PEMANFAATAN KULIT BUAH NAGA MERAH DAN PENAMBAHAN UBI JALAR UNGU PADA PEMBUATAN SIRUP
Abstract: The purpose of this
research was to determine the effected ofred dragon fruit peel and addition of
purple sweet potato of to the quality of syrup. This research used Complete
Randomized Design (CRD) with four treatments and four replications which
followed by Duncan’s New Multiple RangeTest(DNMRT) at level 5%.The treatments
in this research wereNJ1(red dragon fruit peel extracts 90% : purple sweet
potato pulp 10%), NJ2(red dragon fruit peel extracts 80% :purple sweet potato
pulp20%), NJ3 (red dragon fruit peel extracts 70%:purple sweet potato pulp30%)
andNJ4(red dragon fruit peel extracts 60% :purple sweet potato pulp 40%). The
resultsof this reserch showed that the utilization of red dragon fruit peel and
addition ofsweet potato significantly effected on pH, sucrose, viscosity, and
sensory value (colour, flavour, taste, viscous, and overall
acceptability). The best treatment syrup
was NJ4(dragon fruit peel extracts 60% :sweet potato pulp 40%) was pH 4.93,
sucrose 65.91%, viscosity 128.20 cP, and descriptives test of NJ4 are the
colour was purple,the flavour wasred dragon fruit peel and purple sweet
potato,the taste wasred dragon fruit peel and purple sweet potato, the viscous
was rather liquid, and hedonic testwas preferred by panelist.
Penulis: Qori Oktragangga,
Netti Herawati, Rahmayuni Rahmayuni
Kode Jurnal: jppertaniandd170120
