Addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink

Abstract

Aji SP, Anandito BK, Nurhartadi E. 2013. Study of addition of various types of honey as alternative sweetener in white dragon (Hylocereus undatus) juice drink. Biofarmasi 11: 13-18. Indonesia is a tropical country, so people tend to consume lots of water to refresh the body. Along with the development of technology and the desire of people to come back to healthy life, it is necessary to manufacture beverage that have functional value. Dragon fruit has a large nutritional content. Dragon fruit contains several bioactive components, such as: anthocyanin, vitamin C, beta-carotene and soluble fiber in the form of pectin. Therefore, the processing of dragon fruit into juice that contains bioactive components is potential. In general, fruit juice beverage use a sweetener based on sucrose, therefore in this study it was used honey as an alternative sweetener that has a functional value. This research aimed to study the making of white dragon juice (Hylocereus undatus) using honey sweetener types of rambutan, kelengkeng and randu, and to analyze its chemical characteristic (vitamin C and antioxidant) and sensory properties (taste, color, aftertaste, overall). In this study, it was used white dragon fruit and various types of honey such as randu honey, rambutan honey and kelengkeng honey with the concentrations of 5%, 10% and 15%, respectively. The results showed that dragon fruit juice with the addition of rambutan honey contained vitamin C and antioxidant greater than the addition of randu and kelengkeng honey. The addition of honey with the different concentrations (5%, 10%, 15%) could also increase vitamin C and antioxidant contents in the produced functional beverage. The higher concentration of honey that added, the higher produced vitamin C and antioxidant contents. Meanwhile, the sensory test results of color, taste, aftertaste and overall parameters for dragon fruit juice samples with the addition of rambutan, rambutan and kelengkeng honey, the average of panelists gave a like score. But, the higher concentration of honey that added, the sensory results indicated the panelist preference decreased. According to the results of the panelist study showed the level of fondness in all types of honey at a concentration of 10%.