Organoleptics Characteristics of Red Dragon Fruit Marmalade (Hylocereus polyrhizus)
Karakteristik Organoleptik Marmalade Buah Naga Merah (Hylocereus polyrhizus)
DOI:
https://doi.org/10.21070/ups.4537Keywords:
Red Dragon Fruit, Marmalade, StabilizersAbstract
The purpose of this study was to determine the effect of heating time and type of stabilizer on the characteristics of red dragon fruit (Hylocereus polyrhzius) mermalade. This study used factorial randomized group design (RAK) with two factors repeated three times. The first factor was heating time (20 minutes, 40 minutes, 60 minutes) and the second factor was the type of stabilizer (CMC 0.4%, Pectin 0.4%, and Carrageenan 0.4%). The test parameters observed were hedonic quality sensory test analyzed using Friedman test. The results showed that there was a significant interaction between heating time and type of stabilizer on spreadability test and texture organoleptic test. While there is no significant effect on color organoleptic test, aroma organoleptic test and taste organoleptic test.
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