Asia-Pacific Journal of Science and Technology

Production of Butter from Combination of Honey Pineapple Extract and Melon to

Achieve Emulsion Stability
--Manuscript Draft--

Manuscript Number: APST-D-22-00152R1

Article Type: Research Article

Section/Category: Science and Technology

Keywords: Fruit Butter; Honey Pineapple; Melon; Emulsion; Water Content; Fat Content

Corresponding Author: Fahmi Arifan

Diponegoro University: Universitas Diponegoro
INDONESIA

First Author: Fahmi Arifan

Order of Authors: Fahmi Arifan

Rachel O. Pasaribu

Manuscript Region of Origin: INDONESIA

Abstract: Fruit butter is a processed food product with the main raw material from certain fruit
juices and processed to create a variety of foods that are healthier and lower in fat
compared to milk-based butter and switch to consumption of food ingredients into
vegetable fats. Honey pineapple and melon contain good fat which can be processed
into fruit butter by adding supporting materials through the emulsification process. This
study aims to find the most optimum process conditions or the best in the manufacture
of fruit butter. The main target in the production of fruit butter are people who are and
will reduce the consumption of animal fats and switch to the consumption of vegetable
fats. The experimental design in this study used a factorial design. In this study, the
eight samples obtained the results of fruit butter having a water content ranging from
1.95 to 3.81%, where the results of the calculation of the effect of variables using a 2-
level factorial design were 0.81 to the results of the calculation of the water content
analysis. The best results were 48.32% fat content, 10.77 % emulsion stability, 29.3 cm
long smearing power, had a strong antioxidant activity value of 92, and had quite
favorable taste, aroma, color, and texture.

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Cover letter Click here to access/download;Cover letter;Agreement.pdf

Fahmi Arifan
Diponegoro University
Semarang, Jawa Tengah, Indonesia
August 3rd, 2022

Dear Editor’s Team,

I would like to submit the manuscript entitled “Production of Butter from the
Combination of Honey Pineapple Extract (Ananas comosus (L) Merr.) and Melon
(Cucumis melo L.) by Churning Method to Achieve Emulsion Stability” by Fahmi Arifan
and Rachel O. Pasaribu to be considered for publication as an original article in the Asia-Pacifik
Journal of Science and Technology.
I confirm that this work is original and has not been published and not currently under
consideration for publication elsewhere.
In this paper, I showed that the combination of honey pineapple and melon can be used as
a substitute for dairy fat in the manufacture of butter, so it is suitable for consumption for all ages,
especially for diet programs. This is significant because it has also been shown to have a good
content value, especially in the amount of fat contained in fruit butter.
If you feel that the manuscript is appropriate for your journal, I suggest the following
reviewers:
1. Professor Jinap Selamat, Universiti Putra Malaysia, Malaysia
E-mail: jinap@upm.edu.my
2. Professor Tran Dinh Thang, Vinh University, Vietnam
E-mail: thangtd@iuh.edu.vn
3. Professor Nuttha Thongchul, Chulalongkorn University, Thailand
E-mail: Nuttha.T@chula.ac.th
4. Assistant Professor Sureewan Sittijunda, Mahidol University, Thailand
E-mail: sureewan.sit@mahidol.ac.th
5. Assistant Professor Apilak Salakkam, Khon Kaen University, Thailand
E-mail: apilsa@kku.ac.th

Please address all correspondence concerning this manuscript to me at

fahmiarifan@live.undip.ac.id.
Thank you for consideration of this manuscript.
Sincerely,

Fahmi Arifan
Manuscript Fahmi Arifan and Team Click here to access/download;Manuscript-full;Manuscript Fahmi
Arifan and Team.docx

1 1
2
3
4 Production of Butter from the Combination of Honey Pineapple Extract (Ananas comosus
5
6
7 (L) Merr.) and Melon (Cucumis melo L.) by Churning Method to Achieve Emulsion
8
9 Stability
10
11
12 Fahmi Arifan1* and Rachel O. Pasaribu2
13
14
1
15 Departement Industrial Technology, Diponegoro University, Semarang, Indonesia
16
2
17 Departement Industrial Chemical Technology, Diponegoro University, Semarang, Indonesia
18
19 *Corresponding author: fahmiarifan@live.undip.ac.id
20
21
22 Abtract
23
24
25 Fruit butter is a processed food product with the main raw material from certain fruit juices and processed to create a
26
27 variety of foods that are healthier and lower in fat compared to milk-based butter and switch to consumption of food
28
29 ingredients into vegetable fats. Honey pineapple and melon contain good fat which can be processed into fruit butter
30
31 by adding supporting materials through the emulsification process. This study aims to find the most optimum process
32
33 conditions or the best in the manufacture of fruit butter. The main target in the production of fruit butter are people
34
35 who are and will reduce the consumption of animal fats and switch to the consumption of vegetable fats. The
36
37 experimental design in this study used a factorial design. In this study, the eight samples obtained the results of fruit
38
39 butter having a water content ranging from 1.95 to 3.81%, where the results of the calculation of the effect of variables
40
41 using a 2-level factorial design were 0.81 to the results of the calculation of the water content analysis. The best results
42
43 were 48.32% fat content, 10.77 % emulsion stability, 29.3 cm long smearing power, had a strong antioxidant activity
44
45 value of 92, and had quite favorable taste, aroma, color, and texture.
46
47
48
49 Keywords: Fruit Butter, Honey Pineapple, Melon, Emulsion, Water Content, Fat Content.
50
51
52
53 1. Introduction
54
55 Dairy is a processed animal product with a high nutritional value and calcium content that people from all walks
56
57 of life can eat. Milk is very easy to come by and is reasonably priced [1]. Dairy can be turned into food or used
58
59 as a cooking component in addition to being drinkable. Butter is one of these items.
60
61
62
63
64
65
 1 2
2
3
4 Butter is a soft-textured culinary product created from oil or animal fat as a foundation material that cannot
5
6 withstand high room temperatures. Butter includes a high amount of bad cholesterol (LDL), which causes people
7
8 to consume less of it [2]. As a result, fruit butter is one type of food that may be consumed safely and healthily.
9
10 Fruit butter is a product prepared from fruit juice that has been processed and combined with a number of
11
12 other ingredients before being cooked at a specific temperature. This fruit butter differs from regular butter in that
13
14 it melts more easily at room temperature and contains a healthy fat among other fats [3].
15
16 The utilization of widely produced fruit raw materials in Indonesia can aid in the creation of food items.
17
18 Honey pineapple and melon are two of them. Honey pineapple is a tropical fruit with 1,729,600 tons harvested in
19
20
Indonesia in 2017 [4]. Honey pineapple has a fat content of 0.11 grams per 100 grams and is beneficial to the
21
22
immune system and cancer prevention [5].
23
24
Melon is a popular fruit that is both easy to procure and popular in the community, with two different colored
25
26
flesh options. Melons are rich in health advantages in addition to grabbing attention from the flesh [6]. The
27
28
29 vitamin and mineral content of melons is extremely helpful to the human body, and eating melons covers the
30
31 daily nutritional adequacy rate [7]. The orange flesh shows that it contains carotenoids, which help to keep the
32
33 heart and body immune systems healthy. Meanwhile, green melon flesh is said to include vitamin B6, which helps
34
35 to keep bones and teeth healthy [8].
36
37 Butter is created via an emulsion method in most cases. Emulsion is a dispersion system consisting of two
38
39 liquid phases in which one liquid phase is distributed very finely and evenly in the other liquid phase, usually
40
41 with the help of an emulsifier (emulsifier) [9].
42
43 In order to make fruit butter, it is necessary to add cooking oil, which is a vegetable fat. Furthermore, the
44
45 inclusion of pectin as a thickening agent and lecithin as an emulsifier in this emulsion process can aid in the
46
47 production of fruit butter.
48
49 The goal of this research is to determine the most optimum process conditions or the best in the fabrication
50
51 of fruit butter so that it may be utilized as a healthy butter with high nutritional content.
52
53 2. Material and Methods
54
55 The main ingredients needed in this research are honey pineapple and melon obtained from the Banyumanik
56
57 market. The other auxiliary ingredients are cooking oil, lecithin, pectin, sugar, and cinnamon powder. The tools
58
59
60
61
62
63
64
65
 1 3
2
3
4 used in this research are blender, magnetic stirrer, rotary heater, thermometer, measuring cup, beaker glass, stove,
5
6 dropper, and digital balance which are available at the Food Laboratory of Diponegoro University.
7
8 In this research, the method is divided into three parts, namely the preparation of the raw materials for the
9
10 equipment, the evaporation process of the raw materials, and the manufacture of fruit butter. In the process of
11
12 preparing raw materials, honey pineapple and melon are mashed with additional water using a blender and filtered.
13
14 The juice evaporation process was carried out at 700°C for 30 minutes to concentrate the juice concentration. The
15
16 process of making fruit butter through an emulsification process with independent and fixed variables that have
17
18 been determined by the churning method assisted by a rotary tool. The finished fruit butter will then go through
19
20
a testing process to determine the value of food feasibility.
21
22
3. Results and Discussion
23
24
The data processing of honey pineapple juice and melon juice that is processed into fruit butter using a
25
26
factorial design experimental method with three independent variables, namely honey pineapple juice and melon
27
28
29 juice, and the use of the factorial design method is to determine the optimum experimental variables and operating
30
31 conditions. The most influential variables on the creation of fruit butter from honey, pineapple juice, and melon
32
33 juice will be determined using the factorial design method. Figure 1 depicts the key impacts and interactions on
34
35 the water content during the process of manufacturing fruit butter.
36
37
38
39
40
41
42
43
44
45
46
47
48 Figure 1 Graph of Normal Probability Relationship with Effect (Result of Water Content)
49
50
51 It can be seen that the MT effect (melon concentration and temperature) is the farthest point with a value of
52
53 0.81 obtained from the formula MT = (i 0.5) x 100% / 7 where i is the order number and the result of the linear
54
55 equation y = 8,7951x + 47,481. Thus melon concentration and temperature are the most influential variables on
56
57 water content. The positive symbol indicates that the higher the melon concentration and temperature, the greater
58
59 the water content value.
60
61
62
63
64
65
 1 4
2
3
4 3.1 Water Content and Fat Content
5
6 The oven method was employed in this study to assess the water content of the sample until it dried
7
8 within a set amount of time. The greatest outcomes in this investigation were 1.95 percent, as shown in Figure
9
10 2. Changes in the water content of fruit butter are influenced by evaporation treatment on both raw materials.
11
12 This is because the fruit juice has concentrated and the water contained in it has been released during the
13
14 evaporation process of the raw material, resulting in a decrease in the water content, which is followed by
15
16 reheating in the process of making fruit butter, resulting in a minimum of the remaining water content.
17
18 The water content contained can affect the fat content, where the smaller the water content, the
19
20
greater the fat content in fruit butter [10].
21
22
Aside from the low water level, the inclusion of cooking oil in the production of fruit butter has a
23
24
considerable impact on the fat content. The fat content of fruit butter increases as the composition of cooking
25
26
oil changes. This is due to the fact that cooking oil is a fat, therefore adding it will increase the fat content.
27
28
29 According to SNI, the minimum fat content required in butter is 80%, but this differs from the fat
30
31 content required in fruit butter. This is due to the fact that butter is manufactured from animal fat generated
32
33 from milk fat, but fruit butter is made from vegetable fat derived from cooking oil and fat found in the raw
34
35 materials themselves, such as honey pineapple and melon. This demonstrates that fruit butter is an excellent
36
37 choice for persons on a diet.
38
39 Figure 2 indicates that the water content in butter tends to be low, resulting in a higher fat content
40
41 in butter. Following the linear equation y = - 4.325x + 52.957, the connection between fat content and water
42
43 content with the addition of the amount of cooking oil has a coefficient of determination (R2) of 0.9847. This
44
45 demonstrates that there is a negative relationship between the fat level of the fruit butter and its water content,
46
47 with the higher the fat content, the lower the water content.
48
49
50
51
52
53
54
55
56
57
58
59
60 Figure 2 Effect of Water Content on Fat Content in Fruit Butter
61
62
63
64
65
 1 5
2
3
4
5
6
7
8
9
10
11
12
13
14
15 Figure 3 Graph of Fruit Butter Spread Against Fat Content
16
17
18 3.2 Greasing Ability
19
20 The amount of fat in fruit butter has an effect on its greasing capacity, as shown in Figure 3. The
21
22 higher the fat content of the butter, the better the outcomes of its greasing ability. Oil is a lipid with a low
23
24 enough melting point to improve greasing ability, and unsaturated fatty acids are proportional to saturated fat
25
26 content (46 percent - 56 percent unsaturated fatty acids and 44.7 percent - 53.2 percent saturated fatty acids),
27
28 resulting in excellent plasticity in the oil. The addition of lecithin to fruit butter improves its spreadability
29
30 even further. This is due to an increase in the value of fat saturation in fruit butter, which results in increased
31
32 butter plasticity [11]. However, because approximately the same amount of lecithin was utilized in this
33
34 investigation, there was no significant difference in lecithin addition.
35
36 3.3 Emulsion Stability
37
38 The amount of emulsifier employed in the manufacturing process, which utilised lecithin, was used
39
40 to assess the success rate of emulsion stability in this investigation. Because of its structure, lecithin is an
41
42 emulsifier with the potential to stabilize oil and water. The usage of this type of emulsifier has the advantage
43
44 of reducing the amount of oil produced during the emulsification process while increasing the amount of oil
45
46 produced [12].
47
48 Because the difference in the amount of lecithin used in each sample follows the volume of honey
49
50 pineapple juice and melon juice, the value of emulsion stability obtained ranged from 7,69 to 10.77. The
51
52 maximum amount of lecithin produced the best outcomes, owing to the emulsifying agent's ability to lower
53
54 surface tension, allowing the emulsion to stick together. Furthermore, the use of an emulsifier will strengthen
55
56 the interaction between fat and water. The hydrophilic component of the emulsifier will absorb water after
57
58
59
60
61
62
63
64
65
 1 6
2
3
4 being spread in water. Water that was previously free to circulate around the grains will now be bound. As a
5
6 result, the emulsifier is able to stabilize fruit butter.
7
8 3.4 Antioxidant Activity DPPH
9
10 The antioxidant activity of fruit butter was determined using the DPPH method, which allowed for
11
12 the observation of DPPH radical scavenging by noting a drop in Antioxidant activity was measured in this
13
14 fruit butter and found to be between 92 and 96 percent inhibition. If the IC50 value of a substance is less than
15
16 50, it is classified as a very strong antioxidant, strong (50-100), moderate (100-150), and poor antioxidant
17
18 (151-200) [13]. The higher the antioxidant activity, the lower the IC50 value [14]. Natural antioxidants found
19
20
in honey, pineapple, and melon fruit are the types of antioxidants found.
21
22
Fruit butter has a relatively strong value in the research, with the best value of 92 percent inhibition,
23
24
indicating that it is strong enough to neutralize free radicals, inhibit oxidation, and lower cholesterol levels
25
26
in the body when consumed.
27
28
29 3.5 Texture Analysis
30
31 In general, butter on the market has a semi-solid texture that is easy to apply. The addition of lecithin,
32
33 an emulsifier that generates butter with strong greasing power, is used to accomplish this. Stirring, in addition
34
35 to the addition of lecithin, has an effect on the texture of the butter. Butter with a superior texture can be
36
37 made by stirring steadily and quickly at all times.
38
39
40
41
42
43
44
45
46
47
48
49
50
51 Figure 4 Graph of Texture Analysis
52
53 Hardness 1 and Hardness 2 scored 23.5 and 20.0 in the sample test, respectively. The cohesion value
54
55 for this sample is 0.79. The use of a thickening agent can enhance the cohesiveness value, but the sample still
56
57 has a low value. This is due to the sample's low pH, which causes the gel strength to diminish, resulting in
58
59 autohydrophilis. A value of 14.4 mm was obtained in the test results. This is owing to the sample's low pH
60
61
62
63
64
65
 1 7
2
3
4 and the modest amount of thickening agent used. When chewed, the higher the springiness value, the more
5
6 chewy the food product is. The fruit butter sample has a stickiness value of 0.51 mJ, indicating low stickiness
7
8 [15].
9
10 4. Conclusion
11
12 The results of this study prove that fruit butter can be used as a substitute for ordinary butter because it has a
13
14 lower fat content and has antioxidants that can reduce cholesterol levels in the body. The best fat content is 48,32%
15
16 where the fat content is much lower than ordinary butter which contains up to 80% fat. The results of the
17
18 organoleptic test have a fairly standard level of assessment, this is because it is still found less often and the use
19
20
of fruit butter in daily life.
21
22
5. Acknowledgement
23
24
The author would like to thank to Teknologi Rekayasa Kimia Industri Diponegoro University for the
25
26
opportunity and the fasilities for this research.
27
28
29 References
30
31
32 [1] Sianturi RP. PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L.) SEBAGAI
33
34 ANTIOKSIDAN TERHADAP KUALITAS SWEET CREAM BUTTER. 2017;2–4.
35
36
37 [2] Perdana. Minyak dan lemak. J Chem Inf Model. 2018;53(9):1689–99.
38
39
[3] APRIL SINTIA N, ASTUTI N. Pengaruh Subtitusi Tepung Beras Merah Dan Proporsi Lemak (Margarin
40
41
42 Dan Mentega) Terhadap Mutu Organoleptik Rich Biscuit. J Tata Boga. 2018;7(2).
43
44 [4] Latifah N, Dyah PS, Istiyanti E. Kelayakan Usahatani Nanas Madu Di Desa Beluk Kecamatan Belik
45
46 Kabupaten Pemalang. 2020;2020.
47
48
49 [5] Susanti TMI, Panunggal B. Journal of Nutrition College , Volume Halaman of Nutrition College , Volume
50
51 Halaman Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro. 2015;4.
52
53
54 [6] W. Khumaero W, Efendi D, B. Suwarno W, Sobir ,. Evaluasi Karakteristik Hortikultura Empat Genotipe
55
56 Melon (Cucumis melo L.) Pusat Kajian Hortikultura Tropika IPB. J Hortik Indones. 2015;5(1):56.
57
58
59 [7] Setiadi Daryono B, Dwi Maryanto S, Nissa S, Riza Aristya G. Analisis Kandungan Vitamin Pada Melon
60
61
62
63
64
65
 1 8
2
3
4 (Cucumis melo L.) Kultivar Melodi Gama 1 dan Melon Komersial. Biog J Ilm Biol. 2016;4(1):1–9.
5
6
7 [8] Odi E. Apa Itu Thyme? Apa Itu Thyme? 2018;46(3):298–305.
8
9
10 [9] Nathan AJ, Scobell A. BAB II TINJAUAN PUSTAKA Vertigo. Foreign Aff. 2012;91(5):1689–99.
11
12 [10] Susanti S, Bintoro VP, Katherinatama A, Arifan F. Chemical, physical and hedonic characteristics of green
13
14
tea powder fortified oatmeal cookies. Food Res. 2021;5(5):212–9.
15
16
17 [11.] Marliyati SA, Syarief H, Muchtadi D, Darusman LK, Rimbawan. Supplementation of Margarine with
18
19 Wheat Germ Sterol. J Teknol dan Ind Pangan. 2010;21(1):73–9.
20
21
22 [12] Fitriyaningtyas SI, Widyaningsih TD. The Effect of Lecithin and CMC Against Physical , Chemical and
23
24 Organoleptic Apple Manalagi Margarine ( Malus sylfertris Mill ) which Supplemented with Peanut Oil. J
25
26 Pangan dan Agroindustri. 2015;3(1):226–36.
27
28
29 [13] Arifan F, Winarni S, Handoyo G, Nurdiana A, Rahma ANH, Risdiyanti S. An analysis of antioxidants,
30
31 organoleptics and hedonics with variations of boiling time in Jasmine tea and Jasmine root tea a study on
32
33 Kaliprau, Pemalang. J Phys Conf Ser. 2018;1025(1):8–12.
34
35
36 [14] Antarti AN, Lisnasari R. Uji Aktivitas Antioksidan Ektrak Ethanol Daun Family Solanum Menggunakan
37
38 Metode Reduksi Radikal Bebas DPPH. JPSCR J Pharm Sci Clin Res. 2018;3(2):62.
39
40 [15] Indiarto, R., B N, E S. Kajian Karakteristik Tekstur dan Organoleptik Daging Ayam Asap Berbasis
41
42 Teknologi Asap Cair Tempurung Kelapa. J Teknol Has Pertan. 2012;5(2):106–16.
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Manuscript-anonymized Click here to access/download;Manuscript-
anonymized;Manuscript Anonymized.docx

1 1
2
3
4 Production of Butter from the Combination of Honey Pineapple Extract (Ananas comosus
5
6
7 (L) Merr.) and Melon (Cucumis melo L.) by Churning Method to Achieve Emulsion
8
9 Stability
10
11
12 Abtract
13
14
15 Fruit butter is a processed food product with the main raw material from certain fruit juices and processed to create a
16
17 variety of foods that are healthier and lower in fat compared to milk-based butter and switch to consumption of food
18
19 ingredients into vegetable fats. Honey pineapple and melon contain good fat which can be processed into fruit butter
20
21 by adding supporting materials through the emulsification process. This study aims to find the most optimum process
22
23 conditions or the best in the manufacture of fruit butter. The main target in the production of fruit butter are people
24
25 who are and will reduce the consumption of animal fats and switch to the consumption of vegetable fats. The
26
27 experimental design in this study used a factorial design. In this study, the eight samples obtained the results of fruit
28
29 butter having a water content ranging from 1.95 to 3.81%, where the results of the calculation of the effect of variables
30
31 using a 2-level factorial design were 0.81 to the results of the calculation of the water content analysis. The best results
32
33 were 48.32% fat content, 10.77 % emulsion stability, 29.3 cm long smearing power, had a strong antioxidant activity
34
35 value of 92, and had quite favorable taste, aroma, color, and texture.
36
37
38
39
Keywords: Fruit Butter, Honey Pineapple, Melon, Emulsion, Water Content, Fat Content.
40
41
42
43
44 1. Introduction
45
46 Dairy is a processed animal product with a high nutritional value and calcium content that people from all walks
47
48 of life can eat. Milk is very easy to come by and is reasonably priced [1]. Dairy can be turned into food or used
49
50 as a cooking component in addition to being drinkable. Butter is one of these items.
51
52 Butter is a soft-textured culinary product created from oil or animal fat as a foundation material that cannot
53
54 withstand high room temperatures. Butter includes a high amount of bad cholesterol (LDL), which causes people
55
56 to consume less of it [2]. As a result, fruit butter is one type of food that may be consumed safely and healthily.
57
58
59
60
61
62
63
64
65
 1 2
2
3
4 Fruit butter is a product prepared from fruit juice that has been processed and combined with a number of
5
6 other ingredients before being cooked at a specific temperature. This fruit butter differs from regular butter in that
7
8 it melts more easily at room temperature and contains a healthy fat among other fats [3].
9
10 The utilization of widely produced fruit raw materials in Indonesia can aid in the creation of food items.
11
12 Honey pineapple and melon are two of them. Honey pineapple is a tropical fruit with 1,729,600 tons harvested in
13
14 Indonesia in 2017 [4]. Honey pineapple has a fat content of 0.11 grams per 100 grams and is beneficial to the
15
16 immune system and cancer prevention [5].
17
18 Melon is a popular fruit that is both easy to procure and popular in the community, with two different colored
19
20
flesh options. Melons are rich in health advantages in addition to grabbing attention from the flesh [6]. The
21
22
vitamin and mineral content of melons is extremely helpful to the human body, and eating melons covers the
23
24
daily nutritional adequacy rate [7]. The orange flesh shows that it contains carotenoids, which help to keep the
25
26
heart and body immune systems healthy. Meanwhile, green melon flesh is said to include vitamin B6, which helps
27
28
29 to keep bones and teeth healthy [8].
30
31 Butter is created via an emulsion method in most cases. Emulsion is a dispersion system consisting of two
32
33 liquid phases in which one liquid phase is distributed very finely and evenly in the other liquid phase, usually
34
35 with the help of an emulsifier (emulsifier) [9].
36
37 In order to make fruit butter, it is necessary to add cooking oil, which is a vegetable fat. Furthermore, the
38
39 inclusion of pectin as a thickening agent and lecithin as an emulsifier in this emulsion process can aid in the
40
41 production of fruit butter.
42
43 The goal of this research is to determine the most optimum process conditions or the best in the fabrication
44
45 of fruit butter so that it may be utilized as a healthy butter with high nutritional content.
46
47 2. Material and Methods
48
49 The main ingredients needed in this research are honey pineapple and melon obtained from the Banyumanik
50
51 market. The other auxiliary ingredients are cooking oil, lecithin, pectin, sugar, and cinnamon powder. The tools
52
53 used in this research are blender, magnetic stirrer, rotary heater, thermometer, measuring cup, beaker glass, stove,
54
55 dropper, and digital balance which are available at the Food Laboratory of Diponegoro University.
56
57 In this research, the method is divided into three parts, namely the preparation of the raw materials for the
58
59 equipment, the evaporation process of the raw materials, and the manufacture of fruit butter. In the process of
60
61
62
63
64
65
 1 3
2
3
4 preparing raw materials, honey pineapple and melon are mashed with additional water using a blender and filtered.
5
6 The juice evaporation process was carried out at 700°C for 30 minutes to concentrate the juice concentration. The
7
8 process of making fruit butter through an emulsification process with independent and fixed variables that have
9
10 been determined by the churning method assisted by a rotary tool. The finished fruit butter will then go through
11
12 a testing process to determine the value of food feasibility.
13
14 3. Results and Discussion
15
16 The data processing of honey pineapple juice and melon juice that is processed into fruit butter using a
17
18 factorial design experimental method with three independent variables, namely honey pineapple juice and melon
19
20
juice, and the use of the factorial design method is to determine the optimum experimental variables and operating
21
22
conditions. The most influential variables on the creation of fruit butter from honey, pineapple juice, and melon
23
24
juice will be determined using the factorial design method. Figure 1 depicts the key impacts and interactions on
25
26
the water content during the process of manufacturing fruit butter.
27
28
29
30
31
32
33
34
35
36
37
38
39
40 Figure 1 Graph of Normal Probability Relationship with Effect (Result of Water Content)
41
42
43 It can be seen that the MT effect (melon concentration and temperature) is the farthest point with a value of
44
45 0.81 obtained from the formula MT = (i 0.5) x 100% / 7 where i is the order number and the result of the linear
46
47 equation y = 8,7951x + 47,481. Thus melon concentration and temperature are the most influential variables on
48
49 water content. The positive symbol indicates that the higher the melon concentration and temperature, the greater
50
51 the water content value.
52
53 3.1 Water Content and Fat Content
54
55 The oven method was employed in this study to assess the water content of the sample until it dried
56
57 within a set amount of time. The greatest outcomes in this investigation were 1.95 percent, as shown in Figure
58
59 2. Changes in the water content of fruit butter are influenced by evaporation treatment on both raw materials.
60
61
62
63
64
65
 1 4
2
3
4 This is because the fruit juice has concentrated and the water contained in it has been released during the
5
6 evaporation process of the raw material, resulting in a decrease in the water content, which is followed by
7
8 reheating in the process of making fruit butter, resulting in a minimum of the remaining water content.
9
10 The water content contained can affect the fat content, where the smaller the water content, the
11
12 greater the fat content in fruit butter [10].
13
14 Aside from the low water level, the inclusion of cooking oil in the production of fruit butter has a
15
16 considerable impact on the fat content. The fat content of fruit butter increases as the composition of cooking
17
18 oil changes. This is due to the fact that cooking oil is a fat, therefore adding it will increase the fat content.
19
20
According to SNI, the minimum fat content required in butter is 80%, but this differs from the fat
21
22
content required in fruit butter. This is due to the fact that butter is manufactured from animal fat generated
23
24
from milk fat, but fruit butter is made from vegetable fat derived from cooking oil and fat found in the raw
25
26
materials themselves, such as honey pineapple and melon. This demonstrates that fruit butter is an excellent
27
28
29 choice for persons on a diet.
30
31 Figure 2 indicates that the water content in butter tends to be low, resulting in a higher fat content
32
33 in butter. Following the linear equation y = - 4.325x + 52.957, the connection between fat content and water
34
35 content with the addition of the amount of cooking oil has a coefficient of determination (R2) of 0.9847. This
36
37 demonstrates that there is a negative relationship between the fat level of the fruit butter and its water content,
38
39 with the higher the fat content, the lower the water content.
40
41
42
43
44
45
46
47
48
49
50
51
52 Figure 2 Effect of Water Content on Fat Content in Fruit Butter
53
54
55
56
57
58
59
60
61
62
63
64
65
 1 5
2
3
4
5
6
7
8
9
10
11
12
13
14
15 Figure 3 Graph of Fruit Butter Spread Against Fat Content
16
17
18 3.2 Greasing Ability
19
20 The amount of fat in fruit butter has an effect on its greasing capacity, as shown in Figure 3. The
21
22 higher the fat content of the butter, the better the outcomes of its greasing ability. Oil is a lipid with a low
23
24 enough melting point to improve greasing ability, and unsaturated fatty acids are proportional to saturated fat
25
26 content (46 percent - 56 percent unsaturated fatty acids and 44.7 percent - 53.2 percent saturated fatty acids),
27
28 resulting in excellent plasticity in the oil. The addition of lecithin to fruit butter improves its spreadability
29
30 even further. This is due to an increase in the value of fat saturation in fruit butter, which results in increased
31
32 butter plasticity [11]. However, because approximately the same amount of lecithin was utilized in this
33
34 investigation, there was no significant difference in lecithin addition.
35
36 3.3 Emulsion Stability
37
38 The amount of emulsifier employed in the manufacturing process, which utilised lecithin, was used
39
40 to assess the success rate of emulsion stability in this investigation. Because of its structure, lecithin is an
41
42 emulsifier with the potential to stabilize oil and water. The usage of this type of emulsifier has the advantage
43
44 of reducing the amount of oil produced during the emulsification process while increasing the amount of oil
45
46 produced [12].
47
48 Because the difference in the amount of lecithin used in each sample follows the volume of honey
49
50 pineapple juice and melon juice, the value of emulsion stability obtained ranged from 7,69 to 10.77. The
51
52 maximum amount of lecithin produced the best outcomes, owing to the emulsifying agent's ability to lower
53
54 surface tension, allowing the emulsion to stick together. Furthermore, the use of an emulsifier will strengthen
55
56 the interaction between fat and water. The hydrophilic component of the emulsifier will absorb water after
57
58
59
60
61
62
63
64
65
 1 6
2
3
4 being spread in water. Water that was previously free to circulate around the grains will now be bound. As a
5
6 result, the emulsifier is able to stabilize fruit butter.
7
8 3.4 Antioxidant Activity DPPH
9
10 The antioxidant activity of fruit butter was determined using the DPPH method, which allowed for
11
12 the observation of DPPH radical scavenging by noting a drop in Antioxidant activity was measured in this
13
14 fruit butter and found to be between 92 and 96 percent inhibition. If the IC50 value of a substance is less than
15
16 50, it is classified as a very strong antioxidant, strong (50-100), moderate (100-150), and poor antioxidant
17
18 (151-200) [13]. The higher the antioxidant activity, the lower the IC50 value [14]. Natural antioxidants found
19
20
in honey, pineapple, and melon fruit are the types of antioxidants found.
21
22
Fruit butter has a relatively strong value in the research, with the best value of 92 percent inhibition,
23
24
indicating that it is strong enough to neutralize free radicals, inhibit oxidation, and lower cholesterol levels
25
26
in the body when consumed.
27
28
29 3.5 Texture Analysis
30
31 In general, butter on the market has a semi-solid texture that is easy to apply. The addition of lecithin,
32
33 an emulsifier that generates butter with strong greasing power, is used to accomplish this. Stirring, in addition
34
35 to the addition of lecithin, has an effect on the texture of the butter. Butter with a superior texture can be
36
37 made by stirring steadily and quickly at all times.
38
39
40
41
42
43
44
45
46
47
48
49
50
51 Figure 4 Graph of Texture Analysis
52
53 Hardness 1 and Hardness 2 scored 23.5 and 20.0 in the sample test, respectively. The cohesion value
54
55 for this sample is 0.79. The use of a thickening agent can enhance the cohesiveness value, but the sample still
56
57 has a low value. This is due to the sample's low pH, which causes the gel strength to diminish, resulting in
58
59 autohydrophilis. A value of 14.4 mm was obtained in the test results. This is owing to the sample's low pH
60
61
62
63
64
65
 1 7
2
3
4 and the modest amount of thickening agent used. When chewed, the higher the springiness value, the more
5
6 chewy the food product is. The fruit butter sample has a stickiness value of 0.51 mJ, indicating low stickiness
7
8 [15].
9
10 4. Conclusion
11
12 The results of this study prove that fruit butter can be used as a substitute for ordinary butter because it has a
13
14 lower fat content and has antioxidants that can reduce cholesterol levels in the body. The best fat content is 48,32%
15
16 where the fat content is much lower than ordinary butter which contains up to 80% fat. The results of the
17
18 organoleptic test have a fairly standard level of assessment, this is because it is still found less often and the use
19
20
of fruit butter in daily life.
21
22
23 References
24
25
26 [1] Sianturi RP. PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L.) SEBAGAI
27
28 ANTIOKSIDAN TERHADAP KUALITAS SWEET CREAM BUTTER. 2017;2–4.
29
30
31 [2] Perdana. Minyak dan lemak. J Chem Inf Model. 2018;53(9):1689–99.
32
33 [3] APRIL SINTIA N, ASTUTI N. Pengaruh Subtitusi Tepung Beras Merah Dan Proporsi Lemak (Margarin
34
35
Dan Mentega) Terhadap Mutu Organoleptik Rich Biscuit. J Tata Boga. 2018;7(2).
36
37
38 [4] Latifah N, Dyah PS, Istiyanti E. Kelayakan Usahatani Nanas Madu Di Desa Beluk Kecamatan Belik
39
40 Kabupaten Pemalang. 2020;2020.
41
42
43 [5] Susanti TMI, Panunggal B. Journal of Nutrition College , Volume Halaman of Nutrition College , Volume
44
45 Halaman Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro. 2015;4.
46
47
48 [6] W. Khumaero W, Efendi D, B. Suwarno W, Sobir ,. Evaluasi Karakteristik Hortikultura Empat Genotipe
49
50 Melon (Cucumis melo L.) Pusat Kajian Hortikultura Tropika IPB. J Hortik Indones. 2015;5(1):56.
51
52
[7] Setiadi Daryono B, Dwi Maryanto S, Nissa S, Riza Aristya G. Analisis Kandungan Vitamin Pada Melon
53
54
(Cucumis melo L.) Kultivar Melodi Gama 1 dan Melon Komersial. Biog J Ilm Biol. 2016;4(1):1–9.
55
56
57 [8] Odi E. Apa Itu Thyme? Apa Itu Thyme? 2018;46(3):298–305.
58
59
60 [9] Nathan AJ, Scobell A. BAB II TINJAUAN PUSTAKA Vertigo. Foreign Aff. 2012;91(5):1689–99.
61
62
63
64
65
 1 8
2
3
4 [10] Susanti S, Bintoro VP, Katherinatama A, Arifan F. Chemical, physical and hedonic characteristics of green
5
6 tea powder fortified oatmeal cookies. Food Res. 2021;5(5):212–9.
7
8
9 [11.] Marliyati SA, Syarief H, Muchtadi D, Darusman LK, Rimbawan. Supplementation of Margarine with
10
11 Wheat Germ Sterol. J Teknol dan Ind Pangan. 2010;21(1):73–9.
12
13
14 [12] Fitriyaningtyas SI, Widyaningsih TD. The Effect of Lecithin and CMC Against Physical , Chemical and
15
16 Organoleptic Apple Manalagi Margarine ( Malus sylfertris Mill ) which Supplemented with Peanut Oil. J
17
18 Pangan dan Agroindustri. 2015;3(1):226–36.
19
20
[13] Arifan F, Winarni S, Handoyo G, Nurdiana A, Rahma ANH, Risdiyanti S. An analysis of antioxidants,
21
22
23 organoleptics and hedonics with variations of boiling time in Jasmine tea and Jasmine root tea a study on
24
25 Kaliprau, Pemalang. J Phys Conf Ser. 2018;1025(1):8–12.
26
27 [14] Antarti AN, Lisnasari R. Uji Aktivitas Antioksidan Ektrak Ethanol Daun Family Solanum Menggunakan
28
29 Metode Reduksi Radikal Bebas DPPH. JPSCR J Pharm Sci Clin Res. 2018;3(2):62.
30
31
32 [15] Indiarto, R., B N, E S. Kajian Karakteristik Tekstur dan Organoleptik Daging Ayam Asap Berbasis
33
34 Teknologi Asap Cair Tempurung Kelapa. J Teknol Has Pertan. 2012;5(2):106–16.
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
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Responses to Reviewers Click here to access/download;Responses to
Reviewers;Manuscript Anonymized Revised.docx

Production of Butter from the Combination of Honey Pineapple Extract (Ananas comosus

(L) Merr.) and Melon (Cucumis melo L.) by Churning Method to Achieve Emulsion

Stability

Abtract

Fruit butter is a processed food product with the main raw material from certain fruit juices and processed to create a

variety of foods that are healthier and lower in fat compared to milk-based butter and switch to consumption of food

ingredients into vegetable fats. Honey pineapple and melon contain good fat which can be processed into fruit butter

by adding supporting materials through the emulsification process. This study aims to find the most optimum process

conditions or the best in the manufacture of fruit butter. The main target in the production of fruit butter are people

who are and will reduce the consumption of animal fats and switch to the consumption of vegetable fats. The

experimental design in this study used a factorial design. In this study, the eight samples obtained the results of fruit

butter having a water content ranging from 1.95 to 3.81%, where the results of the calculation of the effect of variables

using a 2-level factorial design were 0.81 to the results of the calculation of the water content analysis. The best results

were 48.32% fat content, 10.77 % emulsion stability, 29.3 cm long smearing power, had a strong antioxidant activity

value of 92, and had quite favorable taste, aroma, color, and texture.

Keywords: Fruit Butter, Honey Pineapple, Melon, Emulsion, Water Content, Fat Content.

1. Introduction

Dairy is a processed animal product with a high nutritional value and calcium content that people from all walks

of life can eat. Milk is very easy to come by and is reasonably priced [1]. Dairy can be turned into food or used

as a cooking component in addition to being drinkable. Butter is one of these items.

Butter is a soft-textured culinary product created from oil or animal fat as a foundation material that cannot

withstand high room temperatures. Butter includes a high amount of bad cholesterol (LDL), which causes people

to consume less of it [2]. As a result, fruit butter is one type of food that may be consumed safely and healthily.

Fruit butter is a product prepared from fruit juice that has been processed and combined with a number of

other ingredients before being cooked at a specific temperature. The benefits of fruit butter are as a source of
 2

vegetable fats that are beneficial for body health and can prevent cancer because of the antioxidant compounds

contained in fruit butter. This fruit butter differs from regular butter in that it melts more easily at room

temperature and contains a healthy fat among other fats [3].

The utilization of widely produced fruit raw materials in Indonesia can aid in the creation of food items.

Honey pineapple and melon are two of them. Honey pineapple (Ananas comosus (L) Merr.) is a tropical fruit with

1.729.600 tons harvested in Indonesia in 2017 [4]. Honey pineapple has a fat content of 0.11 grams per 100 grams

and is beneficial to the immune system and cancer prevention [5]. Honey pineapple fruit contains fiber, vitamin

A, vitamin C, sugar, fat, carbohydrates, protein, and high fiber.

Melon (Cucumis melo L.) is a popular fruit that is both easy to procure and popular in the community, with

two different colored flesh options. Melons are rich in health advantages in addition to grabbing attention from

the flesh [6]. Melon contains minerals, vitamin A, vitamin C, potassium, vitamin B6, folic acid and niacin which

are beneficial for the body. The vitamin and mineral content of melons is extremely helpful to the human body,

and eating melons covers the daily nutritional adequacy rate [7]. The orange flesh shows that it contains

carotenoids, which help to keep the heart and body immune systems healthy. Meanwhile, green melon flesh is

said to include vitamin B6, which helps to keep bones and teeth healthy [8].

Butter is created via an emulsion method in most cases. Emulsion is a dispersion system consisting of two

liquid phases in which one liquid phase is distributed very finely and evenly in the other liquid phase, usually

with the help of an emulsifier (emulsifier) [9].

In order to make fruit butter, it is necessary to add cooking oil, which is a vegetable fat. Furthermore, the

inclusion of pectin as a thickening agent and lecithin as an emulsifier in this emulsion process can aid in the

production of fruit butter.

Fruit butter is one of the alternative food breakthroughs that utilizes fruit juice for consumption or as a

cooking ingredient for vegetarians and for all groups to consume a healthy lifestyle. Where in journals and

previous research focused on the use of one type of fruit to be used as fruit butter. So that the innovation of this

research is honey pineapple and melon which are used as the main raw materials because they are rich in content

and benefits that can maintain a healthy body.

 3

The goal of this research is to determine the most optimum process conditions or the best in the fabrication

of fruit butter so that it may be utilized as a healthy butter with high nutritional content.

2. Material and Methods

The main ingredients needed in this research are honey pineapple and melon obtained from the Banyumanik

market. Raw materials are selected based on the level of maturity. Ripe raw materials have the right content value.

In making fruit butter, honey pineapple and melon will be taken in the form of fruit juice which is then filtered

again. The honey pineapple juice used was 150 ml and 170 ml, while the melon juice used was 130 ml and 170

ml. The other auxiliary ingredients are cooking oil, lecithin, pectin, sugar, and cinnamon powder. Cooking oil

made from palm oil under the brand name Sania from the Wilmar Group. The lecithin used is made from soybean

oil and the pectin used is a soluble fiber of complex polysaccharides. Cinnamon powder used from the Koepoe-

Koepoe brand and granulated sugar from the Gulaku brand. All supporting materials used are produced in

Indonesia. The tools used in this research are blender, magnetic stirrer, rotary heater, thermometer, measuring

cup, beaker glass, stove, dropper, and digital balance which are available at the Food Laboratory of Diponegoro

University.

In this research, the method is divided into three parts, namely the preparation of the raw materials for the

equipment, the evaporation process of the raw materials, and the manufacture of fruit butter. In the process of

preparing raw materials, honey pineapple and melon are mashed with additional water using a blender and filtered.

The juice evaporation process was carried out at 70°C for 30 minutes to concentrate the juice concentration. The

process of making fruit butter through an emulsification process with independent and fixed variables that have

been determined by the churning method assisted by a rotary tool. The finished fruit butter will then go through

a testing process to determine the value of food feasibility.

3. Results and Discussion

The data processing of honey pineapple juice and melon juice that is processed into fruit butter using a

factorial design experimental method with three independent variables, namely honey pineapple juice and melon

juice, and the use of the factorial design method is to determine the optimum experimental variables and operating

conditions. The most influential variables on the creation of fruit butter from honey pineapple juice, and melon

juice will be determined using the factorial design method. Figure 1 depicts the key impacts and interactions on

the water content during the process of manufacturing fruit butter.

 4

Figure 1 Graph of Normal Probability Relationship with Effect (Result of Water Content)

It can be seen that the melon consentration and temperature (MT) effect is the farthest point with a value of

0.81 obtained from the formula MT = (i 0.5) x 100% / 7 where i is the order number and the result of the linear

equation y = 8,7951x + 47,481 with P as known as probability in the y-axis and the effect in the x-axis. Thus

melon concentration and temperature are the most influential variables on water content. The positive symbol

indicates that the higher the melon concentration and temperature, the greater the water content value.

3.1 Water Content and Fat Content

The oven method was employed in this study to assess the water content of the sample until it dried

within a set amount of time. The greatest outcomes in this investigation were 1.95 percent, as shown in Figure

2. Changes in the water content of fruit butter are influenced by evaporation treatment on both raw materials.

This is because the fruit juice has concentrated and the water contained in it has been released during the

evaporation process of the raw material, resulting in a decrease in the water content, which is followed by

reheating in the process of making fruit butter, resulting in a minimum of the remaining water content.

The water content contained can affect the fat content, where the smaller the water content, the

greater the fat content in fruit butter [10].

Aside from the low water level, the inclusion of cooking oil in the production of fruit butter has a

considerable impact on the fat content. The fat content of fruit butter increases as the composition of cooking

oil changes. This is due to the fact that cooking oil is a fat, therefore adding it will increase the fat content.

According to Standard National Indonesia (SNI), the minimum fat content required in butter is 80%,

but this differs from the fat content required in fruit butter. This is due to the fact that butter is manufactured

from animal fat generated from milk fat, but fruit butter is made from vegetable fat derived from cooking oil
 5

and fat found in the raw materials themselves, such as honey pineapple and melon. This demonstrates that

fruit butter is an excellent choice for persons on a diet.

Figure 2 indicates that the water content in butter tends to be low, resulting in a higher fat content

in butter. Following the linear equation y = - 4.325x + 52.957, the connection between fat content and water

content with the addition of the amount of cooking oil has a coefficient of determination (R2) of 0.9847. This

demonstrates that there is a negative relationship between the fat level of the fruit butter and its water content,

with the higher the fat content, the lower the water content.

Figure 2 Effect of Water Content on Fat Content in Fruit Butter

Figure 3 Graph of Fruit Butter Spread Against Fat Content

3.2 Greasing Ability

In the greasing power test, the fruit butter was smeared on a flat surface with a basting knife until it

was cut off, then the length of the fruit butter was measured. The amount of fat in fruit butter has an effect

on its greasing capacity, as shown in Figure 3. The higher the fat content of the butter, the better the outcomes

of its greasing ability. Oil is a lipid with a low enough melting point to improve greasing ability, and

unsaturated fatty acids are proportional to saturated fat content (46 percent - 56 percent unsaturated fatty

acids and 44.7 percent - 53.2 percent saturated fatty acids), resulting in excellent plasticity in the oil. The

addition of lecithin to fruit butter improves its spreadability even further. This is due to an increase in the
 6

value of fat saturation in fruit butter, which results in increased butter plasticity [11]. However, because

approximately the same amount of lecithin was utilized in this investigation, there was no significant

difference in lecithin addition.

3.3 Emulsion Stability

The amount of emulsifier employed in the manufacturing process, which utilised lecithin, was used

to assess the success rate of emulsion stability in this investigation. Because of its structure, lecithin is an

emulsifier with the potential to stabilize oil and water. The usage of this type of emulsifier has the advantage

of reducing the amount of oil produced during the emulsification process while increasing the amount of oil

produced [12].

Because the difference in the amount of lecithin used in each sample follows the volume of honey

pineapple juice and melon juice, the value of emulsion stability obtained ranged from 7.69 to 10.77. The

maximum amount of lecithin produced the best outcomes, owing to the emulsifying agent's ability to lower

surface tension, allowing the emulsion to stick together. Furthermore, the use of an emulsifier will strengthen

the interaction between fat and water. The hydrophilic component of the emulsifier will absorb water after

being spread in water. Water that was previously free to circulate around the grains will now be bound. As a

result, the emulsifier is able to stabilize fruit butter.

Comparison of emulsion stability test results between ordinary butter and fruit butter showed no

significant difference. The emulsion stability in ordinary butter is higher because the manufacturing process

and composition are more proportional than the emulsion stability in fruit butter. This is because fruit butter

is still looking for the right composition to produce fruit butter with better emulsion stability.

3.4 Antioxidant Activity DPPH

The antioxidant activity of fruit butter was determined using the DPPH method, which allowed for

the observation of DPPH radical scavenging by noting a drop in Antioxidant activity was measured in this

fruit butter and found to be between 92 and 96 percent inhibition. DPPH is 2.2-diphenyl-1-pichydrazyl which

is the chemical compound used in the antioxidant test process. If the IC50 value of a substance is less than

50, it is classified as a very strong antioxidant, strong (50-100), moderate (100-150), and poor antioxidant

(151-200) [13]. The higher the antioxidant activity, the lower the IC50 value [14]. IC50 is a concentration
 7

that can reduce 50% of DPPH free radicals. Natural antioxidants found in honey, pineapple, and melon fruit

are the types of antioxidants found.

Fruit butter has a relatively strong value in the research, with the best value of 92 percent inhibition,

indicating that it is strong enough to neutralize free radicals, inhibit oxidation, and lower cholesterol levels

in the body when consumed.

3.5 Texture Analysis

In general, butter on the market has a semi-solid texture that is easy to apply. The addition of lecithin,

an emulsifier that generates butter with strong greasing power, is used to accomplish this. Stirring, in addition

to the addition of lecithin, has an effect on the texture of the butter. Butter with a superior texture can be

made by stirring steadily and quickly at all times.

Figure 4 Graph of Texture Analysis

Hardness 1 and Hardness 2 scored 23.5 and 20.0 in the sample test, respectively. The cohesion value

for this sample is 0.79. The use of a thickening agent can enhance the cohesiveness value, but the sample still

has a low value. This is due to the sample's low pH, which causes the gel strength to diminish, resulting in

autohydrophilis. A value of 14.4 mm was obtained in the test results. This is owing to the sample's low pH

and the modest amount of thickening agent used. When chewed, the higher the springiness value, the more

chewy the food product is. The fruit butter sample has a stickiness value of 0.51 mJ, indicating low stickiness

[15].

4. Conclusion
 8

The benefit of this research is to find and find out the most optimal process conditions in the manufacture of

fruit butter. The results of this study prove that fruit butter can be used as a substitute for ordinary butter because

it has a lower fat content and has antioxidants that can reduce cholesterol levels in the body. The best fat content

is 48.32% where the fat content is much lower than ordinary butter which contains up to 80% fat. The results of

the texture test have a fairly standard level of assessment, this is because it is still found less often and the use of

fruit butter in daily life.

References

[1] Sianturi RP. PENGARUH PENAMBAHAN TEPUNG WORTEL (Daucus carota L.) SEBAGAI

ANTIOKSIDAN TERHADAP KUALITAS SWEET CREAM BUTTER. 2017;2–4.

[2] Perdana. Minyak dan lemak. J Chem Inf Model. 2018;53(9):1689–99.

[3] APRIL SINTIA N, ASTUTI N. Pengaruh Subtitusi Tepung Beras Merah Dan Proporsi Lemak (Margarin

Dan Mentega) Terhadap Mutu Organoleptik Rich Biscuit. J Tata Boga. 2018;7(2).

[4] Latifah N, Dyah PS, Istiyanti E. Kelayakan Usahatani Nanas Madu Di Desa Beluk Kecamatan Belik

Kabupaten Pemalang. 2020;2020.

[5] Susanti TMI, Panunggal B. Journal of Nutrition College , Volume Halaman of Nutrition College , Volume

Halaman Program Studi Ilmu Gizi Fakultas Kedokteran Universitas Diponegoro. 2015;4.

[6] W. Khumaero W, Efendi D, B. Suwarno W, Sobir ,. Evaluasi Karakteristik Hortikultura Empat Genotipe

Melon (Cucumis melo L.) Pusat Kajian Hortikultura Tropika IPB. J Hortik Indones. 2015;5(1):56.

[7] Setiadi Daryono B, Dwi Maryanto S, Nissa S, Riza Aristya G. Analisis Kandungan Vitamin Pada Melon

(Cucumis melo L.) Kultivar Melodi Gama 1 dan Melon Komersial. Biog J Ilm Biol. 2016;4(1):1–9.

[8] Odi E. Apa Itu Thyme? Apa Itu Thyme? 2018;46(3):298–305.

[9] Nathan AJ, Scobell A. BAB II TINJAUAN PUSTAKA Vertigo. Foreign Aff. 2012;91(5):1689–99.

[10] Susanti S, Bintoro VP, Katherinatama A, Arifan F. Chemical, physical and hedonic characteristics of green

tea powder fortified oatmeal cookies. Food Res. 2021;5(5):212–9.

 9

[11] Marliyati SA, Syarief H, Muchtadi D, Darusman LK, Rimbawan. Supplementation of Margarine with

Wheat Germ Sterol. J Teknol dan Ind Pangan. 2010;21(1):73–9.

[12] Fitriyaningtyas SI, Widyaningsih TD. The Effect of Lecithin and CMC Against Physical , Chemical and

Organoleptic Apple Manalagi Margarine ( Malus sylfertris Mill ) which Supplemented with Peanut Oil. J

Pangan dan Agroindustri. 2015;3(1):226–36.

[13] Arifan F, Winarni S, Handoyo G, Nurdiana A, Rahma ANH, Risdiyanti S. An analysis of antioxidants,

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