Pengaruh Perbandingan Sari Buah Biwa (Eriobotrya japonica Lindl.) dengan Sari Buah Naga Merah (Hylocereus polyrhizus) dan Persentase Gula Pasir terhadap Mutu Puding

Abstract

This study was aimed to determine the effect of the ratio of biwa fruit juice with red dragon fruit juice and sugar percentage on the quality of pudding. A factorial Completely Randomized Design (CRD) was employed with two factors, namely the ratio of biwa fruit juice with red dragon fruit juice (J) : (30%:70%, 40%:60%, 50%:50%, 60%:40%, 70%:30%) and sugar percentage (K) : (20%, 30%, 40%). The results showed that the ratio of biwa fruit juice with red dragon fruit juice had a highly significant effect (P<0.01) on ash content, carbohydrate content, anthocyanin content, pH, vitamin C content, total sugar, hedonic colour, descriptive taste, and general acceptance, and had an insignificant effect (P>0.05) on water content, fat content, protein content, hedonic texture, and hedonic aroma. The percentage of sugar had a significant effect (P<0.05) on vitamin C content and a highly significant effect (P<0.01) on water content, carbohydrate content, anthocyanin content pH, total sugar, hedonic colour, descriptive taste, hedonic texture, and general acceptance, and had an insignificant effect (P>0.05) on ash content, fat content, protein content, and hedonic aroma. Interaction between the two factors had a significant effect (P<0.05) on pH, total sugar content, hedonic colour, descriptive taste, and general acceptance of pudding, but had an insignificant effect (P>0.05) on water content, ash content, fat content, protein content, carbohydrate content, anthocyanin content, vitamin C content, hedonic texture, and hedonic aroma. J3K1 (50% biwa fruit juice : 50% red dragon fruit juice and 20% sugar) was the best treatment based on organoleptics which have vitamin C content of 9.8139 mg/100 g, anthocyanin content of 2.3590 mg/100 g, and total sugar content of 18.2663%.