Utilization of Mangosteen Pericarp Exstract (Garcinia Mangistana Linn) in Development of Instant Pudding for Cancer Patients

Abstract

The study aimed 10 develop the utilization of mangosteen pericarp in production of instant pudding for cancer patients. This study consisted of live stages, namely mangostcen pericarp extraction, xanthone and nutrition analysis, pudding instant with mangosteen pericarp extract formulntion. organoleptic test. xanthone and nutrition analysis of selected instant pudding. The extraction is done by maceration using 96% ethanol. Mangosteen pericarp extract contained 20.72 mg c-mangostin/g mungosieen pericarp extract, water contents 4.61 %. ash contents 0.57%, protein contents 0.42%, fat contents 0.32% and carbohydrate contents 94.08%. Characteristics of mangosteen pericarp extract was slighty red, slighty sour flavour, sour caste slighty bitter typical of mangosteen pericarp. Based on sensory evaluation test. Fl (2.5%) was the best formula. It contained 366 mg c-mangostin/serving size of 2JO g, energy 207 kkal, protein 2.58 g, fat 3.08 g, carbohydrate 42.32 g. Pudding mangosteen pericarp extract can be considered as a functicnal food with a high xanthones and good for cancer patients .