THE EFFECT OF THE COMBINATION OF RED DRAGON FRUIT (Hylocereus polyrhizus) AND SOURSOP FRUIT (Annona muricata) ON JAM QUALITY COMPONENTS

Abstract

Jam is a processed food product consisting of fruit, fruit pulp or fruit juice which is processed into a gel-like structure. This research aims to determine the effect of the combination of red dragon fruit skin and soursop fruit on the quality components of jam. The research method used was an experimental method using a completely randomized design (CRD) with 6 treatments including P1 50%: 50%; P2 60% : 40% ; P3 70% : 30% ; P4 80% : 20% ; P5 90% : 10% ; P6 100% red dragon fruit peel with repetition 3 times to obtain 18 samples. The observational data were analyzed using analysis of variance (Analysis of Varience) with a significance level of 5% using Co-Stat and the Honest Significant Difference (HSD) Advanced Test at a level of 5%. The results showed that the addition of 100% dragon fruit peel was the best treatment with total dissolved solids of 69,060brix, pH 3.68%, color (0Hue) 72.28, texture 4.58N, and was acceptable to the panelists from the organoleptic test results (hedonics and scoring).