Development of Mixed Pineapple Juice Product with Aloe Vera and Collagen Fortification

Abstract

The objective of this research was to develop a pineapple juice drink mixed with aloe vera and fortified with collagen. The study employed a completely randomized design for physical and chemical analyses, and a randomized completely block design for sensory evaluation. The five formulations were created using a Mixture Design technique, varying pineapple juice (30–100%), sugar (0–15%), and water (0–70%) by weight. The selected formulation was pineapple juice with 61.25% pineapple juice, 7.5% sugar, and 31.25% water, which received moderate to high preference scores ranging from 6.70 to 7.45. We found that adding collagen to pineapple juice at four levels (0 (control), 500, 750, and 1,000 mg/200 ml) had no effect on changes in soluble solids, pH values, or color (CIE-Lab), nor did it affect the results of the sensory evaluation. When aloe vera gel was added to pineapple juice that had collagen added at 0% (control), 20%, 30%, and 40% levels, it was found that adding more aloe vera gel made the soluble solids go down (p≤0.05) and that changes in pH had the opposite effect. However, it did not affect the color (p > 0.05). According to the sensory evaluation, the preferred level of aloe vera gel addition was 30%. After pasteurizing the product at 71.1°C and storing it at 4°C, we found that its shelf life was 9 days.