Sensory Evaluation of Mangosteen Juice Supplemented with Fiber Powder from Durian Shell

Abstract

The objective of the research was to produce fiber powder from durian shell and application for mangosteen juice. The fiber powder was extracted from durian shell by 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 fiber powder was 11.46%. The color of fiber powder as indicated by L* a* b* color system was 68.86, 8.52 and 16.87, respectively. The extracted fiber powder was analyzed the chemical properties. The results indicated that the fiber powder from durian shell contained moisture content of 9.30%, protein 6.13%, fat 0.55%, ash 4.63% and crude fiber 41.70%. The mangosteen juice was added fiber powder from durian shell contents at 0, 1, 2 and 3 %wt/wt. 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 fiber powder from durian shell content were increased, the preference score were decreased. The mangosteen juice supplemented with 1 %wt/wt fiber powder was the most appropriate quantity. The fiber powder from durian shell can be used in beverage for value-added utilization of waste.