PROSES PRODUKSI PEMBUATAN SARI BUAH NAGA MERAH

THE PRACTICE OF PRODUCING RED DRAGON FRUIT (Hylocereus polyrhizus) ESSENCE Sindi Alpresta1, Ir. Kawiji M.P2, Esti Widowati S.Si., M.P3 ABSTRACT The objective of research was to find out how to produce red dragon fruit essence, the most preferred formula of red dragon fruit essence viewed from sensory characteristics including color, taste, aroma, thickness, and overall, chemical analysis on red dragon fruit essence, and feasibility of red dragon fruit essence business viewed from economic analysis. Red dragon fruit essence was produced from red dragon fruit (Hylocereous polyrhizus), sugar, carboxymethyl cellulose (CMC), mineral water and citric acid. Red dragon fruit essence was produced in three formulations: the first formula consisted of 200 g dragon fruit and 5 g sugar, the second 200 g dragon fruit and 7 g sugar, and the third 200 g dragon fruit and 10 g sugar. Considering the organoleptic test with scoring method, it could be found that the third formulation was the most preferred one. From chemical analysis on red dragon fruit essence with antioxidant activity and vitamin C level tests, it could be found that antioxidant activity of fresh dragon fruit was 37.23% and that of red dragon fruit essence was 41.03%. Vitamin C level of fresh dragon fruit was 0.34 mg and that of red dragon fruit essence was 0.32 mg. The result of economic analysis on red dragon fruit essence showed capacity of 7,500 bottle/month with basic price of IDR 5,495.56/bottle, selling price of IDR 8,000/bottle, so that the net profit was IDR 18,443,438/month, Break Even Point (BEP) of production level was 7,298 bottle/month from the total production of 7,500 bottle/month, return of investment (ROI) before tax was 45.5%, Return of Investment (ROI) after tax was 44.7%, Pay Out Time (POT) was 2.19 months, Benefit Cost Ratio (Net B/C) was 1.81 and stated that this company was feasible to be developed because its B/C ratio was more than 1. Keywords: Process of Producing Red Dragon Fruit Essence, Sensory Test, Chemical Analysis, Economic Analysis. Notes: 1. Student of Crop Technology Undergraduate Study Program, Agricultural Faculty of Sebelas Maret University 2. Lecturer of Crop Technology Undergraduate Study Program, Agricultural Faculty of Sebelas Maret University 3. Lecturer of Crop Technology Undergraduate Study Program, Agricultural Faculty of Sebelas Maret University