava (Psidium guajava L.): Analysis of nutritional content and sensory acceptability
Authors
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Sinta Padillah Munthe
Universitas Nahdlatul Ulama Surabaya
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Sa'bania Hari Raharjeng
Universitas Nahdlatul Ulama Surabaya
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Paramitha Viantry
Universitas Nahdlatul Ulama Surabaya
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Rizki Nurmalya Kardina
Universitas Nahdlatul Ulama Surabaya
Keywords:
Functional food, tunisian dates, nutritional analysis, sensory acceptability, red guavaAbstract
In the productive age group, iron deficiency anemia among adolescents is caused by various factors, including blood loss due to menstruation, inadequate intake of iron and vitamin C, as well as poor acceptability of iron supplementation tablets, especially due to their unpleasant taste, which affects adherence to consumption. This study aimed to analyze the iron content, vitamin C content, and acceptability of jelly formulated from Tunisian dates (Phoenix dactylifera L.) and red guava (Psidium guajava L.). This research used an experimental study with a Completely Randomized Design (CRD). The samples included four jelly formulations: F0: 100% beetroot (control); F1: 30% Tunisian dates and 70% red guava; F2: 40% Tunisian dates and 60% red guava; and F3: 50% Tunisian dates and 50% red guava. The acceptability test involved 30 panelists. Iron content was analyzed using UV-Vis spectrophotometry, and vitamin C was measured through iodimetry titration. The data were analyzed using One-Way ANOVA (α <0.05). Acceptability data were analyzed using the Kruskal–Wallis test. The results showed that Formulation 3 had the highest average iron and vitamin C contents, amounting to 29.68 mg/100 g and 49.10 mg/100 g, respectively. The One-Way ANOVA analysis yielded a p-value <0,001, indicating significant differences in iron and vitamin C contents among the formulations.
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References
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