Pengaruh Suhu dan Waktu Pengeringan terhadap Mutu Organoleptik Buah Naga Merah (Hylocereus Polyrhizus) Semi Kering

Indri Novia Santi (Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia)
I Made Supartha Utama (Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia)
Ida Ayu Gede Bintang Madrini (Program Studi Teknik Pertanian dan Biosistem, Fakultas Teknologi Pertanian Universitas Udayana, Badung, Bali, Indonesia)

Jurnal BETA (Biosistem dan Teknik Pertanian)
Vol 9 No 2 (2021): September

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).