Development of fruit gummy from belimbing buluh (Averrhoa bilimbi) and red hibiscus (Hibiscus Rosa-sinensis ) and their antioxidant activities / Wan Fathini Amlina Wan Mohammad

This study was aimed to evaluate the antioxidant activities in fruit gummy which consist of different ratios of Averrhoa Bilimbi and Hibiscus rosa-sinensis. The ethanol extracts of fruit gummy were used to determine the antioxidant assay by using Folin-Ciocalteu reagent method, 2, 2-diphenyl-2-picrylhydrazyl radical scavenging assay (DPPH), and also ferric reducing antioxidant power (FRAP) assay. The fruit gummy which was formulation F3 (70% Averrhoa bilimbi with 30% Hibiscus rosa-sinensis ) exhibit the highest in total phenolic content, FRAP and DPPH with value of 27.98±0.25 mgGAE/100g, 425.47±9.29 μmol TE/ 100gram and 27.98±0.25%. The Pearson correlation coefficient showed that the TPC was significantly correlated with scavenging effect and ferric reducing antioxidant power where the correlation value of r were 0.989 and 0.979 at p<0.01. The same trends were observed in the correlation of scavenging effects and ferric reducing antioxidant power which is highly correlated with value of r=0.961. The pH value of fruit gummy is in the range of 1.43 to 1.77. The best texture was formulation F3 with 70% Averrhoa bilimbi and 30% Hibiscus rosa-sinensis. Besides that, addition of Hibiscus rosa-sinensis significantly decreased lightness (L*) and yellowness (b*) while increased redness (a*) of fruit gummy. Sensory evaluation results showed that formulation F2 was highly accepted by panellists as it might be contributed by high values given for overall acceptability mean scores of 6.33±0.96.