Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus costaricencis)

Julianti, Dwi Node and Supriyono, Teguh and Kusfriyadi, Mars Khendra and Sera, Agnescia Clarissa (2018) Kadar Serat, Sifat Organoleptik dan Daya Terima Permen Jelly Kulit Buah Naga Merah (Hylocereus costaricencis). Jurnal Forum Kesehatan, VIII (2). pp. 36-42.

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Abstract

Due to its anthocyanin and betacyanin content, dragon fruit skin can be used as a natural dye in food. Dragon fruit skin which has been regarded as waste is also high in fiber. Both potential functions can be applied into jelly candy product. This experimental study with Completely Randomized Design (CRD) was specifically intended to determine the effect of 6 formulations of dragon fruit skin concentrations (10%, 20%, 30%, 40%, 50% and 60%) on their fiber contents, organoleptic properties and consumer acceptability of dragon fruit skin jelly candy. Kruskal-Walls Test (α = 0.05) was used to test the data. If there is a difference, data was proceeded by using the Mann-Whitney Test (α = 0.05). There was a significant difference between the concentration of dragon fruit peel extract and fiber content (p = 0.00). The highest fiber content was found in jelly candies with a concentration of 60% dragon fruit skin. There was no significant effect between the concentration of dragon fruit peel extract on aroma (p = 0.25) and taste (p = 0.08) jelly candy. There is a significant difference between the concentration of dragon fruit peel extract on texture (p = 0.00) and colour (p = 0.00) jelly candy. In terms of aroma, taste, texture and colour, most of panellist preferred jelly candy with dragon fruit skin concentration of 40%. The higher the concentration of dragon fruit peel extract, the higher the level of jelly candy fiber. The concentration of dragon fruit skin extract affects the texture and colour attributes of jelly candy.

Karena kandungan antosianin dan betasianinnya, kulit buah naga dapat dimanfaatkan sebagai pewarna alami pada makanan. Kulit buah naga yang selama ini dianggap sebagai limbah juga mengandung serat yang tinggi. Potensi pewarna alami dan sumber serat ini dapat diaplikasikan pada produk permen jelly. Penelitian eksperimen dengan Rancangan Acak Lengkap (RAL) ini secara khusus ditujukan untuk mengetahui pengaruh 6 formulasi konsentrasi kulit buah naga (10%, 20%, 30%, 40%, 50% dan 60%) terhadap kadar serat, sifat organoleptik dan daya terima permen jelly kulit buah naga. Pengujian statistik menggunakan Uji Kruskal-Walls (α = 0,05). Jika terdapat perbedaan, dilanjutkan dengan menggunakan Uji Mann-Whitney (α = 0,05). Terdapat perbedaan signifikan antara konsetrasi ekstrak kulit buah naga terhadap kadar serat (p = 0,00). Kadar serat tertinggi terdapat pada permen jelly dengan konsentrasi kulit buah naga 60%. Tidak ada pengaruh yang signifikan antara konsentrasi ekstrak kulit buah naga terhadap aroma (p = 0,25) dan rasa (p = 0,08) permen jelly. Terdapat perbedaan signifikan antara konsentrasi ekstrak kulit buah naga terhadap tekstur (p = 0,00) dan warna (p = 0,00) permen jelly. Permen jelly dengan konsentrasi kulit buah naga sebesar 40% merupakan produk yang lebih disukai oleh panelis ditinjau dari atribut aroma, rasa, teksktur dan warna. Semakin tinggi konsentrasi ekstrak kulit buah naga, semakin tinggi kadar serat permen jelly. Konsentrasi ekstrak kulit buah naga mempengaruhi atribut tekstur dan warna permen jelly.

Item Type:	Jurnal Artikel
Uncontrolled Keywords:	dragon fruit skin extract, jelly candy, fiber, organoleptic properties, acceptability ekstrak kulit buah naga, permen jelly, kadar serat, sifat organoleptik, daya terima
Subjects:	09 ENGINEERING > 0908 Food Sciences > 090899 Food Sciences not elsewhere classified 11 MEDICAL AND HEALTH SCIENCES > 1111 Nutrition and Dietetics > 111199 Nutrition and Dietetics not elsewhere classified
Divisions:	Jurusan Gizi > Program Studi Diploma IV Gizi
Depositing User:	Agnescia Clarissa Sera
Date Deposited:	04 Nov 2019 07:05
Last Modified:	23 May 2023 14:06
URI:	http://repo.polkesraya.ac.id/id/eprint/62

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