| dc.description.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%. | en_US |
