Evaluation of Chemical and Sensory Characteristics of Local Avocados from Depok West Java

Anna Sulistyaningrum; Sulusi Prabawati; Waryat Waryat; Muhammad Prama Yufdy; Nur Qomariah Hayati; Jawal Anwaruddin Syah; Djoko Mulyono; Puspitasari Puspitasari; Apri Laila Sayekti; Adhitya Marendra Kiloes; Noveria Sjafrina

doi:10.2991/978-94-6463-819-6_20

<Previous Article In Volume

Next Article In Volume>

Evaluation of Chemical and Sensory Characteristics of Local Avocados from Depok West Java

Authors

Anna Sulistyaningrum¹^{, *}, Sulusi Prabawati¹, Waryat Waryat¹, Muhammad Prama Yufdy², Nur Qomariah Hayati³, Jawal Anwaruddin Syah², Djoko Mulyono², Puspitasari Puspitasari³, Apri Laila Sayekti³, Adhitya Marendra Kiloes³, Noveria Sjafrina¹

¹Research Center for Agroindustry - National Research and Innovation Agency, Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Bogor, Indonesia

²Research Center for Horticulture - National Research and Innovation Agency, Jl. Raya Jakarta-Bogor Km 46, Cibinong, 16911, Bogor, Indonesia

³Research Center for Behavioral and Circular Economics - National Research and Innovation Agency, Jl. Jend. Gatot Subroto No. 10, Jakarta, 12710, Indonesia

^*Corresponding author. Email: anna009@brin.go.id

Corresponding Author

Anna Sulistyaningrum

Available Online 30 August 2025.

DOI: 10.2991/978-94-6463-819-6_20 How to use a DOI?
Keywords: avocado; nutritional; preference; local
Abstract: Avocado is a horticultural commodity rich in unsaturated fatty acids, fiber, carbohydrates, vitamins and minerals. Local avocado varieties have the potential to be developed as table fruits that can be eaten fresh, so it is necessary to identify the nutritional content and the panelist’s level of preference. This study aimed to compare the nutritional and sensory content of three local avocado varieties. The results showed that the three local varieties has high fat, protein and fiber content, indicating their potential for wider development, supported by panelists’ acceptance. Avocado A (Penjol variety), B (Pamtasa variety) and C (Kukusan variety) exhibited unique nutritional and sensory advantages. Kukusan variety had higher fat (7.84%), crude fiber (8.87%) and the lowest water content (70.46%). While Penjol and Pamtasa varieties had higher protein content (2.64-3.33%), total sugar (3.62%) and vitamin C (1.45%). In addition, it was also supported by organoleptic test results that are close to very like the taste of avocado C and B with a score of 8.47 and 7.50.
Copyright: © 2025 The Author(s)
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume

Next Article In Volume>

Volume Title: Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
Series: Atlantis Highlights in Sustainable Development
Publication Date: 30 August 2025
ISBN: 978-94-6463-819-6
ISSN: 3005-155X
DOI: 10.2991/978-94-6463-819-6_20 How to use a DOI?
Open Access: Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

ris enw bib

TY  - CONF
AU  - Anna Sulistyaningrum
AU  - Sulusi Prabawati
AU  - Waryat Waryat
AU  - Muhammad Prama Yufdy
AU  - Nur Qomariah Hayati
AU  - Jawal Anwaruddin Syah
AU  - Djoko Mulyono
AU  - Puspitasari Puspitasari
AU  - Apri Laila Sayekti
AU  - Adhitya Marendra Kiloes
AU  - Noveria Sjafrina
PY  - 2025
DA  - 2025/08/30
TI  - Evaluation of Chemical and Sensory Characteristics of Local Avocados from Depok West Java
BT  - Proceedings of the International Conference on Agriculture, Food, and Environment (ICAFE 2024)
PB  - Atlantis Press
SP  - 217
EP  - 223
SN  - 3005-155X
UR  - https://doi.org/10.2991/978-94-6463-819-6_20
DO  - 10.2991/978-94-6463-819-6_20
ID  - Sulistyaningrum2025
ER  -

download .riscopy to clipboard