Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (<i>Hylocereus Polyrhizus</i>) Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus Section Articles

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Published April 28, 2026
https://doi.org/10.70124/at.v19i1.2296
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Vol. 19 No. 1 (2026): Jurnal Agritechno

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Arfina Sukmawati Arifin
{"en_US":"Universitas Hasanuddin"}
Emerensia Karurukan
Amran Laga
Jumriah Langkong
Muhpidah Muhpidah

Abstract

Buah naga merah (Hylocereus polyrhizus) berpotensi sebagai bahan baku minuman fermentasi fungsional karena mengandung gula alami, pigmen betalain, dan senyawa bioaktif. Namun, pemanfaatannya masih terbatas pada daging buah, sedangkan kulit buah sering dibuang meskipun memiliki kandungan gizi dan komponen fungsional bernilai. Penelitian ini bertujuan mengevaluasi pengaruh bagian buah serta fermentasi menggunakan Lactobacillus plantarum terhadap karakteristik sensori dan fisikokimia minuman berbasis buah naga merah. Penelitian menggunakan rancangan acak lengkap faktorial dengan dua faktor, yaitu bagian buah (daging dan kulit) dan kondisi fermentasi (tanpa fermentasi dan fermentasi). Hasil penelitian menunjukkan bahwa fermentasi menghasilkan aroma asam khas, warna lebih pucat, dan tekstur lebih encer, terutama pada minuman berbasis kulit buah naga. Fermentasi menurunkan pH dari 5,74 menjadi 3,08 serta menurunkan total padatan terlarut dari 5,50 menjadi 3,73 °Brix. Minuman berbasis daging buah memiliki total padatan terlarut lebih tinggi, sedangkan minuman berbasis kulit buah menghasilkan pH lebih rendah. Daging dan kulit buah naga berpotensi dikembangkan sebagai bahan baku minuman fungsional yang bernilai tambah.

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How to Cite
Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus. (2026). Jurnal Agritechno, 19(1), 79-88. https://doi.org/10.70124/at.v19i1.2296

How to Cite

Karakteristik Sensori Dan Fisikokimia Minuman Fermentasi Berbasis Buah Naga Merah (Hylocereus Polyrhizus): Sensory and Physicochemical Characteristics of a Fermented Drink Made from Red Dragon Fruit (Hylocereus polyrhizus. (2026). Jurnal Agritechno, 19(1), 79-88. https://doi.org/10.70124/at.v19i1.2296

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