Pembuatan Kerupuk Dengan Penambahan Puree Kulit Buah Naga Merah (Hylocereus polyrhizus) Dan Karakteristik Organoleptik

Abstract

Crackers is traditional processed products popular with Indonesian people made from tapioca flour and could be increased its fiber content by red dragon fruit peel puree, so it could be their alternative. The purpose of this study was to determine the fiber content and water content in crackers and to determine the organoleptic characteristics (taste, aroma, texture, color) and hedonic test. The experimental design of the research was conducted by descriptive quantitative method for making crackers with variations in the addition of red dragon fruit peel puree presentation (0%, 50%, 75%, and 100%). The results obtained were the water content successively starting from 0% (control) to 100% were 8.03%, 1.80%, 2.46%, and 2.14%. The number of the fiber content in crackers with the addition of red dragon fruit peel puree obtained successive results from 0% to 100%, as follows: 0.229%, 0.254%, 0.275%, and 0.306%. As for the results of the scoring test for color, texture, taste, and aroma were significantly different while hedonic test was not significantly different. Based on the hedonic test that the addition of 100% red dragon fruit peel puree was the most preferred.