Effect Of Additional Dragons Fruit (Hylocereus Polyrhizus) On Organoleptic Of Goat's Milk Pudding

Abstract

This study aims to determine the effect of adding red fruit to the organoleptic properties of goat's milk pudding. The research was carried out in December 2021, at the Physics and Chemistry Lab, UNIBA Surakarta. The research material used four treatments, first (KN1) as control 400 ml of goat's milk without the addition of dragon fruit, second (KN2) of 400 ml of goat's milk with the addition of 25% dragon fruit, third (KN3) 400 ml of goat's milk with the addition of 50% fruit dragon and Fourth (KN4) goat's milk 400 ml with the addition of 75% dragon fruit. The process of making pudding is carried out sequentially starting from heating milk, mixing dragon fruit solution and adding agar powder. The variables observed by the panelists include color, taste, texture and aroma. Data analysis used a completely randomized design (CRD) followed by Duncan's test if there was a significant effect. The results of organoleptic research showed that the color of the pudding did not show a significant effect, while the taste, texture and flavor of the pudding showed an effect with KN4 as the most preferred formula. The research shows that the preferred treatment for goat's milk pudding is (KN4) composition of 400 ml of goat's milk with the addition of 75% dragon fruit. Keywords:  dragon fruit, goat's milk, agar powder