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This study aimed to determine the optimum formulation of fruitghurt from the white layer
of watermelon skin with the addition of dragon fruit extract and to analyze the effect of
adding dragon fruit extract to pH, lactic acid levels, vitamin C and fruitghurt acceptability
from the white layer of watermelon skin. This research method consisted of 5 stages, namely
making watermelon skin filtrate, making watermelon extract, making dragon fruit extract,
making fruitghurt and incubation (fermentation). In this study, 4 formulations were carried
out with different proportions of adding dragon fruit extract. Formula A (100 ml of
watermelon skin filtrate, 15 ml of watermelon extract, 0 ml of dragon fruit extract, 11.5 grams
of skim milk, 11.5 grams of sugar, 23 grams of plain yogurt), formula B (100 ml of skin
filtrate, 15 ml of watermelon extract, 3.5 ml dragon fruit extract, 11.5 grams skim milk, 11.5
grams sugar, 23 grams plain yogurt), formula C (100 ml watermelon peel filtrate, 15 ml
watermelon extract, 6.5 ml extract dragon fruit, 11.5 grams of skim milk, 11.5 grams of sugar,
23 grams of plain yogurt), formula D (100 ml of watermelon skin filtrate, 15 ml of
watermelon extract, 9.5 ml of dragon fruit extract, 11.5 grams of milk skim, 11.5 grams of
sugar, 23 grams of plain yogurt). The sample tests that have been made include the pH test,
lactic acid level test, vitamin C level test, and organoleptic test. The test data were analyzed
statistically by using Analysis of Variance (ANOVA) and Ducans multiple Range Test
(DMRT). The results obtained were the addition of dragon fruit extract had a significantly
different effect on pH, lactic acid levels, vitamin C levels, taste, aroma, color, but had no
significant effect on the texture of the fruitghurt produced. The optimum formulation
obtained was in treatment D with a pH value (4.57), lactic acid content (2.04%), vitamin C
content (0.031%), taste test 2.72 (somewhat like), color test 4.88 (like very much), texture test
4.08 (like), and aroma test 3.48 (like). |
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