Increased Attravtiveness and Shelf Life of Siamese Tangerines (Citrus Nobilis L.) Using Various Palmitic, Stearic, and Oleic Acid Emulsions and Mixtures

Abstract

Food demand is increasing in tandem with population growth. The Siamese tangerine fruit is one example of a highly sought-after fruit. Siamese tangerines, whether fresh or processed, can quickly ruined if not handled carefully. The purpose of this research is to boost the attractiveness and shelf life of various types of emulsions. Palmitic, stearic, and oleic acid emulsions, as well as their combinations, are employed. Organoleptic test analysis, vitamin C content, water content, and component identification by Gas Chromatography - Mass Spectrometry were performed on Siamese tangerine fruit (GC-MS).  Evaluation of organoleptic analysis tests is carried out by hedonic tests (color, aroma, texture, overall taste and acceptance), and scoring tests (color and texture). The application of mixed emulsions (palmitic, stearic and oleic acids) will increase the attractiveness and shelf life of Siamese tangerine fruits. The results of measuring vitamin C levels and water content have an influence on various types of emulsions. Citrus fruits treated with mixed emulsions (palmitic, stearic and oleic acids) experienced the lowest quality decline in vitamin C levels of 14.4851 mg / 100g and water content of 91.8401%. Overall the content of essential compounds in the peel of Siamese tangerines contains essential compounds dl- Limonene with an abundance of different areas in each emulsion treatment.