Effect of Soursop and Peanut Concentrate Composition and the Number of Emulsifiers on the Quality of Mixed Peanut Butter

Oct 13, 2025 by thesweetdesigns.com 105 views

Effect of Soursop and Peanut Concentrate Composition and the Number of Emulsifiers on the Quality of Mixed Peanut Butter

Introduction

The food industry is constantly evolving, with consumers seeking healthier and more diverse options. One way to achieve this is by incorporating new ingredients and combinations into existing products. Mixed peanut butter, a blend of peanuts and other ingredients, is a popular product that can be enhanced by the addition of soursop concentrate. This study aims to investigate the effect of the composition of soursop concentrates and peanuts, as well as the concentration of emulsifiers, on the quality of mixed peanut butter.

Methodology

This study employed a complete factorial random design involving two factors: the composition of soursop and peanut (K): 0%: 100%, 10%: 90%, 20%: 80%, 30%: 70%, and emulsifier concentration (G): 0%, 5%, 10%, and 15%. The parameters analyzed include water content, ash content, fat content, vitamin C content, suppleness, and organoleptic values (color, aroma, taste, and texture).

Results

The results showed that the composition of soursop concentrates and peanuts had a very significant influence on all the parameters tested. Emulsifier concentration also had a very significant impact on all parameters studied. In addition, the interaction between the two factors had a very significant effect on water content, ash content, suppleness, and organoleptic value of color and taste. However, this interaction did not have a significant effect on fat levels, vitamin C levels, and organoleptic value of aroma and texture.

Discussion

The quality of mixed peanut butter is strongly influenced by the raw material used. Soursop, which is known to have a high content of vitamin C and a distinctive taste, provides additional nutritional value and enriches the taste of butter. With the right proportion of soursop, the final product not only has a better nutritional value, but also a more interesting aroma and taste.

Emulsifier concentration functions to increase homogeneity and product stability. Emulsifiers help create good emulsions between oil from peanuts and water from soursop concentrates, resulting in a more creamy and optimal texture. Therefore, the selection of exact emulsifier concentrations is very important to achieve the desired quality of peanut butter.

Conclusion

This study demonstrates the importance of soursop concentrate composition and emulsifier concentration in determining the quality of mixed peanut butter. The results show that a combination of 10% soursop composition and 90% of peanuts with an emulsifier concentration of 5% produces mixed peanut butter with the best organoleptic value. This suggests that the use of soursop concentrates in the right amount can improve the quality of peanut butter and provide variations of attractive flavors for consumers.

Implications

The use of a combination of peanuts and soursop in mixed peanut butter products can be an interesting alternative for product diversification. This product not only targets markets that like healthy food, but also consumers who are looking for new flavors. Thus, this research makes an important contribution in the development of healthier and varied food products.

Future Directions

With an increase in public awareness of health and the need for more diverse food products, innovations such as mixed peanut butter can be a positive step to attract consumers and increase the selling value of products. Future studies can explore the effects of other ingredients and combinations on the quality of mixed peanut butter, as well as the consumer acceptance of these products.

Recommendations

Based on the results of this study, the following recommendations can be made:

Use a combination of 10% soursop composition and 90% of peanuts with an emulsifier concentration of 5% to produce mixed peanut butter with the best organoleptic value.
Select the right proportion of soursop to achieve the desired nutritional value and flavor of the final product.
Use emulsifiers to increase homogeneity and product stability, and to create good emulsions between oil from peanuts and water from soursop concentrates.

Limitations

This study has several limitations, including:

The use of a limited number of parameters to analyze the quality of mixed peanut butter.
The lack of consumer acceptance data to evaluate the market potential of mixed peanut butter products.
The limited scope of the study, which only investigated the effects of soursop concentrate composition and emulsifier concentration on the quality of mixed peanut butter.

Future Research Directions

Future studies can explore the effects of other ingredients and combinations on the quality of mixed peanut butter, as well as the consumer acceptance of these products. Additionally, studies can investigate the effects of processing conditions, such as temperature and time, on the quality of mixed peanut butter.

Conclusion

In conclusion, this study demonstrates the importance of soursop concentrate composition and emulsifier concentration in determining the quality of mixed peanut butter. The results show that a combination of 10% soursop composition and 90% of peanuts with an emulsifier concentration of 5% produces mixed peanut butter with the best organoleptic value. This suggests that the use of soursop concentrates in the right amount can improve the quality of peanut butter and provide variations of attractive flavors for consumers.
Frequently Asked Questions (FAQs) about the Effect of Soursop and Peanut Concentrate Composition and Emulsifier on the Quality of Mixed Peanut Butter

Q: What is the purpose of this study?

A: The purpose of this study is to investigate the effect of the composition of soursop concentrates and peanuts, as well as the concentration of emulsifiers, on the quality of mixed peanut butter.

Q: What are the parameters analyzed in this study?

A: The parameters analyzed in this study include water content, ash content, fat content, vitamin C content, suppleness, and organoleptic values (color, aroma, taste, and texture).

Q: What is the significance of the composition of soursop concentrates and peanuts on the quality of mixed peanut butter?

A: The composition of soursop concentrates and peanuts has a very significant influence on all the parameters tested, including water content, ash content, fat content, vitamin C content, suppleness, and organoleptic values.

Q: What is the role of emulsifiers in mixed peanut butter?

A: Emulsifiers help create good emulsions between oil from peanuts and water from soursop concentrates, resulting in a more creamy and optimal texture.

Q: What is the optimal combination of soursop composition and emulsifier concentration for producing mixed peanut butter with the best organoleptic value?

A: The optimal combination is 10% soursop composition and 90% of peanuts with an emulsifier concentration of 5%.

Q: What are the implications of this study for the food industry?

A: This study demonstrates the potential of mixed peanut butter as a healthier and more diverse food product, which can attract consumers and increase the selling value of products.

Q: What are the limitations of this study?

A: The study has several limitations, including the use of a limited number of parameters to analyze the quality of mixed peanut butter, the lack of consumer acceptance data, and the limited scope of the study.

Q: What are the future research directions for this study?

A: Future studies can explore the effects of other ingredients and combinations on the quality of mixed peanut butter, as well as the consumer acceptance of these products. Additionally, studies can investigate the effects of processing conditions, such as temperature and time, on the quality of mixed peanut butter.

Q: What are the recommendations for the food industry based on this study?

A: The recommendations include using a combination of 10% soursop composition and 90% of peanuts with an emulsifier concentration of 5% to produce mixed peanut butter with the best organoleptic value, selecting the right proportion of soursop to achieve the desired nutritional value and flavor of the final product, and using emulsifiers to increase homogeneity and product stability.

Q: What are the potential applications of this study in the food industry?

A: The potential applications include the development of healthier and more diverse food products, such as mixed peanut butter, which can attract consumers and increase the selling value of products.

Q: What are the potential benefits of this study for consumers?

A: The potential benefits include access to healthier and more diverse food products, which can improve their nutritional value and flavor.

Q: What are the potential challenges of implementing this study in the food industry?

A: The potential challenges include the need for further research on the effects of other ingredients and combinations on the quality of mixed peanut butter, as well as the consumer acceptance of these products.

Q: What are the potential future directions for this study?

A: The potential future directions include exploring the effects of other ingredients and combinations on the quality of mixed peanut butter, investigating the effects of processing conditions on the quality of mixed peanut butter, and developing new and innovative food products based on the findings of this study.