Abstract
<em>This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and also the selected formula. This research used experimental method by using Randomized Design. The organoleptic test was then analyzed using Kruskal Wallis and Mann-Whitney method. The result showed that proportion of peel and flesh of red dragon fruit has significant test (p&lt;0,005) on hedonic quality test of color, texture, taste, aftertaste and hedonic test of flavor and taste. Based on the hedonic test, water content, carbohydrate content, antioxidant capacity, total flavonoid, and viscosity of the selected formula were F3 (peel (70 g) and flesh (30g)), with water content (30,95%), ash content (0,27%), protein content (0,65%), fat content (0,20%), carbohydrate content (67,93%), antioxidant capacity (164,79 mg AEAC), total flavonoid (0,430 mg/g), viscosity (1333,67 cP) and polish (15,5 cm).</em>
Highlights
Penelitian ini bertujuan untuk mengetahui perbedaan proporsi kulit dan daging buah naga merah pada selai terhadap uji organoleptik, sifat kimia dan sifat fisik selai, serta memperoleh formula terpilih
This study aims to determine the effect of different proportion of peel and flesh red dragon fruit of the jam to organoleptic test, to obtain the results of analysis of chemical properties and physical properties of jam, and the selected formula
The result showed that proportion of peel and flesh of red dragon fruit has significant test (p
Summary
Penelitian ini menggunakan desain studi penelitian eksperimental dengan menggunakan desain Rancangan Acak Lengkap (RAL). Rancangan penelitian ini menganalisis proporsi penambahan selai kulit dan daging buah naga merah. Preparasi dan formulasi serta analisis sifat fisik produk dilakukan di Laboratorium Teknologi Pangan, Fakultas Ilmu Kesehatan, Universitas Pembangunan Nasional “Veteran” Jakarta. Uji organoleptik dilakukan di ruang kelas Fakultas Ilmu Kesehatan Universitas Pembangunan Nasional “Veteran” Jakarta. Bahan dan alat Bahan yang digunakan dalam penelitian ini adalah kulit dan daging buah naga merah (Hylocereus costaricensis), gula pasir, jeruk nipis, gelatin, air, dan agar-agar tidak berasa. Alat yang digunakan dalam pembuatan selai kulit dan daging buah naga sebagai kudapan pendamping sumber antioksidan adalah pisau stainless, talenan, blender, wajan, sodet, sendok, baskom, timbangan makanan digital, kompor gas. Alat yang digunakan untuk uji organoleptik adalah pulpen, formulir uji organoleptik, cup untuk selai, sticky notes untuk coding, sendok plastik, tissue, dan air mineral.
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