Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir

2019 ◽  
Vol 6 (01) ◽  
pp. 28-41
Author(s):  
Ester Ayu Yuwidasari ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Reducing Sugar ◽  
Gelling Agent ◽  
Homogeneity Test ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is  one  of  the  fruit  peels  which  has  a  high  pectin  content  of  10.79%.  Dragon  fruit  peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

scholarly journals PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

2019 ◽  
Vol 2 (2) ◽  
pp. 172
Author(s):  
Ni Wayan Sugiantari ◽  
Kobajashi Togo Isamu ◽  
RH Fitri Faradilla
Keyword(s):  
Average Value ◽  
A Value ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
The Us ◽  
Euthynnus Affinis ◽  
Tapioca Flour ◽  
Hylocereus Polyrhizus

ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

scholarly journals PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 280-289
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Completely Randomized Design ◽  
Peel Extract

This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values ​​of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 values ​​of red dragon fruit peel extracts. The solvent ratio used there are 6 levels of the ratio: 2:1; 3:1; 4:1; 5:1; 6:1 and 7:1 (v/w). The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract yield, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued Tukey HSD test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract yield, phenolics total and IC50 value of red dragon fruit peel extract.  The solvent ratio of 4:1 (v/w) produced extract yield, phenolics total and IC50 values the highest or best i.e  26.22%, 71.56 ppm, and 124.62 ppm. Keywords : IC50, the red dragon fruit skin, solvent ratio, phenolics total

scholarly journals Pengaruh Indeks Panen Terhadap Umur Simpan dan Mutu Buah Naga (Hylocereus polyrhizus) Selama Penyimpanan [Effect of Harvest Index on Shelf-Life and Quality of Dragon Fruit (Hylocereus polyrhizus) During Storage]

2020 ◽  
Vol 30 (1) ◽  
pp. 87
Author(s):  
Leni Marlina ◽  
Bambang Hariyanto ◽  
NFN Jumjunidang ◽  
Irwan Muas
Keyword(s):  
Shelf Life ◽  
Harvest Index ◽  
Tropical Fruits ◽  
Randomized Design ◽  
Peel Color ◽  
Dragon Fruit ◽  
Soluble Solid ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

<p>Pengembangan buah naga (Hylocereus polyrhizus) masih mengalami kendala dalam aspek pascapanen, seperti rendahnya mutu buah di pasaran dan pendeknya umur simpan. Indeks panen yang tepat diharapkan dapat meningkatkan mutu buah naga di pasaran dan memperpanjang umur simpan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh indeks panen terhadap mutu dan umur simpan buah naga selama penyimpanan. Penelitian dilaksanakan pada bulan September sampai dengan November 2015 di Laboratorium Kimia dan Pascapanen Balai Penelitian Tanaman Buah Tropika (Balitbu Tropika), Solok, Sumatra Barat. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan lima perlakuan, yaitu indeks I=kulit buah hijau  90–99% dan merah 1–10% (hijau semburat merah) jumbai hijau, indeks II=kulit buah hijau 60–89% dan merah 11–40% (hijau&gt;merah) jumbai hijau, indeks III=kulit buah hijau 11–40% dan merah 60–89% (hijau&lt;merah) jumbai hijau, indeks IV=kulit buah hijau 0–10% dan merah 90–100% (merah terang) jumbai hijau, dan indeks V=kulit buah merah gelap jumbai hijau, dan lima ulangan. Hasil penelitian menunjukkan bahwa perlakuan indeks panen berpengaruh nyata terhadap warna kulit buah, kesegaran, padatan terlarut total, asam tertitrasi total, dan susut bobot. Perlakuan indeks panen yang berbeda memberikan pengaruh yang nyata terhadap mutu dan umur simpan buah naga. Perlakuan yang menghasilkan mutu  terbaik selama buah disimpan adalah buah naga yang dipanen pada indeks III. Perlakuan terbaik yang menghasilkan umur simpan terlama adalah buah naga yang dipanen pada indeks II, yaitu 8 hari setelah panen. </p><p><strong>Keywords</strong></p><p>Indeks panen; Mutu; Umur simpan; Buah naga</p><p><strong>Abstract</strong></p><p>The development of dragon fruit is still encountered some constraints in postharvest aspects i.e. low quality in the market and short self-life. The suitable harvest index is intended to improve quality and prolong the shelf-life of dragon fruit. The aim of the research was to determine the effect of harvest index on quality and shelf-life of dragon fruits during storage. The research was conducted from September to November 2015 at Chemistry and Postharvest Laboratory of Indonesian Tropical Fruits Research Institute (ITFRI), Solok. The study was used completely randomized design with five treatments were index I=peel color are green 90–99% and red 1–10% (green tinge of red), II=peel color are green 60–89% and red 11–40% (green&gt;red), III=peel color are green 11–40% and red 60–89% (green&lt;red), IV=peel color are green 1–10% and red=90–100% (light red), and V=peel color  is dark red with green scaled all of treatments, and five replications. The results showed that harvest index effected in peel color, freshness, total soluble solid, total titrable acidity, and weight loss. The treatment which produces the best quality during storage was  index III. The best treatment that prolongs the shelf-lfe of dragon fruit during storage was index II i.e. 8 day after harvesting. </p>

scholarly journals Pengaruh Penambahan Ekstrak Kulit Buah Naga (Hylocereus polyrhizus) terhadap Karakteristik Krim Kunyit dan Daun Asam

2020 ◽  
Vol 8 (4) ◽  
pp. 569
Author(s):  
Yohanes Wiliam Pagur ◽  
Sri Mulyani ◽  
Lutfi Suhendra
Keyword(s):  
Antioxidant Capacity ◽  
Water Extract ◽  
Fruit Peel ◽  
Color Test ◽  
Separation Ratio ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract ◽  
Hylocereus Polyrhizus

The purpose of this study was to determine the effect of dragon fruit peel extract (Hylocereus polyrhizus) on the characteristics of turmeric cream and tamarind leaves. The concentration of dragon fruit peel extract treatment consisted of 6 levels, namely 0, 5, 10, 15, 20 and 25%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The variables observed in turmeric cream and tamarind leaves were homogeneity, viscosity, pH, dispersibility, adhesion, and separation ratio, antioxidant capacity, LAB color test. Data were observed and analyzed using a completely randomized design. The results showed that the extract of dragon fruit peel did not affect homogeneous separation ratio, viscosity, spread power, pH and antioxidant capacity, while color testing affected the brightness level of the cream and the yellowish value b. All treatments adding water extract of dragon fruit peel produce turmeric cream and tamarind leaves that are homogeneous, there is no separation, viscosity 6766-6850cP, spread ability 5.9-6.27 cm, adhesion 54.67-72.33s, pH 5.37-5.57, nalia color test values L 38.72 – 46.08, values A 27.41-34.98 values B 31.56-44.65 and antioxidant capacity 91,67-112,17. Keywords: Dragon fruit, turmeric and tamarind leaves, cream characteristics.

scholarly journals OPTIMASI PENGOLAHAN TEH KULIT BUAH NAGA (Hylocereus polyrhizus)

2016 ◽  
Vol 3 (1) ◽  
Author(s):  
Mukhti Ali
Keyword(s):  
Antioxidant Activity ◽  
Significant Influence ◽  
Drying Method ◽  
Direct Sunlight ◽  
Fruit Peel ◽  
Significance Level ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Drying Techniques ◽  
Hylocereus Polyrhizus

Dragon fruit skin that had not been processed as waste in an optimal, even just be a waste to society, but the skin can be processed into a dragon fruit dragon fruit peel tea. The purpose of this study was to determine the levels of antioxidants and antioxidant activity, as well as the preference level of the tea panelists red dragon fruit peel and white by using the oven drying method, UV plastic, and direct sunlight. The study also aimed to analyze variations in the type of dragon fruit and drying techniques to the levels of antioxidants and antioxidant activity, as well as the properties of tea organoliptik dragon fruit skin. In this study used six combinations between types of dragon fruit (Red and White) and the drying method (Oven, Plastic UV and Direct Sunlight. The parameters analyzed were the levels of antioxidants and antioxidant activity and the level of A panelist on color, flavor, and aroma.The results show that there is significant influence on the kind of dragon fruit antioxidant levels and antioxidant activity at the 5% significance level. While the drying method does not give a different effect on the levels of antioxidants and antioxidant activity. The next type of dragon fruit also gives different effect on the preference level of the color of tea panelists dragon fruit skin, while the drying method does not provide a real impact. However, the type of dragon fruit no significant effect on the taste and aroma of tea dragon fruit skin. As well as the drying method, no significant effect on the taste and aroma of tea dragon fruit skin.  Keywords: dragon fruit skin, drying, tea, antioxidant levels, antioxidant activity. 

scholarly journals The Potential of Red Dragon Fruit Skin (Hylocereanea Polyrhizus) as a Corrosion Inhibitor

2019 ◽  
Vol 8 (1) ◽  
pp. 25-29
Author(s):  
Beti Nanda Sari ◽  
Evi Yufita ◽  
Zulfalina Zulfalina
Keyword(s):  
Weight Loss ◽  
Corrosion Rate ◽  
Antioxidant Compounds ◽  
Fruit Peel ◽  
Skin Potential ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus ◽  
Inhibitor Solution ◽  
Solution Volume

Penelitian tentang pengaruh ekstrak kulit buah naga merah (Hylocereus Polyrhizus) sebagai bahan inhibitor terhadap laju korosi baja plat hitam (Base Plate) A36 dengan menggunakan metode weight loss telah dilakukan. Kulit buah naga merah berpotensi sebagai bahan inhibitor organik karena mengandung senyawa antioksidan diantaranya flavonoid dan tanin. Penelitian ini bertujuan untuk mengetahui pengaruh variasi volume larutan inhibitor yaitu 10, 20 dan 30 ml terhadap perubahan massa sampel, selain itu juga ingin mengetahui pengaruh variasi volume larutan inhibitor terhadap nilai laju korosi dan efesiensi inhibisi pada sampel baja A36. Berdasarkan hasil penelitian, perubahan massa didapat dari selisih massa sebelum dan sesudah perendaman dalam larutan inhibitor, nilai perubahan massa maksimum pada volume 30 ml yaitu sebesar 0,073 g. Nilai laju korosi relatif untuk sampel yang dilapisi inhibitor akan semakin menurun, pada volume 30 ml yaitu sebesar 0,001 cm/tahun dengan nilai efisiensi sebesar 98%. Research on the effect of red dragon fruit peel extract (Hylocereus Polyrhizus) as an inhibitor material on the corrosion rate of A36 black plate steel using weight loss method has been carried out. Red dragon fruit skin potential as an organic inhibitor that is containing antioxidant compounds include flavonoids and tannins. This study aims to determine the effect of variations in inhibitor solution volume for 10, 20 and 30 ml on changes in sample mass, the effect of variation in inhibitor solution volume on corrosion rate value and inhibitor efficiency of A36 steel samples is also studied. Based on the results of the study, changes in mass were obtained from the difference in mass before and after immersion in an inhibitor solution, the maximum mass change value at a volume of 30 ml is equal to 0.073 g, while the value of the corrosion rate is relatively decreasing. At a volume of 30 ml, the corrosion rate is equal to 0.001 cm/year with an efficiency value of 98%. Keywords: Korosi, Antioksidan, Kulit, Buah Naga Merah, efisiensi

scholarly journals PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

2019 ◽  
Vol 4 (2) ◽  
pp. 45-50
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar
Keyword(s):  
Total Phenolics ◽  
The Body ◽  
Extraction Time ◽  
Antioxidant Compounds ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Values ◽  
Optimum Extraction

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.

scholarly journals KUALITAS SENSORIS ES KRIM YANG DITAMBAHKAN BUAH NAGA MERAH (Hylocereus polyrhizus)

ZOOTEC ◽  
2019 ◽  
Vol 39 (2) ◽  
pp. 284
Author(s):  
Rumiati Umar ◽  
S.E. Siswosubroto ◽  
Meilani R. Tinangon ◽  
Afrisa Yelnetty
Keyword(s):  
Sensory Quality ◽  
Skim Milk ◽  
Ice Cream ◽  
Sensory Properties ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Egg Yolks ◽  
Whipped Cream ◽  
Hylocereus Polyrhizus

SENSORY QUALITY OF ICE CREAM ADDED BY RED DRAGON FRUIT (Hylocereus polyrhizus). The study was conducted to determine the addition of red dragon fruit on the sensory quality of ice cream. This study used UHT  milk, milk of skim milk, whipped cream, gelatin powder, aquades, granulated sugar, egg yolks and 16 dragon fruit. The design used was a Completely Randomized Design (CRD) consisting of 5 treatments and 40 replications. The variables analyzed in this study were sensory quality (color, aroma, texture, taste). Data obtained were analyzed using ANOVA. The significant differences between treatments were tested by the BNJ test. The results indicated that the red dragon fruit in the treatments of R0, R1, R2, R3, and R4 gave a very significant influence (P <0.01) on color, aroma, texture, and taste of ice cream and the results of BNJ's further test showed R4 treatment (40% red dragon fruit) had the best results on the sensory properties of ice cream. Therefore, it was concluded that the addition of 40% red dragon fruit provided good sensory quality of ice cream. Keywords: Ice cream, Red Dragon Fruit, Sensory Properties

scholarly journals PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FRUIT LEATHER KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

2018 ◽  
Vol 7 (2) ◽  
pp. 33
Author(s):  
Heni Monaria Tondang ◽  
I Gusti Ayu Ekawati ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Tensile Strength ◽  
Antioxidant Capacity ◽  
Water Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Fruit Peel ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

This study aims to determine of various carrageenan concentrations that affect the characteristics from fruit leather of red dragon fruit peel and find out the exact carrageenan concentration to produce fruit leather of red dragon fruit peel with the best characteristics. The experiment used Completely Randomized Design (RAL) with 5 levels of carrageenan concentration treatment ie 0 ; 0.3% ; 0.6% ; 0.9% ; 1.2% of 100 g of red dragon fruit peel. Each treatment was repeated 3 times to obtain 15 units of experiment. The resulting data is then analyzed using anova, and if there is significant effect of the treatment on the observed parameters, then it will be followed by Duncan test.The results showed that the addition of carrageenan treatment had a significant effect on the water content, crude fiber, tensile strength, color, texture. The best treatment was obtained at the treatment of 1,2% of carrageenan with water content of 10.41%, crude fiber 7.02%, antioxidant capacity 0.74%, total sugar 54.24%, tensile strength 2.19 MPa, Sensory evaluation with scores and hedonic test is color very red and liked, texture is chewy and rather liked, aroma and flavor rather liked, overall acceptance liked.

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