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Research Proposals or Synopsis | Food Science | Indonesia | Volume 6 Issue 6, June 2017

Optimation Of Calcium Fortification On Pineapple Juice Using Response Surface Method

Lidiasari E | Priyanto G | Malahayati N | Pambayun R

Abstract: The study objective was to produce the best calcium fortified pineapple juice using response surface method (RSM) of the Box-Behnken model. The optimized factors were calcium concentration (mg/100 mL), pectin concentration ( %) and pH level. Total dissolved solids (oBrix) were observed. The results showed quadratic equation between the response and optimized factors. Two of the best calcium fortified pineapple juice had been chosen from 20 formulations. The two formulations were calcium concentration, pectin concentration and pH level having respective values of 70.87, 0.39, 3.35 and 73.60, 0.84, 3.45. Under optimum condition, the three formulations produced the predictive values of total dissolved solid of 12.91o Brix, 12.94o Brix and 13.181o Brix, respectively. Results of verification showed that the values of total dissolved solid were close to the predicted values with magnitude of 12.13o Brix, 12.47o Brix and 12.70o Brix.

Keywords: calcium, fortification, juice, pineapple, RSM

Edition: Volume 6 Issue 6, June 2017,

Pages: 1299 - 1304

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