PENGARUH PROPORSI PUREE DAGING BUAH PALA DAN BUAH NAGA TERHADAP SIFAT FISIK DAN ORGANOLEPTIK VELVA

ABSTRACT Nutmeg (Myristica fragrans Houtt.) is very abundant in Indonesia, including Maluku. However, the parts of nutmeg fruit that have high economic value are seeds and mace, while flesh rarely used, even ends as waste. One effort to diversify processed products process them into velva products. The obstacle faced processing tannin content which causes an astringent bitter taste; thus, it needs be combined with other fruits, one dragon fruit. purpose this study was determine best ratio pulp puree based on physical sensory properties velva. research design used a one-factor completely randomized design. parameter consisted four treatments, namely: 90%:10%, 80%:20%, 70%:30%, 60%:40%. Variables observed were characteristics (overrun melting speed) organoleptic assessments (taste, aroma, color, texture, overall acceptance). results show sample had highest panelist preference found 60%:40% puree. slight taste, pink slightly soft texture. Meanwhile, had. 12.48% overrun, 11.00 minutes speed, 3.42 pH. Keywords: puree, ABSTRAK Potensi pala di Indonesia termasuk Maluku sangat melimpah. Namun, bagian buah yang memiliki nilai ekonomi tinggi adalah biji dan fuli pala, sedangkan daging jarang dimanfaatkan, bahkan dibuang begitu saja. Salah satu upaya diversifikasi produk olahan mengolahnya menjadi Kendala dihadapi dalam pengolahan kandungan tanin menyebabkan rasa sepat getir, sehingga perlu dikombinasikan dengan lain, salah satunya naga. Tujuan dari penelitian ini untuk menentukan rasio naga terbaik berdasarkan sifat fisik sensori Rancangan digunakan Acak Lengkap faktor, yaitu perbandingan terdiri empat taraf perlakuan yaitu: 70%:30% Parameter diamati meliputi uji overrun kecepatan leleh, serta rasa, warna, tekstur, penerimaan keseluruhan. Hasil menunjukkan bahwa sampel kesukaan panelis tertinggi terdapat pada karakteristik agak berasa berwarna merah muda, beraroma bertekstur lembut 12,48%, leleh 11,00 menit, pH 3,42. Kata kunci : naga,