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All Journal Agrikultura Indonesian Journal of Agricultural Research Jurnal Teknologi Pangan dan Hasil Pertanian Journal of Saintech Transfer Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)
Sinaga, Hotnida
Program Studi Ilmu dan Teknologi Pangan Fakultas Pertanian USU Medan Jl. Prof. A. Sofyan No. 3 Kampus USU Medan
Agriculture, Biological Sciences & Forestry Computer Science & IT Economics, Econometrics & Finance Engineering Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Veterinary Other

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The effect of adding dragon fruit peel (Hylocereus polyrhizus) and red ginger extract on characteristics of jelly candy from aloe vera Fadiyah, Aisy Tsabita Hasibata; Sinaga, Hotnida; Lubis, Linda Masniary
Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) Vol 7, No 1 (2024)
Publisher : Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.afssaae.2024.007.01.1

Abstract

This research aimed to determine the effect of adding dragon fruit peel and red ginger extract on the characteristics of jelly candy made from Aloe vera. The study used a randomized  block design (RBD) with two factors: the ratio of Aloe vera and dragon fruit peel (100:0, 90:10, 80:20, and 70:30) and red ginger extract (0%, 5%, and10 %). The parameters analyzed were moisture content, ash content, color value (⁰Hue), reducing sugar content, pH, crude fiber, anthocyanin value, antioxidant IC50, total phenol, as well as the hedonic values of color, aroma, taste, texture, and general acceptance. The results showed that the ratio of Aloe vera and dragon fruit peel significantly affected the ash content, color value (oHue), reducing sugar content, crude fiber, anthocyanin value, antioxidant IC50, total phenol, hedonic of color, and general acceptance. The red ginger extracts significantly affected ash content, color value (oHue), reducing sugar content, antioxidant IC50, total phenol, hedonic aroma, and taste. The interaction between the two factors significantly affected the color value (oHue) and total phenol. The formulation with a ratio of aloe vera:dragon fruit peel (70:30) and  10% red ginger extract yielded the best jelly candy.
Co-Authors Afina, Nudiya Antika, Silvy Era Yusraini Fadiyah, Aisy Tsabita Hasibata Indah Sari, Fenny Jansen Silalahi Linda Masniary Lubis Lumbantobing, Roida Marchelina, Christine Meutia Nauly Mimi Nurminah Naibaho, Charolyne Antonia Nasution, Siti Kadijah Panjaitan, Ade Putera Arif Purba, Carly Rajagukguk, Pasu Ratna Saragih Silaban, Rutdiani Silitonga, Anggriani Elfrida Siregar, Putri Aminah Sri Fajar Ayu Telaumbanua, Eben Haezarni Terip Karo-Karo Tindaon, Wensdy Zulkifli Lubis