After the injection, an unimpaired dragon fruit can only have a 10-to-14-day shelf life at room temperature. The rest of the dragon fruit will undergo a decomposition process, which will damage both the physical condition and the nutritional content of the fruit. While the nutritional content of such proteins, fats, calcium, phosphorus, carbohydrates, vitamins, and the levels of antioxidants in the fruit's skin is damaged over the decay process. It is hoped that the making of syrup made from the base of dragon fruit with variations in meats and skins increases its potency and increases the nutritional content of syrup. But both factors influence the characteristic of the resulting syrup.
A variation of the ratio of flesh and skin of the red dragon fruit, that is, p1 (90:10), p2 (70:30), p3 (50:50), p4 (30:70), and p5 (10:90). The analysis of the dragon fruit syrup product starts with an organoleptic test first, to get three formulations to match customer preference. Testing USES 30 panels to assess organic products with parameters to cover color, scent, taste, and overall. Further analysis followed, such as ph, viscosity tests, vitamin c levels, and antioxidant activity. As for getting the best treatment from all three samples, continued effectiveness index testing. Studies have shown that for organoleptic testing three best treatments of organoleptic testing with the parameters of color, taste, aroma and overall of syrup on sample p2 (70% of meats: 30% skin) and a 3.5; P3 (50% meat: 50% skin) with a score of 3.43, and p4 (30% meat: 70% skin) with a score of 3.67. Whereas syrup with the best treatment is a product of meat syrup and red dragon fruit skins in the formulation of p4, which is a syrup composed of 30% of meat and 70% of fruit skins with a ph characterise 4.08; 5,09 viscosity; Vitamin c 1864; And antioxidal activity of 22.91.
