Pengaruh Carboxymethyl Cellulose (CMC) dan Gum Arab dalam Velva Buah Naga Super Merah (Hylocereus costaricensis)

Abstract

ABSTRACT: Utilization of dragon fruit into fruit velva product through freezing technology will provide a diversity of processed dragon fruit.. The purposes of this study was to determine the effect of the combination of CMC and gum arabic to the velva characteristics of the super red dragon fruit velva . This research applied Completely Randomized Design consist of one factor which is the concentration ratio of the CMC and gum arabic. Puree of pulp and rind super red dragon fruit used were 1:4 with sugar and citric acid concentration 25 and 0,1%. Based on sensory analysis results obtained 2:1 as combination of CMC and gum arabic selected. The using combination of stabilizer to control sample without stabilizers affect the preference level of texture and overall. But did’nt affect the preference level of color, taste, and flavor of super red dragon fruit velva. Velva super red dragon fruit combination of CMC and arabic gum 2: 1 have a melting power of 6.41 minutes/ 3 grams, overrun 24.07%, viscosity of 2333 cP, total dissolved solids of 28.93 brix and dietary fiber 3, 64% which shows a higher value than the control. But it does not affect the antioxidant activity and velva water content.