Development of Jelly Products from Preserved Mango Juice

Abstract

This study aims to investigate 1) the basic formulation and production of pickled mango and 2) the recipe for producing jelly from pickled mango juice. The findings reveal that 1) Formula 4 of pickled mango juice was the most preferred, as assessed through a sensory evaluation using a 9 - point Hedonic Scale, with a pH of 3.04 and a sweetness level of 31.10 °Brix, which is appropriate for jelly setting. 2) The jelly product derived from pickled mango juice, using gelatin and agar, received the highest preference ratings, presenting a light yellow color with color attributes of L* , a* , and b* at 59.47, - 0.88, and 14.02, respectively. The water activity (a_w) was measured at 0.95, and the moisture content was 45.07%. The elasticity was recorded at 29.06%, and the viscosity was 9.75, indicating a moderate texture. The total energy content per 100 grams was 153.89 kilocalories, with main energy sources comprising 22.17 grams of sugar, 9.79 milligrams of sodium, and 0.92 milligrams of potassium.