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INFLUENCE OF RIPENESS AND HOt AIR DRYING ON QUALITY OF RED DRAGON DRIED SLICES
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Abstract
To diversify of the product from dragon (red inner), as well as to study some factors
effecting the quality of dried dragon, the study was to investigate: (i) the effects of the
harvest maturity, (ii) the effects of hot air drying (at 45, 55, 65 and 750C) on quality of the
product. Research results showed that the high quality and sensory values of dried red
dragon fruit were found when red dragon fruits were harvested at 31-32 days after flowering, and soaked by sucrose 400Brix in 3 hours. The application of hot air drying (550C
for 15 hours) was able to maintain the quality and sensory values for dried flesh red
dragon.
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Keywords
CFU, MPN, ripeness, immersion, drying, red flesh dragon
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