The Effect of Comparison of Red Dragon Fruit and Carrot and Addition of Sugar to Velva Quality Characteristics

Oct 13, 2025 by pynkocean.com 97 views

The Effect of Comparison of Red Dragon Fruit and Carrot and Addition of Sugar to Velva Quality Characteristics

Introduction

The development of new and innovative food products has become a growing trend in the food industry. One such product is Velva, a type of dessert made from a combination of ingredients. In this study, we aim to determine the effect of the ratio of red dragon fruit (hylocereus polyrhizus) with carrots (Daucus carrota L) and the addition of sugar to the quality characteristics of Velva. The quality characteristics of Velva include antioxidant activity, overrun, melting power, total dissolved solids, crude fiber content, fat content, color index, and organoleptic of taste, texture, color, aroma, and general acceptance.

Methodology

In this study, factorial complete random designs (ralf) were used with two main factors: ratio of red dragon and carrot fruit, namely (1: 0, 2: 1, 1: 1, 1: 2, and 0: 1), and variations Addition of sugar, namely (0%, 10%, 20%, and 30%). The parameters analyzed include antioxidant activity, overrun, melting power, total dissolved solids, crude fiber content, fat content, color index, and organoleptic of taste, texture, color, aroma, and general acceptance.

Results

The results showed that the ratio of red dragon fruit with carrots had a very significant effect (p <0.01) on overrun parameters, melting power, viscosity, rough fiber content, color index, and organoleptic color. However, there is no significant effect (P> 0.05) on the fat content, total dissolved solids, and other organoleptic parameters such as taste, texture, aroma, and general acceptance. On the other hand, the addition of sugar also has a very significant effect (p <0.01) on overrun, melting power, viscosity, total dissolved solids, and organoleptic parameters of taste and texture, while not showing significant effects (P> 0.05) In fiber content, fat content, color index, organoleptic color, aroma, and general acceptance.

Interaction between Ratio of Red Dragon Fruit and Carrot and Addition of Sugar

The interaction between the ratio of red dragon fruit and carrot and the addition of sugar also shows a very significant effect (p <0.01) on the viscosity and melting power of the Velva.

Additional Analysis and Explanation

The combination of red dragon fruit and carrots in making velva is interesting to analyze further because these two ingredients are rich in nutritional benefits. Red dragon fruit is known to contain high antioxidants, while carrots are rich in beta-carotene which are important for eye health. Therefore, the mixing of the two not only increases the physical characteristics of Velva, but can also provide better nutritional value.

The process of adding varying sugar has an important role in influencing the taste and texture of the Velva. Sugar not only functions as a sweetener, but also plays a role in the stability of the final product. By adding sugar in the right level, velva consistency can be obtained optimally, so as to increase consumer acceptance.

Organoleptic testing of taste, texture, and aroma become an important factor in determining the success of velva products. Success in maintaining the balance between the sweet taste of sugar and the unique taste of the combination of red dragon fruit and carrots is very influential on the level of customer satisfaction.

Conclusion

With the results obtained from this study, it can be concluded that the composition of raw materials and the addition of sugar must be considered carefully so that the quality characteristics of Velva are as expected. Researchers in the future can consider other variables that have the potential to affect the quality of Velva, such as further storage and processing methods.

Implication of the Study

Overall, this research provides new insights in the development of healthier and innovative velva products, as well as opening opportunities for further exploration in different combinations of food.

Recommendation

Based on the results of this study, it is recommended that the ratio of red dragon fruit and carrot be adjusted to achieve the desired quality characteristics of Velva. Additionally, the addition of sugar should be carefully considered to ensure that the final product meets the desired taste and texture.

Future Research Directions

Future research can consider other variables that have the potential to affect the quality of Velva, such as further storage and processing methods. Additionally, the combination of red dragon fruit and carrots can be explored further to determine its potential in other food products.

Limitation of the Study

This study has several limitations, including the use of a limited number of samples and the lack of consideration of other variables that may affect the quality of Velva. Future research should aim to address these limitations and provide a more comprehensive understanding of the factors that affect the quality of Velva.

Conclusion

In conclusion, this study provides new insights into the effect of the ratio of red dragon fruit and carrot and the addition of sugar on the quality characteristics of Velva. The results of this study can be used to inform the development of healthier and innovative velva products, and can provide a foundation for further research in this area.
Q&A: The Effect of Comparison of Red Dragon Fruit and Carrot and Addition of Sugar to Velva Quality Characteristics

Q: What is Velva and why is it important to study its quality characteristics?

A: Velva is a type of dessert made from a combination of ingredients, including red dragon fruit and carrots. Studying its quality characteristics is important because it can provide insights into how to develop healthier and innovative food products.

Q: What are the main factors that affect the quality characteristics of Velva?

A: The main factors that affect the quality characteristics of Velva are the ratio of red dragon fruit and carrot, and the addition of sugar. These factors can influence the physical and sensory properties of Velva, such as its texture, taste, and aroma.

Q: What is the significance of the ratio of red dragon fruit and carrot in Velva?

A: The ratio of red dragon fruit and carrot is significant because it can affect the nutritional value and physical characteristics of Velva. Red dragon fruit is rich in antioxidants, while carrots are rich in beta-carotene, which are important for eye health.

Q: How does the addition of sugar affect the quality characteristics of Velva?

A: The addition of sugar can affect the taste and texture of Velva. Sugar not only functions as a sweetener, but also plays a role in the stability of the final product. By adding sugar in the right level, velva consistency can be obtained optimally, so as to increase consumer acceptance.

Q: What is the interaction between the ratio of red dragon fruit and carrot and the addition of sugar in Velva?

A: The interaction between the ratio of red dragon fruit and carrot and the addition of sugar shows a very significant effect on the viscosity and melting power of Velva. This means that the combination of these two factors can affect the physical properties of Velva.

Q: What are the implications of this study for the development of healthier and innovative food products?

A: This study provides new insights into the development of healthier and innovative food products. The results of this study can be used to inform the development of velva products that are not only delicious but also nutritious.

Q: What are the limitations of this study?

A: This study has several limitations, including the use of a limited number of samples and the lack of consideration of other variables that may affect the quality of Velva. Future research should aim to address these limitations and provide a more comprehensive understanding of the factors that affect the quality of Velva.

Q: What are the future research directions for this study?

A: Future research can consider other variables that have the potential to affect the quality of Velva, such as further storage and processing methods. Additionally, the combination of red dragon fruit and carrots can be explored further to determine its potential in other food products.

Q: What are the recommendations for the development of velva products based on the results of this study?

A: Based on the results of this study, it is recommended that the ratio of red dragon fruit and carrot be adjusted to achieve the desired quality characteristics of Velva. Additionally, the addition of sugar should be carefully considered to ensure that the final product meets the desired taste and texture.

Q: What are the potential applications of this study in the food industry?

A: This study has potential applications in the food industry, particularly in the development of healthier and innovative food products. The results of this study can be used to inform the development of velva products that are not only delicious but also nutritious.

Q: What are the potential benefits of this study for consumers?

A: This study has potential benefits for consumers, particularly in terms of access to healthier and more nutritious food products. The results of this study can be used to inform the development of velva products that are not only delicious but also nutritious.