KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SELAI DARI BEBERAPA JENIS BUAH NAGA DENGAN PENAMBAHAN PEKTIN KULIT BUAH NAGA

Dragon fruit production is high and contains a lot of water so it is easy to rot. Processing dragon fruit jam is an option to extend the shelf life. The making of jam is related to the type of fruit and the pectin used. The purpose of the study was to determine the interaction between types of dragon fruit and different concentrations of pectin on physicochemical and organoleptic characteristics. This study used a completely randomized design factorial (RAL) with the first factor which is red dragon fruit (A1), white dragon fruit (A2), yellow dragon fruit (A3) and the second factor is 0.5% pectin (F2), 1% pectin (F2), and 1.5% pectin (F3).The results of the study showed that the interaction of dragon fruit type and pectin addition had a significant effect on moisture content, fiber content, viscosity, adhesiveness, cohesiveness, spreadability, color sensory, sensory sourness, and level of liking. The interaction of dragon fruit type and the addition of pectin had no significant effect on total soluble solids, pH, color intensity,aroma sensory, and sweetness sensory.