Innovative Utilization of Mangosteen Pericarp in Cake Batter and Fruit as Cream Filling: A Sustainable and Flavorful Creation
Jakarta, 11th June 2024 – Mangosteen (Garcinia mangostana), a tropical fruit known for its dark purple peel and sweet white pulp, has long been appreciated in the food industry. Typically, the pulp is used in fresh slices, juices, and extracts, while the pericarp and peel are discarded due to their astringent and bitter flavors. This disposal poses a significant waste problem, as these parts make up roughly 60% of the fruit’s weight. However, recent studies highlight that the mangosteen pericarp is rich in polyphenols with high antioxidant activity, which can potentially enhance the functional properties of food products and reduce the risk of diseases like cancer and diabetes. Despite its nutritional benefits, the pericarp’s bitter taste has limited its application in food products.
To address this issue, a team of Food Technology students from Cohort 2022—Abhirama Radya Asasta, Dechen Wangmo Armando, Maximilian Matthew Krisnamuliaputra Purnomo, Nathaniel Putera Tanuwidjaja, and Steven Fernando—developed an innovative mangosteen sponge cake. Their research focuses on the sensorial and physicochemical properties of sponge cake made with mangosteen pericarp as a flour substitute and the pulp used in the cream filling.
Product Development
The students developed a distinctive method for utilizing the pericarp as flour at a 30:70 ratio and incorporating the pulp into whip cream. Their groundbreaking process involved boiling the pericarp for 15 minutes to remove its bitterness, followed by oven-drying and processing it into a paste. The pericarp paste was then used as a partial substitute for flour in the sponge cake batter. The addition of fresh mangosteen pulp into the cake’s flavoring further distinguishes their innovative creation.
The product’s timeline began with proposal development in early March, followed by multiple trials, sensory evaluations, and physicochemical analyses leading to a product display and poster presentation in June. Through their meticulous approach, the team managed to reduce mangosteen waste by 22%.
Conclusion
The development of mangosteen sponge cake by these Food Technology students not only showcases their innovative approach to reducing food waste but also highlights the potential for incorporating nutritious but underutilized food parts into popular products. This sustainable innovation could inspire further research and application in the food industry, promoting both environmental sustainability and health benefits.
