VARIASI PENAMBAHAN EKSTRAK DAGING BUAH NANAS HONI (Ananas comosus L. Merr) TERHADAP KARAKTERISTIK PERMEN JELLY SARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

Jelly candy is a semi-wet clear processed food made from fruit juice with additional gel-forming ingredients or essence. The use of hydrocolloids and acidic compounds is very important in making jelly candy that is in accordance with its chewy characteristics. The purpose of this study was to determine the difference in the addition of different pineapple flesh extracts on the characteristics of red dragon fruit skin jelly candy. The method used in this study was a non-factorial RAL (Completely Randomized Design). There were 5 treatments of red dragon fruit skin jelly candy with variations in the addition of pineapple flesh extract (0 grams, 10 grams, 20 grams, 30 grams, 40 grams). Variations in the addition of pineapple flesh extract had a very significant effect on water content, pH and organoleptic taste, color and preference. The best treatment at N4 (addition of 40 grams of pineapple flesh extract), obtained a water content of 52.93%; ash content of 0.67%; reducing sugar content of 9.4%; pH level 4.68 and organoleptic aroma 3.32 (slightly fragrant), taste 4.08 (delicious), color 4.24 (bright), preference 4.16 (like).