| dc.description.abstract | Characteristics of Red Guava Jam (Psidium guajava L) Quality with the Addition of Red Dragon Fruit Peel (Hylocereus polyrhizus) and Different Cooking Temperature Variations (Under supervice guidance of MIMI NURMINAH as Chair of the Advisory Committee).
This study was aimed to determine the effect of adding red dragon fruit peel juice, different cooking temperature variations, and the interaction of both on the quality of red guava jam. This study used a factorial Completely Randomized Design (CRD) method, namely the addition of dragon fruit peel juice (K): (0%, 25%, 50%, and 75%) and cooking temperature variations (T): (65oC, 70oC, 75oC, and 80oC).
The results showed that the addition of red dragon fruit skin extract had a highly significant effect (P<0.01) on the antioxidant activity of IC50, vitamin C content, water content, crude fiber, pH, total soluble solids, spreadability, color descriptive value, aroma descriptive value, taste descriptive value, hedonic spreadability, and general acceptance hedonic. The use of different cooking temperature variations had a highly significant effect (P<0.01) on the antioxidant activity IC50, pH, total soluble solids, spreadability, color descriptive value, taste descriptive value, hedonic spreadability, and general acceptance hedonic and a significant effect (P<0,05) on vitamin C content, water content. The interaction of the addition of red dragon fruit skin extract and different cooking temperature variations gave a very significant effect (P<0,01) on antioxidant activity, vitamin C content, water content, pH, total soluble solids, spreadability, color descriptive value, hedonic spreadability, and general acceptance hedonic and a significant effect (P<0,05) on taste descriptive value. The best treatment was obtained based on the De Garmo method, namely the K3T4 treatment with continued testing of total microbes resulting in an average value of 6,5 x 102 CFU/ml. | en_US |
