Pengaruh Penambahan Sari Kulit Buah Naga (Hylocereus Polyrhizus) dan Sari Jahe Merah terhadap Karakteristik Permen Jelly Lidah Buaya

Abstract

This research was conducted to determine the effect of pitaya peel and addition of red ginger extract on the characteristics of jelly candy from Aloe vera. The study used completely randomized design with two factors, i.e ratio Aloe vera and pitaya peel (N =100:0 ;90:10 ; 80:20 ; 70:30) and red ginger extract (S = 0% : 5% : 10%). Parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol also hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and pitaya peel had highly significant effect on ash content, color value (⁰Hue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. Red ginger extract had significant effect on ash content, color value (⁰Hue), reducing sugar content, antioxidant IC50, total phenol, hedonic of aroma, and taste. The interaction between the two factors had highly significant effect on color value (⁰Hue) and total phenol. The best treatment product was resulted from the addition of Aloe vera and pitaya peel by 70%:30% (N3) and red ginger extract 10% (S2).