| dc.description.abstract | This research was carried out with the aim to determine the effect of ratio of red dragon fruit with carrots and the addition of sugar on the quality characteristics of velva. This research was conducted using a factorial Completely Randomized Design (CRD) with two factors, namely the ratio of red dragon fruit and carrots (B): (1:0, 2:1, 1:1, 1:2, and 0:1) and the addition of sugar (G): (0%, 10%, 20% and 30%). Parameters analyzed were antioxidant activity, overrun, melting power, total dissolved solids, crude fiber content, fat content, index color, taste organoleptic, texture organoleptic, color organoleptic, organoleptic aroma and general acceptance.
The results of the research showed that the ratio of red dragon fruit with carrots had a highly significant effect (P<0,01) on overrun, melting power, viscosity, crude fiber content, index color and organoleptic color, but the effect was not significant (P>0,05) on fat content, total dissolved solids, taste organoleptic, texture organoleptic, aroma organoleptic and general acceptance. The addition of sugar had a highly significant effect (P<0,01) on overrun, melting power, viscosity, total dissolved solids, taste organoleptic, and texture organoleptic and was not significantly (P>0,05) on fiber content, fat content, index color, color organoleptic, aroma organoleptic and general acceptance. The interaction between the ratio of red dragon fruit to carrots and the addition of sugar had a highly significant effect (P<0,01) on the viscosity and melting power of velva. | en_US |
