Abstract
ABSTRACT
 Dragon fruit is an Indonesian agricultural commodity that contains many essential nutrients for the body. Dragon fruit is known to reduce cholesterol and balance blood sugar levels in the body. Unfortunately, dragon fruit is easily damaged. In addition, dragon fruit also often experiences price declines especially when the amount of harvest is abundant. Therefore, efforts are needed to process dragon fruit into processed products of high economic value; one example is to process them into jelly candies. In this research, jelly candies were made from dragon fruit by using carrageenan as a gelling agent. This study aims to determine the chemical properties and the level of preference of panelists on dragon fruit jelly candy with the addition of carrageenan at different concentrations. The experimental design used in this study is a completely randomized design with 1 treatment factor, namely the difference in carrageenan concentration (3%, 5%, and 7%). The results showed that the water content of dragon fruit jelly candy at all levels of carrageenan concentration had fulfilled SNI-3547-2-2008 with an average value ranging from 4.78 to 6.61% (maximum water content according to SNI was 20%). And the ash content required by SNI-3547-2-2008 for jelly candy is 3% according to the treatment of adding 3% carrageenan with a value of 2.91%. The organoleptic test showed that the best treatment that panelists prefer is the treatment with the addition of 3% carrageenan with an average value of aroma 3.33 (somewhat like), color 3.60 (like), taste 3.53 (like) and texture 3.45 (somewhat like).
Highlights
Dragon fruit is an Indonesian agricultural commodity that contains many essential nutrients for the body
Jelly candies were made from dragon fruit by using carageenan as gelling agent
This study aims to determine the chemical properties and the level of preference of panelists on dragon fruit jelly candy with the addition of carrageenan at different concentrations
Summary
Berbagai macam buah-buahan yang terdapat di Indonesia salah satunya ialah buah naga. Buah ini memiliki berbagai macam jenis yaitu buah naga merah, buah naga putih dan buah naga kuning. Akan tetapi yang banyak ditanam dan ditemukan di Indonesia adalah buah naga merah. Permen jelly merupakan permen yang terbuat dari campuran sari buah-buahan, bahan pembentuk gel atau dengan penambahan essens untuk menghasilkan berbagai macam rasa, dengan bentuk fisik jernih transparan serta mempunyai tekstur kenyal (Malik, 2010). Salah satu faktor yang mempengaruhi mutu permen jelly adalah adanya bahan pembentuk gel. Gel yang kuat dan tekstur yang kenyal pada permen jelly dapat dihasilkan dengan adanya penambahan bahan yang mengandung pembentuk gel. Salah satu kerusakan yang dialami buah naga ialah pembusukan dan untuk meningkatkan nilai ekonomi pada buah naga salah satunya dapat diolah menjadi produk yaitu permen jelly buah naga. Pada penelitian pembuatan permen jelly buah naga menggunakan bahan karagenan sebagai bahan pembuat jelly
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