Test Aroma Research Articles

Pengaruh Proporsi Angkak (Red Mold Rice) Terhadap Karakteristik Fisikokimia dan Organoleptik Sosis Ikan Nila

The boiling process causes the color of the meat in the sausage to fade, so efforts are needed to improve the color of tilapia sausage using natural dyes that are safe for consumption. The addition of angkak was chosen for food coloring so that it can affect the level of consumer acceptance. The purpose of this study was to determine the effect of the addition of angkak proportion on the physicochemical characteristics and organoleptic score of tilapia sausage produced. The treatment added is the proportion of angkak which consists of 6 concentrations, namely 0%, 0.5%, 1%, 1.5%, 2% and 2.5% (% calculated from the total weight of tilapia and tapioca flour). The test parameters were water content, fat content, protein content, antioxidant activity, color intensity, hardness, and organoleptic test of taste, aroma, color, and texture. The best treatment was tilapia sausage with the addition of 1.5% angkak proportion (A3) with an average moisture content of 61.85%; protein 15.87%; fat 15.35%; antioxidant activity 40.49%; texture hardness 31.59 N; color intensity: brightness (L) 44.85; redness (a) 23.37; yellowness (b) 13.05; organoleptic: color 4.23 (red); taste 3.86 (moderately savory); aroma 2.63 (not fishy); texture 4.43 (chewy). Keywords: tilapia sausage, angkak

Kadar Protein, Kadar Albumin, dan Tingkat Kesukaan Brownies Mocaf Ikan Gabus

Background: Brownies are generally made from wheat flour, but can be made with local food mocaf flour. Mocaf protein is lower than wheat flour, wheat flour has 8-13% protein while mocaf has 1.2% protein content. Objectives: The purpose of the study was to determine the addition of snakehead fish to protein levels, albumin levels, and preference test for mocaf brownies.The addition of snakehead fish to mocaf brownies aims to increase protein levels. Snakehead fish contains high protein and albumin,protein of 16.2g/100g and albumin content of 6.224g/100g. Preference test is researched to find out brownies are acceptable to consumers. Method: The study used the Complete Randomized Design experimental method with the additionof snakehead fish 0%;7.3%;9.6%;11.7%, repetition 6 times. Protein content testing is carried out by the kjeldahl method, albumin levels by the biuret method and preference levels by organoleptic tests. Data analysis of protein levels and albumin levels using the ANOVA one-way test, and analysis of favorability data using the Friedman Test test then proceed to the Wilcoxon test. Results: The test results of protein levels and albumin levels get a value of p >0.05, namely the addition of snakehead fish does not have a significant effect. The results of the favorability leveltest on color, aroma, taste get a value of p < 0.05 that the addition of snakehead fish has a significant effect and the texture of p > 0.05 is not significant. Test results with the addition of snakehead fish with the highest protein content and albumin content treatment 11.7%, the highest color test at 7.3% and 9.6%, the highest aroma test at 9.6%, the highest taste and texture test at 7.3%. Keywords : Albumin Levels, Mocaf Brownies, Preference Levels, Protein Levels, Snakehead Fish

Kualitas Daging Se’i Babi melalui Aplikasi Tepung Rosela

Se'i meat is a typical meat from East Nusa Tenggara which is made by smoking it. The meat is sliced ​​in small lengths, then smoked until cooked and has a distinctive taste. This study aims to determine the effect of rosella flour (Hibiscus sabdariffa L.) to organoleptic (colour, aroma, taste and tenderness); pH; TPC and E. coli pork. The research method uses a Complete Randomized Design (RAL) consisting of 4 treatments and 4 repetitions. The treatment consisted of P0: pork se’i meat without the addition of rosella flour, P1: pork se’i meat with the addition of rosella flour 0.5%, P2: pork se’i meat with the addition of rosella flour 1%, P3: pork se’i meat with the addition of rosella flour 1.5%. The organoleptic test of colour, aroma, taste and tenderness of pork meat was analysed using the Kruskal Wallis test followed by the Mann Whitney test, while the pH, TPC and E. Coli. analysed using ANOVA followed by Duncan's test to see any differences between treatments. The results showed that the application of roselle flour to pork se'i meat with different concentrations (0.5%, 1% and 1.5%) affected the organoleptic quality (colour, taste and tenderness) but did not affect the aroma of pork se'i meat. The addition of roselle flour can also lower the pH, TPC and E. coli pork. It is concluded that the higher the amount of rosella flour shows good results for the quality of pig meat because it increases the taste and tenderness and lowers the pH, TPC and E.coli of pork se’i.

PEMBERDAYAAN MASYARAKAT DESA RANOEYA MELALUI PELATIHAN PEMBUATAN CEMILAN CHURROS DAUN SALAM (SYZYGIUM POLYANTHUM WIGHT) BAGI PENDERITA DIABETES DI KECAMATAN WAWOTOBI KABUPATEN KONAWE

Salam leaf is one of the herbal plants that contains several compounds that effectively reduce blood glucose levels, namely saponins, tannins, phenolics and flavonoids. Empirically, the leaves of salamka are used by the Ranoeya Village community as an additional ingredient to add flavor to dishes. Community service activities of LPPM Politeknik Bina Husada and Halu Oleo University as a community empowerment in the context of utilizing bay leaves as snacks for diabetics in Wawotobi District. The potential development of churros snacks as an alternative food has the opportunity to be a very good snack for health that can be consumed by all ages. The method of the activity was carried out by training the making of churros to the Ranoeya village community of 25 people. The activity started from harvesting, wet sorting, dry sorting, drying, cutting and pulverizing bay leaves. Bay leaves were prepared with various concentrations, namely FI (1 g), FII (3 g), and FIII (5 g) and organoleptic evaluation was carried out including color, odor, taste and shape of the preparation. The results showed that Ranoeya villagers were very enthusiastic in participating in this activity. Organoleptic test results showed churros in formula FI were yellow, FII were greenish yellow and FIII were brownish green. The aroma test showed FI, FII and FIII had a distinctive aroma of milk vanilla flavor. The results of the taste test on F1 churros taste in general. F2 has a slightly concentrated bay leaf flavor, F3 has a concentrated bay leaf flavor. The taste test on F1 has the taste of churros in general, F2 is slightly concentrated, and F3 is concentrated. Hardness test on F1, F2 and F3 have good texture. The favorability test showed churros in F1 (90%), B (7%), C (3%). The results showed that Salam leaves can be formulated in the form of churros snacks and can be utilized as a healthy snack for diabetics in Ranoeya Village, Wawotobi District, Konawe Regency

Effect of Packaging Type and Storage Time on the Quality of Wheat Flour

The wheat flour quality is influenced by several factors, including the packaging type used and the length of storage time. This research aims to determine the effect of packaging type (polypropylene and polyethylene) and storage time on the wheat flour quality at PT XYZ. The wheat flour quality described refers to SNI No. 01-3751-2018, including water content, ash content, protein content, and organoleptic properties. The research results show that the packaging type and storage time affect the wheat flour quality. The analysis results show that wheat flour produced and packaged using polypropylene and polyethylene with variations in storage time shows a real influence on the wheat flour quality. The analysis results showed that the smallest water content in polyethylene packaging was 13.28% with a storage time of 21 days, the smallest ash content in the polypropylene packaging type was 0.56% with a storage time of 9 days, and the highest protein content was 15.24% in the polypropylene packaging type with a storage time of 14 days. Meanwhile, the analysis of organoleptic properties including color tests and aroma tests did not have a significant effect on the wheat flour quality.

Effect of Soybean (Glicyne max (L.) Merill) with Lamtoro Gung (Leucaena leucocephala) Proportion on the Characteristics of Soy Milk

The utilization of soy milk is an alternative for people with lactose intolerance. Soy milk can be made with lamtoro gung substitution because the nutritional content of lamtoro gung is close to soybeans. This research aimed to determine the effect of soybean/lamtoro gung proportion on the characteristics of soy milk. This research was conducted from May until July 2022. The experimental study used a randomized block design with the treatment were soybean (K) with lamtoro gung (L) proportion S1 (K 100%: L 0%), S2 (K 95%: L 5%), S3 (K 90%: L 10%), S4 (K 85%: L 15%), S5 (K 80: L 20%), S6 (K 75%: L25), S7 (K 70%: L 30%) S8 (K 65%: L 35%), and S9 (K 60%: L 40%). The data obtained were then analyzed using analysis of variance and further test BNJ 5%, the organoleptic test used Friedman test, and determine the best treatment used effectiveness index. The results showed a significant effect of soybean with lamtoro gung proportion on protein content, vitamin C content, vitamin A content, pH, viscosity, TDS, and hedonic test of aroma and taste. The best treatment was S3 (soybean 90%: lamtoro 10% with characteristics of protein content 3.304%, vitamin C content 0.291%, vitamin A content 2.239 mg/g, pH 5.917, viscosity 3.533×103 mPa.s, TDS 7.833 °brix, and hedonic test of color 3.40, aroma 3.30, taste 3.40, and texture 3.20. This study contributes to evaluate the soy milk characteristics from soybean and lamtoro gung.

Sensory Test on 3 Types of Functional Beverages

The research method used was a qualitative test consisting of a visual test (color) and a sensory test including aroma and taste. The research treatments were M1, M2, M3. The results of the study showed that were as follows: M1, Ginger Tea: color, aroma, taste tests, namely 4 people really liked it, 14 people liked it, 2 people didn't like it; M2, Lemongrass tea: Color test, aroma test, namely 2 people really like it, 17 people like it, 1 person doesn't like it, the taste test shows 2 people really like it, 16 people like it and 2 people don't like it; M3, Lemongrass ginger tea: color, aroma, taste test yielded 13 people really liked it, 6 people liked it, 1 person didn't like it. So the functional drink most preferred by consumers was M3.

FORMULASI DAN EVALUASI PEMBUATAN PRODUK NUTRASETIKAL SIRUP DARI EKSTRAK BUAH JERUK KUKU HARIMAU (Citrus medica L.) SERTA UJI AKTIVITAS ANTIOKSIDANNYA DENGAN MENGGUNAKAN METODE DPPH (2,2-DIFENIL-1-PIKRILHIDRAZIL)

Syrup nutraceutical product has been made from the fresh extract of Tiger Nails fruit (Citrus Medica L). This research is a laboratory experimental. Fresh extracts were divided into FI (10%), FII (20%) and FIII (40%). The formulations were compounds of extracts, sugars and waters. Organoleptic’s test results were color is yellow, orange’s aroma, sweet taste and thick textures. Hedonic’s test showed the color of Formulations were not like by panelists (60%) and aroma test of FII showed panelists like it (60%). The texture test of formulations showed the panelists like it (70%) and the taste test of FI showed the panelists were very like it (70%). The pH values were ranged from 4-5. The fastest dissolving time test showed from FI (8 seconds). The highest viscosity test was showed by FII (6,08 poise). The determination of vitamin C levels using UV-Vis Spectrophotometry showed FIII the highest levels of vitamin C (0.828%). But all antioxidants activity had low activity. FIII has the highest IC50 value (454172,74 ppm). Anova test value showed 0,1505>0.05 that means the antioxidant activity were not significantly different. Tukey test showed the comparison of antioxidant properties between the formulations groups showed a significance value of 0,135 > 0.05.

Pengaruh Perbandingan Mocaf (Modified Cassava Flour) Dan Tepung Kecambah Kacang Merah (Phaseolus vulgaris L.) Terhadap Karakteristik Flakes


 
 
 This study was aiming to determine the effect comparison of mocaf and red bean sprout flour on the characteristics of flakes and find out the best comparison of mocaf and red bean sprout flour to obtain the best characteristics of the flakes. The experimental used completely randomized design with the comparison of mocaf and red bean sprout flour as a treatment which consists of 5 levels: 100%:0%, 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The treatment was repeated three times, resulting in 15 experimental units. The data obtained were analyzed using an analysis of variance and if the treatment had a significant effect, it was followed by a Duncan Multiple Range Test (DMRT). The results showed that the comparison of mocaf and red bean sprout flour had a significant effect on water content, ash content, protein content, fat content, carbohydrate content, crude fiber content, endurance time crispness in milk, hedonic test of colour, aroma, texture, taste, and overall acceptance and scoring test of colour and texture. Flakes from comparison of 80% mocaf and 20% red bean sprout flour had the best characteristics, with a water content 2.35%, ash content 2.90%, protein content 8.40%, fat content 4.96%, carbohydrate content 81.38%, crude fiber content 4.38% and endurance time crispness in milk for 2.38 minutes, the color was cream and liked, the aroma liked, the texture was crispy and liked, the taste liked, and overall acceptance liked.
 
 

Daya Terima Dan Kandungan Gizi Keripik Umbi Rumput Teki (Cyperus Rotundus) Dalam Menambah Diversifikasi Pangan

Nut grass (Cyperus rotundus) is one of the grasses that very potential to be developed because abundant benefits. One potential of the nut grass that can be developed is the nut grass tuber chips. Chips Puzzles are savory snacks that are rich in nutrients just like any other snack. Nut grass tuber is tested organoleptic test which is hedonic test (preferably level) of flavor, color, crispness, aroma and overall appearance parameters. The hedonic test of the parameters of taste, color, crispness, aroma and overall appearance showed that the panelists liked the taste of the nut grass tuber with a hedonic score of 4.0 (like), color: 3.17, crispness: 2, 83 (quite like), aroma: 3.63 (like) and overall appearance: 3.47 (quite like). Nut grass tuber chips contain fat of 39.53%, protein of 4.61%, carbohydrate of 41.29%, water of 2.25%, ash of 4.89% and fiber of 6.05% per weight of material

Characteristics of Argopuro Robusta Coffee with Processing Methods Honey Process and Pineapple Addition

This study aims to determine the physical quality characteristics and the effect of adding pineapple concentration on the hedonic test of the Robusta Argopuro coffee method honey process. The research method used a completely randomized design with a single factor in 3 treatments using pineapple pulp concentrations (30%, 50%, and 80%) with 3 replications. The results of the study did not find live insects and the appearance of a moldy or rotting odor in the coffee greenbean with a defect value of 9.5 is included in the quality category 1. The seed size test results in a large seed size classification. The water content test produced the highest value of 9.97 at 80% concentration and the lowest 9.33 at 0% concentration and the hedonic test of aroma, color, sweetness, acidity, fruity, bitter, body, aftertaste, balance, and, overall produced the highest values ​​in a row, namely 3.46 at a concentration of 0%; 3.56 at 50% concentration; 3.09 at 80% concentration; 3.22 at 80% concentration. 3.06 at 80% concentration; 3.24 at 50% concentration; 3.20 at 80% concentration; 3.38 at 30% concentration, 3.34 at 80% concentration; and 3.47 at 80% concentration. On the results of the physical quality test of coffee greenbean complies with SNI 01-2907-2008 standard. %. Argopuro robusta coffee brew honey process with the addition of pineapple pulp at a concentration of 80% produced the highest hedonic value.

Pengaruh Konsentrasi Tapioka terhadap Karakteristik Kimia dan Organoleptik Kerupuk Sawi (Brassica chinensis var Parachinensis)

This study aims to determine the best concentration of tapioca against the chemical and organoleptic characteristics of mustard crackers. The study design used a one-factor complete randomized design with four levels of treatment for adding tapioca flour concentrations. The levels of this treatment are tapioca concentrations 60, 80, 100, and 120%. The parameters analyzed are water content test, ash content test, fat content test, fiber content test, and organoleptic test of taste, color, aroma, crunchy, and overall). The results showed that mustard crackers had a water content of 5.14 to 6.79%, ash content of 1.48 to 1.76%, fat content of 11.90 to 15.10%, and fiber content of 7.55% to 9.50%. Panelists, on average, liked mustard crackers treated with 100% tapioca concentration for taste, color, aroma, and crispness. The hedonic quality of mustard crackers showed the value of mustard taste, green color, mustard aroma, and crunchiness. Overall, the panelists liked the mustard crackers with 100% tapioca concentration.

Pembuatan Minyak Kelapa Murni (Virgin Coconut Oil) dengan Metode Fermentasi dan Optimasi Waktu Simpan dan Penjernihan Menggunakan Ekstrak Daun Lada dan Karbon Aktif

Coconut oil is a valuable part of the coconut fruit and is widely used as an industrial raw material or part of it is made into cooking oil. Oil extraction from coconut meat can be done in several ways. Extraction of coconut oil that is being developed at this time is the fermentation method using several enzymes or microbes, one of which can be used is yeast tempeh. This research aims to analyze the yield content and quality criteria of coconut oil made using the fermentation method and to analyze the effect of adding pepper leaf extract and activated carbon on the shelf life and clarification of coconut oil. From the results of experiments carried out in mixing tempeh yeast, the free fatty acid test, yield test, aroma test and density test were carried out. As for the test results, the determination of free fatty acids in this cooking oil study used the titration method with NaOH until the color changed to pink. For the redemption test, the highest oil concentration was 3 grams, while the tempeh yeast 4 grams and 5 grams decreased. Aroma test where in week 9 coconut oil without treatment experienced rancidity. This was caused by auto-oxidation which began to form radicals due to the presence of fat peroxidation factors. The density test is close to the SNI standard value, namely the lowest density of 0.9600 g/cm3 obtained from closed treatment with 0.5 ml of extract. This is because in this treatment very little cooking oil is contaminated with other substances.

Proportion of Oatmeal and Gambir Masks as an Aging Facial Skin Care

Skin aging is a phenomenon of decreasing the size, number of skin cells and changes in the organic function of the skin caused by a process of deterioration of the skin structure and a decrease in normal skin function. This study aims to make cosmetic face masks for the care of aging facial skin using a mixture of oatmeal and gambir ingredients. This research uses an experimental method with a quantitative descriptive approach. The types of data sources used are primary data and data collection techniques using observation and documentation methods. This study used organoleptic tests (texture, aroma, adhesion), hedonic tests (panelists' preferences) and laboratory tests. The panelists used consisted of 7 people. The proportion of oatmeal and gambir masks used is 20:80, 30:70 and 40:60. In the organoleptic test, the highest texture was found in the ratio of 20:80, in the highest aroma test it was found in the comparison of 20:80 and in the highest adhesion test it was found in the ratio of 20:80 and 30:70. Meanwhile, the highest hedonic test results (panelists' preferences) are found in a ratio of 30:70. In the results of laboratory tests on the proportion of masks of 30:70, there was a content of vitamin C as much as 11.66% and vitamin A as much as 0.26% in 100 gr of mask samples.

SENSORY ANALYSIS OF STARCH GARUT UTILIZATION (MARANTHA ARUNDINACEA L.) AS SUBSTITUTION MATERIAL FOR WHEAT FLOUR IN MAKING PASTA

The purpose of this study was to determine the effect of arrowroot starch substitution on pasta making. The benefit of this research is that it can determine the effect of arrowroot starch substitution in the panelist preference level in starch content. The formulations used are arrowroot starch P1 50% and flour 50%, P2 arrowroot starch 70% and wheat flour 30%, P3 arrowroot starch 100 and wheat flour 0%. The parameters observed were sensory test of color, aroma, taste, texture and starch content. Data processing of hedonic test uses kruskawalis test analysis and duncan follow-up test. Starch content test data were analyzed using Analysis of Variance (ANOVA) the use of arrowroot starch as a substitution material affected the aroma and texture. Starch levels have decreased due to processing. The best treatment in the hedonic test process of arrowroot paste processing was obtained by adding 50% starch formulation and 50% flour while in starch carbohydrate test was obtained by adding 100% starch and 0% flour.

Addition of cinnamon extract in making edible film of sago starch as packaging for lempok durian

The purpose of this study was to obtain the best concentration of cinnamon extract in making edible film of sago starch as lempok durian packaging. This research was conducted experimentally using a completely randomized design (CRD), four treatments, and four replications to obtain 16 experimental units. The treatments used were the concentration of cinnamon extract with P1 (without cinnamon extract), P2 (cinnamon extract 3%), P3 (cinnamon extract 5%), and P4 (cinnamon extract 7%). Observations were made on edible film moisture content and water vapor transmission rate. Observations made on lempok durian that had been coated with edible film with cinnamon extract were free fatty acids, descriptive aroma test, and texture. The data obtained were analyzed statistically with the Analysis Of Variance (ANOVA) test using IBM SPSS Statistics 24 software. If Fcount ≥ Ftable, then continued with Duncan’s New Multiple Range Test (DNMRT) at 5% level. The best treatment in this study was P4 (addition of 7% cinnamon extract) with the criteria of edible film water content 11.87%, water vapor transmission 7.54%. Criteria of lempok durian day 9 free fatty acids 1.55%, aroma descriptive test 1.90 (slightly rancid), and texture descriptive test 1.85 (slightly chewy). The advantage of this research is that the addition of cinnamon extract can extend the shelf life of lempok durian.

Sensory Properties of Dadih Jelly Candy with The Addition of Clitoria Ternatea Flower Extract

An essential aspect of food product development is the sensory evaluation of product characteristics to test consumer acceptance. Characteristic properties, such as color, texture, flavor, and aroma, significantly affect the perception and acceptance of consumers. This study aimed to determine the effect of adding various concentrations of Clitoria ternatea flower (CTF) extract to dadih jelly candy on the physical properties of color and sensory properties, especially on quality characteristics and levels of consumer acceptance, using a hedonic test. This study used an experimental randomized block design divided into five treatments with the addition of CTF extract at concentrations of 0%, 0.5%, 1%, 1.5%, and 2%. The results showed that the CTF extract had a significant effect on the level of brightness (L*), the hedonic quality of color, and the hedonic color test, but had no significant effect on the value of a* (redness), b* (yellowness), and the hedonic quality and hedonic test of texture, flavor, and aroma of dadih jelly candy. The addition of 0.5% CTF extract was characteristic of dadih jelly candy that the panelists liked the most. It has a slightly soft texture, slightly sweet flavor, slightly dadih aroma, and high brightness.

EVALUASI FORMULASI PRODUK NUTRASETIKAL “POWDER DRINK” DARI EKSTRAK BUAH JERUK KUKU HARIMAU (Citrus medica L.) DAN UJI AKTIVITAS ANTIOKSIDANNYA DENGAN MENGGUNAKAN METODE DPPH (2,2-DIFENIL-1PIKRILHIDRAZIL)

Nutraceutical of powder drink products has been made from the fresh extracts of Tiger Nail’s fruits (Citrus Medica L). This research is a laboratory experimental. Fresh extracts were divided into FI (10%), FII (20%) and FIII (40%). The formulations were compounds of extracts, sucroses (sugars) and waters. Organoleptic’s test results were color is white, orange’s aroma, sweet taste and smooth textures. Hedonic’s test showed the color and aroma test of FII showed the panelists more like it (80% and 70%). The texture test of FIII showed the panelists like it very much (70%) and the taste test of FIII showed the panelists were very like it (60%). The pH values were ranged from 6-7. The fastest dissolving time test showed from FI (8 seconds). The highest viscosity test was showed by FIII (0.89 poise). The determination of vitamin C levels using UV-Vis Spectrophotometry showed FIII the highest levels of vitamin C (0.828%). But all antioxidants activity had low activity. FI has the highest IC50 value (51429005 ppm). Anova test value showed 0,005<0.05 that means the antioxidant activitywere significantly different. Tukey test showed the comparison of antioxidant properties between the formulations groups showed a significance value of 0.008 < 0.05.

The quality characteristics of biscuits made with plantain and purple rice flour as substitutes for wheat flour

Biscuits are wheat flour-based manufactured food products. Another option is to locate a flour substitute, such as plantain flour or purple rice. This study aims to establish the ideal ratio of purple rice flour and plantain flour based on the quality attributes of biscuits. This study employed a one-factor, Completely Randomized Design (CRD) with five treatment levels and three replications. The observational data were analysed using ANOVA with the DNMRT further test at a 5% significant level. The treatment in this study compared purple rice flour and plantain flour to prepare biscuits. The ratio of purple rice flour to plantain flour had a very significant (p <0.01) effect on water content (3.56%), ash content (2.11%), fat content (25.18%), crude fiber content (17.85%), protein content (4.72%), and carbohydrate content (61.49%), but no significant effect (p >0.01) on antioxidant activity (55.83%). Except for protein, all treatments meet the SNI's requirements for biscuit quality. Based on the organoleptic test of taste, aroma, texture, and colour preferred by panellist with score of A (90-10) 3.52%, B (80-20) 3.97%, C (70-30) 4.42%, D (60-40) 5.03%, and E (50-50) 5.52% were obtained. The best-quality biscuits were in treatment E. (comparison of purple rice flour and plantain flour 50:50).

Production Fruitghurt From Watermelon Skin With The Addition Of Dragon Fruit Extract As A Natural Colorant

This study aimed to determine the optimum formulation of fruitghurt from the white layer of watermelon skin with the addition of dragon fruit extract and to analyze the effect of adding dragon fruit extract to pH, lactic acid levels, vitamin C and fruitghurt acceptability from the white layer of watermelon skin. This research method consisted of 5 stages, namely making watermelon skin filtrate, making watermelon extract, making dragon fruit extract, making fruitghurt and incubation (fermentation). In this study, 4 formulations were carried out with different proportions of adding dragon fruit extract. Formula A (100 ml of watermelon skin filtrate, 15 ml of watermelon extract, 0 ml of dragon fruit extract, 11.5 grams of skim milk, 11.5 grams of sugar, 23 grams of plain yogurt), formula B (100 ml of skin filtrate, 15 ml of watermelon extract, 3.5 ml dragon fruit extract, 11.5 grams skim milk, 11.5 grams sugar, 23 grams plain yogurt), formula C (100 ml watermelon peel filtrate, 15 ml watermelon extract, 6.5 ml extract dragon fruit, 11.5 grams of skim milk, 11.5 grams of sugar, 23 grams of plain yogurt), formula D (100 ml of watermelon skin filtrate, 15 ml of watermelon extract, 9.5 ml of dragon fruit extract, 11.5 grams of milk skim, 11.5 grams of sugar, 23 grams of plain yogurt). The sample tests that have been made include the pH test, lactic acid level test, vitamin C level test, and organoleptic test. The test data were analyzed statistically by using Analysis of Variance (ANOVA) and Ducans multiple Range Test (DMRT). The results obtained were the addition of dragon fruit extract had a significantly different effect on pH, lactic acid levels, vitamin C levels, taste, aroma, color, but had no significant effect on the texture of the fruitghurt produced. The optimum formulation obtained was in treatment D with a pH value (4.57), lactic acid content (2.04%), vitamin C content (0.031%), taste test 2.72 (somewhat like), color test 4.88 (like very much), texture test 4.08 (like), and aroma test 3.48 (like)