Abstract:
The goal of this study to analyze the composition of dragon white and red dragon fruit jelly, also to promote dragon fruit jellies to entry its acceptance in market. The dragon fruit jellies were prepare with 1% pectin and 5g of agar power. The process dragon fruit jellies were in package in bottle glass jar which is storage circumambient temperature at 27 30°C and refrigerated at 4°C. The proximate and microbial analysis, and also quality parameters such as color, texture flavor and overall acceptance were measured by sensory evaluation with 30 panelist. The total soluble solid for raw red dragon fruit was 4.5°Brix while white dragon fruit was 3°Brix. However, total soluble solid were 30°Brix and 35°Brix, pH were 0.05 and 0.08, moisture were 0.8% and 0.5%, ash were 0.01% and 0.0%, fat were 0.3% and 0.0%, protein were 0.5% and 0.3% for red dragon fruit and white dragon fruit jelly respectively. Total plate count for bacteria were 10 and 12, no total viable count were found for red dragon fruit and white dragon fruit jelly respectively. Red dragon fruit was more acceptable than while dragon fruit jelly in respect of color, flavor appearance and texture. Therefore; red dragon fruit jelly can be more acceptance in market.
