KARAKTERISTIK FISIKOKIMIA SORBET BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PERBEDAAN PENAMBAHAN KONSENTRASI TEPUNG MAIZENA

Red dragon fruit sorbet is a frozen dessert made from fruit juice or fruit puree with the addition of water and sucrose without the addition of milk. The purpose of this study was to determine the effect of the addition of red dragon fruit and cornstarch on the physicochemical and organoleptic characteristics of red dragon fruit sorbet. This research method used a completely randomized design (CRD) with one factor consisting of 6 formulations of cornstarch addition (0%, 0.5%, 1%, 1.5%, 2% and 2.5%) and 1 formulation of 1.5% Carboxy Methyl Cellulose (CMC) addition with 3 replications. Test observations included overrun, melting speed, viscosity, total soluble solids (TPT), vitamin C, antioxidant activity, and organoleptic. The results were analyzed using the SPSS application with Analysis of Variance (ANOVA) at a significant level of 5%, and significant results were further analyzed with the Duncan Multiple Range Test (DMRT) test. The parameters tested in this study were overrun, melting speed, viscosity, total soluble solids, vitamin C, antioxidant activity, and organoleptic tests in the form of color, aroma, taste, texture, and overall.