Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

University of Bengkulu, Animal Science Department, Faculty of Agriculture, Bengkulu, Indonesia

^* Corresponding author: esulistyowati@unib.ac.id

Abstract

To modify soft candy made of dairy goat milk could be conducted by adding salad dressing consisting of mayonnaise, yogurt drinks, and red Dragon fruit. This research was carried out to evaluate its nutritional contents and physical and organoleptic properties. This study used a completely randomized design with five treatments and four replications. They were soft candy with 0% red Dragon fruit (T0), 30% red Dragon fruit (T1), 35% red Dragon fruit (T2), 40% red Dragon fruit (T3), and 45% red Dragon fruit (T4). Data obtained were analyzed using analysis of variance (Anova). For any significant results (P<0.05), then further analysis was carried out using Duncan's Multiple Range Test (DMRT). The results showed that the treatments (T3 and T4) had a significant effect (P<0.05) on organic matter, protein, and fat contents, hence, they had no significant effect (P>0.05) on moisture and dry matter contents. The physical properties study showed that the treatments had no significant effect (P>0.05) on the density yet, a significant effect (P<0.05) on the yield. The treatment increased the panelists' preference for color (5.16 – 5.51), aroma (5.15 – 5.46), taste (5.61 – 5.69), texture (5.50 – 5.74), and tenderness (5.43 –5.70). It is concluded that the soft candy with 30% red Dragon fruit is the preferred one.