The Effects of Temperature and Drying Time on the Organoleptic Quality of the Semi Dry Red Dragon Fruit (Hylocereus polyrhizus)

Authors

  • 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

DOI:

https://doi.org/10.24843/JBETA.2021.v09.i02.p12

Keywords:

dragon fruit, drying, organoleptic test, time-temperature

Abstract

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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Published

2021-09-29 — Updated on 2026-02-11

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How to Cite

Santi, I. N., Utama, I. M. S., & Madrini, I. A. G. B. (2026). The Effects of Temperature and Drying Time on the Organoleptic Quality of the Semi Dry Red Dragon Fruit (Hylocereus polyrhizus) . Jurnal BETA (Biosistem Dan Teknik Pertanian), 9(2), 252–258. https://doi.org/10.24843/JBETA.2021.v09.i02.p12 (Original work published September 29, 2021)

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Vol. 9 No. 2 (2021): September

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