Adding Mandarin Orange Peel Extract to the Vegetable Jam's Attributes

Indonesians still do relatively little to prepare and consume veggies. Products made from vegetable raw materials that have the potential be developed is a jam. Making jam with combination of several types vegetables can make flavor less favorable. So, efforts are required add mandarin orange peel extract, which includes essential oils possibly intense limonene components as taste, up for deficits arising aspect enhance intrinsic quality This study sought identify best treatment compare it control, well effect adding extract difference in concentration added sensory properties It also examine jam's physicochemical microbiological properties. employed factorial, totally randomized design its methodology. Mandarin without encapsulation (E1) encapsulated first factor (E2). The was jam, consisting 0.5% (K1), 1% (K2), 1.5% (K3), 2% (K4), 2.5%, second (K5). According analysis variance, varying concentrations greatly affected aroma, overall preference. Still, had no discernible impact on color characteristics or lubricating power. E2K4 produced greatest results when compared controls using paired T-test. significantly changed preference, water content, activity, antioxidant pH, TPC. Yet, saturation.