Karakteristik Sari Buah Naga Merah (Hylocereus Polyrhizus L) dengan Konsentrasi Cmc yang Berbeda pada Penyimpanan Dingin

Abstract

Red dragon fruit (Hylocereus polyrhizus L) is a horticultural plant that comes from the Cactaceae family which has a high sweetness level of around 13-15 ° Brix and a sizable water content of around 90% . So it is necessary to carry out further processing so that the nutritional value can be maintained and extend the shelf life, one of which is by making fruit juice drinks. Dragon fruit juice is a form of diversification of fresh dragon fruit which is made into soft drinks through the process of squeezing or crushing the fruit with or without additional food ingredients. Constraints that occur during the process of making fruit juice are always the appearance of sediment when it is stored. Therefore, a stabilizer is needed in the manufacture of fruit juice to keep the solid particles dispersed evenly. The purpose of this study was to determine the characteristics of red dragon fruit juice and to analyze the effect of CMC concentration and storage time on the characteristics of red dragon fruit juice. The results of the characteristics of red dragon fruit juice on the total dissolved solids observation variable have a value range of 9.288-11.215°Brix, pH has a value range of 5.147-5.573, viscosity has a value range of 57.644-91.22cP, stability has a value range of 32.81-50.78 %, the brightness level has a value range of 24.760-28.324, the redness level has a value range of 9.619-18.394, the yellowness level has a value range of -1.927-1.560