Effect of the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Extract on the Characteristics of Belimbing Wuluh (Averrhoa bilimbi, L.) Syrup

Rina  Yenrina; Diana  Sylvi; Retno Gusti  Devi

doi:10.24036/eksakta/vol23-iss03/441

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

Effect of the Addition of Red Dragon Fruit (Hylocereus polyrhizus) Extract on the Characteristics of Belimbing Wuluh (Averrhoa bilimbi, L.) Syrup

Rina Yenrina ¹

, Diana Sylvi ¹

, Retno Gusti Devi ¹

¹ Faculty of Agricultural Technology, Universitas Andalas, Padang, Indonesia

Published 2023-09-30

Vol. 24 No. 03 (2023) PAGES 382-399

DOI 10.24036/eksakta/vol23-iss03/441

Views / Downloads 221 273

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Abstract

This study aims to determine the effect of the addition of red dragon fruit juice on the characteristics and organoleptics of belimbing wuluh syrup. The experimental design used in this study was a completely randomized design (CRD) with five treatments and three replications. The treatment carried out in the study was the addition of red dragon fruit juice at concentrations of 0%, 5%, 10, 15%, and 20%. The results showed that the addition of red dragon fruit juice had a significant effect on physical tests (color), chemical tests (pH, total sugar content, vitamin C, total acid, antioxidant activity, betacyanin levels), and organoleptic tests (color and taste). and did not have a significant effect on the organoleptic test (aroma). The best treatment based on physical, chemical, microbiological, and organoleptic properties was the addition of red dragon fruit juice with a concentration of 20%, with color test results of 17.87Â°H, pH (3.67), total sugar content (73.99%), vitamin C (16.19 mg/100g), total acid (1.11%), antioxidant activity (44.65%), betacyanin content (1.63%), total plate number (2.46 102 CFU/g), and organoleptic analysis of color 4.20 (like), aroma 3.55 (like), and taste 3.85 (like).

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