MUTU ORGANOLEPTIK, AKTIVITAS ANTIOKSIDAN, DAN DAYA TERIMA DADIH SUSU SAPI DENGAN PENAMBAHAN SARI BUAH NAGA MERAH (HYLOCEREUS  POLYRHIZUS)

Siti Aisyah; Nur Ahmad Habibi; Irma Eva Yani

doi:10.33761/jgm.v2i1.1404

Siti Aisyah Nutrition Department, Health Ministry Polytechnic of Padang, Padang, West Sumatera, Indonesia, Indonesia
Nur Ahmad Habibi Nutrition Department, Health Ministry Polytechnic of Padang, Padang, West Sumatera, Indonesia
Irma Eva Yani Nutrition Department, Health Ministry Polytechnic of Padang, Padang, West Sumatera, Indonesia

DOI: https://doi.org/10.33761/jgm.v2i1.1404

Keywords: Buah Naga, Antioksidan, Dadih, Susu Sapi

Abstract

Curd is a local wisdom food from West Sumatra. Curd is a fermented milk made by putting fresh buffalo milk that has been filtered into bamboo and then covered with banana leaves. The declining production of buffalo milk in West Sumatra requires another alternative, namely cow's milk. Curd has moderate antioxidant activity so to increase antioxidant activity in curd it is necessary to add other ingredients such as red dragon fruit, because the availability of red dragon fruit is easy to find, can increase antioxidant activity, and can increase public acceptance of curd. This type of research is an experiment using a complete randomized design (RAL). The research was conducted from February 2023 to April 2024. The research was conducted at the Food Science Laboratory, Department of Nutrition, Ministry of Health Polytechnic of Padang. The organoleptic test was conducted at the Food Science Laboratory of the Nutrition Department of the Ministry of Health Polytechnic of Padang with 25 moderately trained testers, the antioxidant activity test was conducted at Vahana Scientific Lab, and the acceptability test was conducted on adults aged 30-49 as many as 30 people. Data were analyzed using Kruskal-Wallis test, followed by Mann Whitney test if there were significant differences. The results of the organoleptic test research on color, aroma, taste, and texture showed that the average acceptance of panelists at the level of like. The best treatment is treatment F2 with the addition of red dragon fruit juice as much as 10 grams and antioxidant activity of 396,82 ppm/100gr. Acceptability of dragon fruit juice curd amounted to 84.33%. The conclusion is that the addition of dragon fruit as much as 10 g/100 ml can increase antioxidant activity and can improve the sensory quality of curd. It is recommended to examine the number of bacteria and the length of shelf life of red dragon fruit curd juice.

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