Organoleptic Testing of Dragon Fruit Marmalade as an Effort to Increase the Marketability of Food Products

Abstract

This study aimed to evaluate the organoleptic properties of red dragon fruit (Hylocereus polyrhizus) marmalade with different formulations to identify the most acceptable combination of ingredients for enhancing sensory quality and marketability. Two marmalade formulations were prepared with varying concentrations of citric acid (1-2%) and sucrose (50-68%). Physicochemical analyses, including total acidity and pH, were conducted, and sensory attributes such as color, taste, aroma, and texture were assessed using hedonic tests. The results showed that marmalade with 1% citric acid and 50% sucrose had the highest overall acceptability, with a mean score of 3.6 for taste and 3.5 for color. Higher sucrose concentration (68%) resulted in a darker red-brown color due to caramelization and Maillard reactions, while higher citric acid content (2%) imparted a more acidic taste. Pectin content also influenced the texture, with higher levels leading to increased viscosity and gel strength. Aroma was minimally affected by citric acid but improved with higher sucrose levels. In conclusion, the optimal formulation for red dragon fruit marmalade was found to be 1% citric acid and 50% sucrose, which can be adopted by small to medium-scale food enterprises to enhance the sensory quality and marketability of their products.