Sensory Quality Of Candy Calamansi (Citrofortunella microcarpa)

Abstract

ABSTRACT
Calamansi (Citrofortunella microcarpa) in the Minahasa area often referred to as lemon
fish, or lemon cui, this citrus fruit in one year can be 4 times the harvest season with the
fruit of 40-42 kilograms. One Calamansi citrus fruit has 12 calories composition, with a
bit of fat, 1.2 grams fiber, 37 milligrams of potassium, 7.3 milligrams of vitamin C,
vitamin A 54.4 milligrams, 8.4 milligrams of calcium, and water 15.5. This research will
explain the use of Calamansi that it can be processed into confectionery products.
This study aimed to evaluate the panelist preference level of the color, aroma, taste and
texture of candy Calamansi and test the chemical quality candies include moisture
content, ash content, reducing sugar and total acid. This study uses a completely
randomized design (CRD) with 4 treatments A (80% Sucrose: 20% Glucose), B (70%
Sucrose: 30% Glucose), C (60% Sucrose 40% Glucose), D (50% sucrose: 50% Glucose).
All the above treatments be tested by 25 panelist. All treatment most preferred analyzed
the chemical quality of water content, ash content, reducing sugar, total acid. The results
showed that the candy most preferred is the treatment C with 60% sucrose and 40%
glucose, with a bright yellow color, aroma and citrus flavor and texture rather hard
Kalamansi. While the analysis of the chemical quality of sweets Calamansi most
preferably has a moisture content of 1.80%, ash content of 0.15%, 68.03% reducing sugar
and total acid 2.28%