TUGAS AKHIR - PEMBUATAN SUKADE BERBAHAN KULIT BUAH NAGA (MESOCARP) _NUR AZISAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR

Azisah, Nur and Hasan, Lily Dianafitry and Zaenal, Akbar Faisal (2024) TUGAS AKHIR - PEMBUATAN SUKADE BERBAHAN KULIT BUAH NAGA (MESOCARP) _NUR AZISAH_ PRODI SENI KULINER POLITEKNIK PARIWISATA MAKASSAR. Diploma thesis, POLITEKNIK PARIWISATA MAKASSAR.

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Abstract

NUR AZISAH, 2024. Production of Candied Fruit Made from Dragon Fruit Skin. Culinary Arts Study Program, Department of Hospitality, Politeknik Pariwisata Makassar. Advisors: Lily Dianafitry Hasan, S.Sos., MM., CHE. & Faisal Akbar Zaenal, SST.Par., MM. This study aims to develop candied fruit made from dragon fruit skin (mesoc) by exploring the potential of dragon fruit peel as a valuable ingredient in the culinary industry. The use of dragon fruit skin in this research not only aims to reduce waste but also to create an innovative product with appealing taste, texture, and color characteristics. The methodology employed is a pure experimental approach involving three drying methods: sun drying, oven drying, and showcase drying. The research process begins with soaking the dragon fruit skin in a lime solution for three hours to remove slime and odor. Subsequently, the dragon fruit skin is dried using the three methods, and the results are analyzed based on organoleptic criteria and nutritional content The results indicate that oven drying provides the best outcome, producing candied fruit with natural color, chewy texture, and a taste that matches conventional candied fruit standards without the addition of artificial coloring. The application of dragon fruit skin candied fruit in pastry products, such as bread panettone, successfully introduces a novel flavor that was well-received by the panelists. The conclusion of this study is that dragon fruit skin has significant potential as a sustainable and innovative ingredient for candied fruit. Recommendations for further research include testing with various types of dragon fruit and conducting more in-depth analyses of the nutritional content and health benefits of the final product. Keywords: Candied Fruit, Dragon Fruit Skin, Drying Methods, Sustainable Products, Culinary Innovation, Organoleptic Analysis.

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