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Plant Science Today (PST)

Research Articles

Vol. 11 No. 4 (2024)

Development and content analysis of Lubeg jelly

DOI
https://doi.org/10.14719/pst.4481
Submitted
28 July 2024
Published
21-11-2024 — Updated on 26-11-2024
Versions

Abstract

Experiments were conducted to develop the Lubeg jelly flavored with honey, cinnamon, and vanilla, to determine its proximate and mineral analysis, and to evaluate the characteristics in terms of appearance, texture/consistency, flavor, and acceptability. Results showed that Lubeg jellies with added vanilla, honey, and cinnamon can enrich the proximate and nutritional composition of the products. During the organoleptic evaluation, the produced Lubeg jelly with vanilla flavor (Sample 4) was deemed to be the best in terms of appearance “dark red”,texture/consistency “soft/well spreadable”, flavor “sweet”, and “like extremely” by the panel of thirty tasters. Lubeg jelly with vanilla taste is widely accepted, and scale production of the product might be a revenue-generating enterprise on campus as well as a possible source of extension’s livelihood in the community.

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