Utilizing core pineapple and phufa tea in drinking jelly

Abstract

The study of utilizing core pineapple and phufa tea in drinking jelly. The purpose of this study and processing in add fiber from core pineapple wasted and Phufa tea in drinking jelly. The resulfs showed that formulation of carageenan was 10 gram because texture had elastic and softness appropriate. Ratio core pineapple juice : Phufa tea was 60 : 40 percentage had sensibility in color, order and flavor for Phufa tea and add fiber from core pineapple was 10 gram because texture had elastic, softness and easily suck. The consumer acceptability indicated of target consumer accepted the product. Consumer accepted like very much 41% and interested to buy product 83%. The physical attributes were as follows : L*, a*, b* value 75.20±0.01, 1.31±0.01, 28.43±0.02 and respectively, Aw = 0.973±0.00 and hardness 5.42±0.45 (N). The chemical analysis of product contained pH = 3.52±0.02, Total soluble solid (TSS) = 15±0.00 (°Brix), and crud fiber content 0.602%. The microorganism (TPC) < 10 cfu/g. and yeast and mold < 10 cfu/g.