The Effects of Temperature and Drying Time on the Organoleptic Quality of the Semi Dry Red Dragon Fruit (Hylocereus polyrhizus)
DOI:
https://doi.org/10.24843/JBETA.2021.v09.i02.p12Keywords:
dragon fruit, drying, organoleptic test, time-temperatureAbstract
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).
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