The purpose of this research was to determined the optimal formulation in
the production of red dragon fruit jelly powder made from raw and added
material, such as (dragon fruit skin, flesh of dragon fruit, carrageenan, citric
acid, albumin) and to know red dragon fruit jelly powder characteristic.
The research was devided into two steps. Preliminary research was
calculated the sugar content in the raw material. In primary research was
obtained optimal formulation throuhgh Design Expert program.
Optimal formulation of red dragon fruit jelly powder was fruit skin
24.845%; flesh of dragon fruit 33.430%; carrageenan 4.234%; 9.183% albumin,
so the program Design Expert D-Optimal method can be used to determine the
optimal formulation of a product.
Optimal formulation which was predicted by the program Design Expert
was moisture content of 4.989%; 4.488% crude content; pH 5,338; colour 4,442;
4,089 odor; sense 3.829 and texture 3.738. Optimal formulation of red dragon
fruit jelly powder contain a disaccharide sugar content of 21.82% and 33.72%
total sugar content, and antioxidant activity of 3218.43 ppm.
Keywords: dragon fruit, Design Expert program, formulation
