PEMANFAATAN LIMBAH KULIT PISANG KEPOK (MUSA PARADISIACA LINN) DENGAN VARIASI BUAH NAGA MENJADI PERMEN FUNGSIONAL

Afriandi Afriandi(1*), Lahming Lahming(2), Subari Yanto(3),

(1) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(2) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(3) Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar
(*) Corresponding Author




DOI: https://doi.org/10.26858/jptp.v1i1.6225

Abstract


This  study aims to determine the effect of the  concentration of  dragon  fruit  juice addition  to  the manufacture of kapok  banana  pell  candy  and  to  know  the acceptance  of  panelists on the candy produced. This research uses Completely Randomized Design (RAL) with the addition of dragon fruit juice. Parameters observed, moisture content, ash content, reducing sugar content, sucrose content, antioxidant levels, vitamin C levels with hedonic quality of color, texture, aroma, and taste. Based on the results of proximate test for water content, ash content, reducing s ugar content, sucrose content, antioxidant levels, and vitamin C content, the best result is the treatment with the addition of dragon fruit juice 300 gram with hedonic quality of color 6.92 , texture 6.9, aroma 6.59 and taste 7.35

Keywords


Candy, Dragon Fruit, Banana Kepok Skin, Organoleptic Test

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References


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Alamat Redaksi:

Program Studi Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Kampus UNM Parang Tambung, Jl. Daeng Tata Raya Makassar
Email: [email protected]
Website: http://ojs.unm.ac.id/ptp