Producing Bubble Dragon Fruit Peel with Pineapple Juice Using Reverse Spherification Technique
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Abstract
The purpose of this research was to study the production of bubble dragon fruit peel juice with pine apple juice by reverse spherification technique. The levels of pineapple juice added into bubble dragon fruit peel juice were 0% (control), 10%, 20%, 30% and 40% by weight of peel dragon juice. Bubble dragon fruit peel juice with pineapple juice was developed using reverse spherification technique. For the development of bubble dragon fruit peel juice with pineapple juice, concentrations 1.5% of calcium lactate, and 0.5% of sodium alginate were used in this research. The result showed that the most panelists accepted the bubble dragon fruit peel juice with 20% of pineapple juice. Bubble dragon fruit peel juice with 40% of pineapple juice was low pH (pH = 3.83) and high citric acid (0.43%). The level of pineapple juice added into bubble dragon fruit peel affected the color and hardness of the product but did not statistically significant influence the size of bubble dragon fruit peel juice (p > 0.05). The acid level of pineapple juice may affect the internal structure of bubble dragon fruit peel, resulting in a decrease of hardness.
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References
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