The Effect of Adding Dragon Fruit Juice to Caviar Products Reviewed from Organoleptic Tests and Public Acceptability
DOI:
https://doi.org/10.58466/v732vs21Keywords:
Dragon Fruit, Evaluation, Formulation, Fruit Caviar, OrganolepticAbstract
This study This study aimed to determine how varying concentrations of red dragon fruit juice (80 ml, 90 ml, and 100 ml) affect the organoleptic characteristics and overall consumer acceptance of dragon fruit caviar. A laboratory experiment was conducted with four treatments: no juice (X₀), 80 ml juice (X₁), 90 ml juice (X₂), and 100 ml juice (X₃). Trained panelists evaluated aroma, taste, and texture, while visual appearance was also recorded. Experimental results revealed that the 90 ml juice formulation (X₂) produced the most desirable caviar: a vivid reddish purple color, a fresh dragon fruit aroma, a balanced natural sweetness, and a tender yet elastic texture akin to genuine caviar. This treatment consistently outperformed the others in all sensory attributes. Consequently, the 90 ml juice level is recommended as the optimal formulation for commercial production of dragon fruit caviar, offering superior sensory quality and strong potential for market acceptance.
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