PEMANFAATAN KULIT BUAH NAGA MERAH DALAM PEMBUATAN PERMEN JELLY BUAH PEDADA
Abstract: This research
carried to obtain the best ratio of red dragon fruit peel and pedada fruit
extracts in the manufacture of jelly candy. The research used a Complete
Randomized (CRD) with five treatments and four replications which were followed
by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this
research were PN1(ratio of red dragon fruit peel and pedada fruit extracts
90:10), PN2 (ratio of red dragon fruit peel and pedada fruit extracts 80:20),
PN3 (ratio of red dragon fruit peel and pedada fruit extracts 70:30), PN4
(ratio of red dragon fruit peel and pedada fruit extracts 60:40), PN5 (ratio of
red dragon fruit peel and pedada fruit extracts 50:50). The result of analysis showed that the ratio
of red dragon fruit peel and pedada fruit extracts significantly effect on
moisture content, ash content, fiber content, reduce sugar and colour but did
not significantly effect of taste, texture
and overall assesment of jelly candy. The best formulation jellycandy was PN4
with water content 7.52%; ash content 2.02%; fiber content 1.60% and reduce
sugar content 20.48%. Organoleptic scores of PN4 were 2.37 (red); 3.07 (sweet
little sour); 3.46 (netral flavour); 3.93 (chewy) and 3.70 (overall) assesment
of jelly candy.
Penulis: Yuni sulistianingsih,
Vonny Setiaries Johan, Netti Herawati
Kode Jurnal: jppertaniandd170082
