PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU

Marlina, Marlina; Wijaya, Mohammad; Kadirman, Kadirman

doi:10.26858/jptp.v5i1.8199

Cited by 6 publications

(8 citation statements)

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“…One fruit that is high in nutrients and has an attractive color is the red dragon fruit (Hylocereus polyrhizus). This fruit is has a sweet sour taste with an attractive purplish red color [10,11]. In addition, red dragon fruit is a tropical fruit that has not been used optimally and is generally only consumed directly.…”

Section: Introductionmentioning

confidence: 99%

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Muzaifa¹,

Rohaya²,

Nilda³

et al. 2022

Advances in Biological Sciences Research

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Dried coffee skin (cascara) can be used as a raw material for making kombucha because it still contains a number of important nutrients. The addition of fruit to kombucha fermentation is currently widely used to get the sensation of carbonated drinks but has the potential to increase the alcohol content. In connection with the Indonesian Ulema Council (MUI) fatwa regarding the halalness of food/beverarge containing alcohol, the alcohol content in kombucha fermentation with the addition of fruit needs special attention. This study aims to examine the alcohol content and total soluble solid of kombucha made from casacara with the addition of dragon fruit with different fermentation times. This study used a factorial randomized block design consisting of 2 (two) factors, the fruit treatment used (P), consisting of 2 levels, P1 = fruit slices and P2 = fruit juice. The second factor is the second fermentation time (L), consisting of 4 levels, namely: L1 = 2 days, L2 = 4 days, L3 = 6 days and L4 = 8 days. The results showed that fruit treatment (P) had a very significant effect on the ethanol content of kombucha cascara. The length of fermentation has a very significant effect on the ethanol content and total soluble solids of kombucha cascara. The interaction of the two treatments had a very significant effect on the alcohol content of kombucha cascara. The alcohol content of kombucha cascara with the addition of dragon fruit ranged from 0.60-1.31% with an average of 0.84% and the total soluble solids ranged from 9.87-11° Brix with an average of 10.42° Brix. The alcohol content of kombucha cascara is still higher than the minimum alcohol content stipulated by MUI Fatwa No. 10 of 2018. Further research is needed to reduce the alcohol content of kombucha with fruit added in the second fermentation.

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Section: Introductionmentioning

confidence: 99%

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Muzaifa¹,

Rohaya²,

Nilda³

et al. 2022

Advances in Biological Sciences Research

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“…The moisture content of a product is determined by the moisture content of the raw and supporting materials used. According to Marlina et al [21], in 100 g of red Dragon fruit contains 80-90 g water. 2.97 ± 0.17 c Fat 1.14 ± 0.39 b 1.07 ± 0.24 b 1.20 ± 0.37 b 0.65 ± 0.05 a 0.63 ± 0.14 a Notes: T0 (control, no Dragon fruit), T1 (30% Dragon fruit), T2 (35% Dragon fruit), T3 (40% Dragon fruit), T4 (45% Dragon fruit).…”

Section: Resultsmentioning

confidence: 99%

“…Marlina et al [21] reported that milk caramel candy with the addition of 40% red Dragon fruit pulp produces the highest water content. The higher the concentration of red Dragon fruit pulp added, the more the effect on the water content of the milk caramel candy.…”

Section: Resultsmentioning

confidence: 99%

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

et al. 2023

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To modify soft candy made of dairy goat milk could be conducted by adding salad dressing consisting of mayonnaise, yogurt drinks, and red Dragon fruit. This research was carried out to evaluate its nutritional contents and physical and organoleptic properties. This study used a completely randomized design with five treatments and four replications. They were soft candy with 0% red Dragon fruit (T0), 30% red Dragon fruit (T1), 35% red Dragon fruit (T2), 40% red Dragon fruit (T3), and 45% red Dragon fruit (T4). Data obtained were analyzed using analysis of variance (Anova). For any significant results (P<0.05), then further analysis was carried out using Duncan's Multiple Range Test (DMRT). The results showed that the treatments (T3 and T4) had a significant effect (P<0.05) on organic matter, protein, and fat contents, hence, they had no significant effect (P>0.05) on moisture and dry matter contents. The physical properties study showed that the treatments had no significant effect (P>0.05) on the density yet, a significant effect (P<0.05) on the yield. The treatment increased the panelists' preference for color (5.16 – 5.51), aroma (5.15 – 5.46), taste (5.61 – 5.69), texture (5.50 – 5.74), and tenderness (5.43 –5.70). It is concluded that the soft candy with 30% red Dragon fruit is the preferred one.

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“…Buah naga mengandung antosianin dan pigmen betalain. Pigmen betalain merupakan pigmen yang memberi warna merah-violet (Marlina et al, 2019). Dengan demikian, semakin banyak puree buah naga yang ditambahkan akan menyebabkan warna velva semakin merah dan semakin menarik perhatian panelis.…”

Section: Warnaunclassified

Pengaruh Proporsi Puree Daging Buah Pala Dan Buah Naga Terhadap Sifat Fisik Dan Organoleptik Velva

Sipahelut

2023

Jurnal Sains dan Teknologi Pangan

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Nutmeg (Myristica fragrans Houtt.) is very abundant in Indonesia, including Maluku. However, the parts of the nutmeg fruit that have high economic value are the nutmeg seeds and mace, while the nutmeg fruit flesh is rarely used, and even ends as waste. One effort to diversify processed nutmeg fruit flesh products is to process them into velva products. The obstacle faced in processing nutmeg fruit flesh is the high tannin content which causes an astringent and bitter taste; thus, it needs to be combined with other fruits, one of which is dragon fruit. The purpose of this study was to determine the best ratio of nutmeg pulp puree and dragon fruit puree based on the physical and sensory properties of velva. The research design used was a one-factor completely randomized design. The parameter was the ratio of nutmeg puree and dragon fruit puree which consisted of four treatments, namely: 90%:10%, 80%:20%, 70%:30%, and 60%:40%. Variables observed were physical characteristics (overrun and melting speed) and organoleptic assessments (taste, aroma, color, texture, and overall acceptance). The results show that the sample that had the highest panelist preference value was found in velva with a 60%:40% ratio of nutmeg puree and dragon fruit puree. The sensory assessments show that the sample had a slight nutmeg taste, pink color, slightly nutmeg aroma, and soft texture. Meanwhile, the physical characteristics show that it had. 12.48% overrun, 11.00 minutes melting speed, and 3.42 pH. Keywords: nutmeg fruit flesh puree, dragon fruit puree, velva ABSTRAK Potensi pala (Myristica fragrans Houtt.) di Indonesia termasuk Maluku sangat melimpah. Namun, bagian buah pala yang memiliki nilai ekonomi tinggi adalah biji dan fuli pala, sedangkan daging buah pala jarang dimanfaatkan, bahkan dibuang begitu saja. Salah satu upaya diversifikasi produk olahan daging buah pala adalah mengolahnya menjadi produk velva. Kendala yang dihadapi dalam pengolahan daging buah pala adalah kandungan tanin yang tinggi yang menyebabkan rasa sepat dan getir, sehingga perlu dikombinasikan dengan buah lain, salah satunya buah naga. Tujuan dari penelitian ini adalah untuk menentukan rasio puree daging buah pala dan puree buah naga yang terbaik berdasarkan sifat fisik dan sensori velva. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap satu faktor, yaitu perbandingan puree daging buah pala dan puree buah naga yang terdiri dari empat taraf perlakuan yaitu: 90%:10%, 80%:20%, 70%:30% dan 60%:40%. Parameter yang diamati meliputi uji fisik meliputi overrun dan kecepatan leleh, serta uji sensori meliputi rasa, aroma, warna, tekstur, dan penerimaan keseluruhan. Hasil penelitian menunjukkan bahwa sampel yang memiliki nilai kesukaan panelis tertinggi terdapat pada velva dengan perbandingan puree daging buah pala dan puree buah naga 60%:40% dengan karakteristik sensori agak berasa pala, berwarna merah muda, agak beraroma pala, bertekstur lembut dan karakteristik fisik overrun 12,48%, kecepatan leleh 11,00 menit, dan pH 3,42. Kata kunci : puree daging buah pala, puree buah naga, velva

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PENGARUH PENAMBAHAN BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP MUTU PERMEN KARAMEL SUSU

Cited by 6 publications

References 0 publications

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Kombucha Fermentation from Cascara with Addition of Red Dragon Fruit (Hylocereus polyrhizus): Analysis of Alcohol Content and Total Soluble Solid

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

Pengaruh Proporsi Puree Daging Buah Pala Dan Buah Naga Terhadap Sifat Fisik Dan Organoleptik Velva

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