Inovasi Pengolahan Buah Naga Menjadi Produk Minuman Modern Bernilai Ekonomis
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| Format: | Recurso digital |
| Sprache: | Indonesisch |
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2026
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| _version_ | 1866901251601465344 |
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| author | Gali Ismi, Ismawardhani Tri Haviza, Furkan Hikma, Defi Febrilyani, Diana Wahyuni, Sri Fauzana, Zikri |
| author_facet | Gali Ismi, Ismawardhani Tri Haviza, Furkan Hikma, Defi Febrilyani, Diana Wahyuni, Sri Fauzana, Zikri |
| contents | <p>Dragon fruit (Hylocereus polyrhizus) is a tropical fruit with high nutritional value and attractive color, but its utilization is still relatively limited. This study aims to develop an innovative beverage product by processing dragon fruit into contemporary boba drinks. The method used is an experimental approach involving the preparation of dragon fruit extract, formulation of boba pearls, and evaluation of product quality based on taste, texture, color, and consumer acceptance.</p> <p>The results show that dragon fruit can be effectively processed into a boba drink with appealing sensory characteristics and potential economic value. The product has a unique natural color, a refreshing taste, and a chewy texture that meets consumer preferences. In addition, this innovation can increase the selling value of dragon fruit and create opportunities for small-scale business development.</p> <p>In conclusion, the processing of dragon fruit into contemporary boba drinks represents a promising innovation in the beverage industry, combining health benefits with modern consumer trends.</p> |
| format | Recurso digital |
| id | zenodo_https___doi_org_10_5281_zenodo_19202097 |
| institution | Zenodo |
| language | ind |
| publishDate | 2026 |
| publisher | Zenodo |
| record_format | zenodo |
| spellingShingle | Inovasi Pengolahan Buah Naga Menjadi Produk Minuman Modern Bernilai Ekonomis Gali Ismi, Ismawardhani Tri Haviza, Furkan Hikma, Defi Febrilyani, Diana Wahyuni, Sri Fauzana, Zikri dragon fruit value-added product beverage development Innovation <p>Dragon fruit (Hylocereus polyrhizus) is a tropical fruit with high nutritional value and attractive color, but its utilization is still relatively limited. This study aims to develop an innovative beverage product by processing dragon fruit into contemporary boba drinks. The method used is an experimental approach involving the preparation of dragon fruit extract, formulation of boba pearls, and evaluation of product quality based on taste, texture, color, and consumer acceptance.</p> <p>The results show that dragon fruit can be effectively processed into a boba drink with appealing sensory characteristics and potential economic value. The product has a unique natural color, a refreshing taste, and a chewy texture that meets consumer preferences. In addition, this innovation can increase the selling value of dragon fruit and create opportunities for small-scale business development.</p> <p>In conclusion, the processing of dragon fruit into contemporary boba drinks represents a promising innovation in the beverage industry, combining health benefits with modern consumer trends.</p> |
| title | Inovasi Pengolahan Buah Naga Menjadi Produk Minuman Modern Bernilai Ekonomis |
| topic | dragon fruit value-added product beverage development Innovation |
| url | https://doi.org/10.5281/zenodo.19202097 |