Pembuatan Selai Lembaran Sirsak Dengan Penambahan Kulit Buah Naga Merah

ABSTRACT The objective of this study was to obtain exact ratio of soursop fruit puree and red dragon fruit peel puree in making slice jam. This study used a completely randomized design (RAL) with five treatments and three replications, namely : SK1 (soursop fruit puree 90:10 red dragon fruit peel puree), SK2 (soursop fruit puree 80:20 red dragon fruit peel puree), SK3 (soursop fruit puree…