Development of Super Red Dragon Fruit (Hylocereus costaricensis) Yoghurt Jam: Variations of Starter and Sucrose Proportions

Abstract

Yogurt jam products with the addition of red dragon fruit will enrich the sensory and nutritional value. Process engineering is needed to produce the desired sensory quality of yogurt jam. Red dragon fruit yogurt jam should have a spreadable texture and have the sensory qualities expected as a thick jam with the right sweet and sour taste. This study aimed to examine the proportion of yogurt starters and sucrose to produce the right consistency of yogurt jam products with the best nutritional quality. The starter yogurt proportion tested was 10%, 15%, and 20%, and the proportion of sucrose of 10%, 30%, and 50% based on the formulation of the milk and red dragon fruit. The red dragon fruit yogurt jam produced has a reasonably favorable preference for sweetness, sourness, aroma, and consistency, while a good preference level for color and spreadable parameters. The product has a bright red-purple-red color and is easy to spread. The proportion of 20% yogurt starter and 30% sucrose gave better scoring and hedonic test results than the other treatments. The protein content and fat content still fulfill the SNI standard for yogurt SNI 2981: 2009 with a minimum protein content of 2.7% and low-fat yogurt fat content of 0.6-2.9%