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All Journal Jurnal BETA (Biosistem dan Teknik Pertanian)
Indri Novia Santi
Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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Pengaruh Suhu dan Waktu Pengeringan terhadap Mutu Organoleptik Buah Naga Merah (Hylocereus Polyrhizus) Semi Kering Indri Novia Santi; I Made Supartha Utama; Ida Ayu Gede Bintang Madrini
Jurnal BETA (Biosistem dan Teknik Pertanian) Vol 9 No 2 (2021): September
Publisher : Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian, Universitas Udayana, Badung, Bali, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JBETA.2021.v09.i02.p12

Abstract

This study aims to determine the effect of temperature and drying time on the organoleptic quality of semi dry red dragon fruit (Hylocereus polyrhizus) and to find the best combination of the two treatments. The study was designed with a completely randomized design with two factors, namely temperature (40°C, 50°C and 60°C) and time (15, 20 and 25 hours) with three replications. The results showed that the treatment temperature and drying time interacted and significantly affected the visual quality, texture, aroma, taste and overall acceptance. The best combination is a temperature treatment of 60°C and drying time of 20 hours with organoleptic values such as visual quality value of 3.84 (favorable), texture value of 3.96 (favorable), aroma value of 3.69 (favorable), taste value of 4.04 (favorable) and overall acceptance of 4.24 (favorable).
Co-Authors I Made Supartha Utama Ida Ayu Gede Bintang Madrini