MUTU MANISAN KERING BUAH NAGA MERALI (HYLOCEREUS POFYRHIZUS)

Faizahhamzah '
Evi Sribudiani

Sagu
Vol 9, No 01 (2010)

This research aimed to I o the level of influence in addition of different sugar level to quality olmwchemicci characteristics (water rate, pH and sucrose), and storage level of dry sweetened red dragon fruitThis research was conducted hi Laboratory ofAnalysis and Processhig Laboratory of Rhiu University, Facult>of Agriculture. TUs reseacb used Randomized Group Design (RAK) of non factorial with added sugar asfoBow: Gl =«200 g, G2-4Mg, G3-«00 g, G4=800 g, and G5-1000 g. The best treatment result is GS with waterconcentrate of 18,50%, sucrose concentrate of29,45%, pH of 3,94 and 21 day storage and it received thebest consumer acceptance for dry sweetened red dragon fruit lor taste, texture, and colour.