| dc.description.abstract | This study was aimed to assess the effect of dragon fruit peel and sugar concentration on the chemical, microbiological, organoleptic characteristics, and optimal formulation of tepache beverage. The research used a factorial Completely Randomized Design (CRD) method, with dragon fruit peel addition (N) : (0%, 10%,
20%, and 40%) and sugar concentration (G): (9%, 18%, 27%, and 36%). The parameters analyzed were color index (oHue), total sugars, anthocyanin, pH, total plate count, viscosity, and hedonic organoleptic test such as color, aroma, taste, viscosity, and general acceptance.
The research indicated that the dragon fruit peel had a highly significant (P<0.01) effect on color index, pH, total plate count, anthocyanins, viscosity, and
hedonic organoleptic properties in viscosity, and overall acceptance. There was no
significant effect (P>0.05) on total sugars and hedonic organoleptic properties related to taste and aroma. The sugar concentration had a highly significant effect (P<0.01) on total sugars, pH, total plate count, viscosity, and hedonic organoleptic properties concerning taste, aroma, and viscosity. A significant effect (P<0.05) was observed on hedonic organoleptic properties related to color and overall acceptance. Not significant effect (P>0.05) was found on anthocyanin values. The
best treatment was determined by the De Garmo method, which was N3G3 with the
addition of 20% dragon fruit peel and 15% sugar concentration. The best treatment was tested for antioxidant activity, resulting in a value of 30,113 ppm. | en_US |
