## 3 Results and Discussion
### Sensory Analysis  
The three bakery products have a reddish color (Figure 3), and the brightness level of the red color produced will affect consumer preferences (Table 4). The results of the level of preference of color for red dragon fruit white bread ranged from 3.6-5.4 (slightly disliked to liked), 3.3-6.1 (slightly disliked to liked) for steamed buns, and 2.30-6.10 (disliked to liked) for donuts. The treatment of 50% and 60% fruit puree showed a decrease in panelist preference. The darker color of samples can cause a decrease in the level of preference due to the increase in betacyanin and betalain components [46]. \begin{table}
\begin{tabular}{c c c c c c c} \hline \hline \multirow{2}{*}{**Parameters**} & \multirow{2}{*}{**Products**} & \multicolumn{6}{c}{**Concentration of Dragon Fruit Puree (\%) *} \\ \cline{3-8}  & & **10** & **20** & **30** & **40** & **50** & **60** \\ \hline \multirow{3}{*}{Color} & White bread & \(3.7\pm 1.0\)\({}^{\text{a}}\) & \(4.5\pm 1.7\)\({}^{\text{ab}}\) & \(3.6\pm 1.4\)\({}^{\text{e}}\) & \(5\pm 1.1\)\({}^{\text{d}}\) & \(5.6\pm 1.1\)\({}^{\text{b}}\) & \(4.0\pm 1.6\)\({}^{\text{b}}\) \\  & Steamed bun & \(3.7\pm 1.8\)\({}^{\text{a}}\) & \(3.65\pm 1.5\)\({}^{\text{a}}\) & \(3.3\pm 1.4\)\({}^{\text{a}}\) & \(5.95\pm 1.1\)\({}^{\text{c}}\) & \(6.1\pm 1.2\)\({}^{\text{c}}\) & \(4.3\pm 1.6\)\({}^{\text{b}}\) \\  & Donut & \(2.3\pm 0.9\)\({}^{\text{a}}\) & \(2.85\pm 1.4\)\({}^{\text{b}}\) & \(4\pm 1.3\)\({}^{\text{c}}\) & \(5.4\pm 1\)\({}^{\text{d}}\) & \(6.1\pm 1.1\)\({}^{\text{e}}\) & \(5.65\pm 1.2\)\({}^{\text{d}}\) \\ \hline \multirow{3}{*}{Taste} & White bread & \(4.6\pm 1.6\)\({}^{\text{a}}\) & \(4.5\pm 1.5\)\({}^{\text{a}}\) & \(5.2\pm 1\)\({}^{\text{b}}\) & \(4.5\pm 1.6\)\({}^{\text{a}}\) & \(5.0\pm 1.5\)\({}^{\text{b}}\) & \(5.4\pm 1.1\)\({}^{\text{b}}\) \\  & Steamed bun & \(5.3\pm 1.3\)\({}^{\text{bc}}\) & \(4.9\pm 1.4\)\({}^{\text{ab}}\) & \(4.85\pm 1.4\)\({}^{\text{a}}\) & \(4.85\pm 1.8\)\({}^{\text{a}}\) & \(5.8\pm 1.3\)\({}^{\text{d}}\) & \(5.7\pm 1.4\)\({}^{\text{cd}}\) \\  & Donut & \(4.5\pm 1.3\)\({}^{\text{a}}\) & \(4.55\pm 1.5\)\({}^{\text{a}}\) & \(4.55\pm 1.4\)\({}^{\text{a}}\) & \(5.65\pm 0.9\)\({}^{\text{b}}\) & \(5.8\pm 1.1\)\({}^{\text{b}}\) & \(5.5\pm 0.9\)\({}^{\text{b}}\) \\ \hline \multirow{3}{*}{Texture} & White bread & \(5.1\pm 1.6\)\({}^{\text{a}}\) & \(4.95\pm 1.3\)\({}^{\text{ab}}\) & \(4.45\pm 1.8\)\({}^{\text{b}}\) & \(5.05\pm 1.3\)\({}^{\text{ab}}\) & \(4.65\pm 1.8\)\({}^{\text{ab}}\) & \(4.85\pm 1.8\)\({}^{\text{ab}}\) \\  & Steamed bun & \(5.1\pm 1.6\)\({}^{\text{b}}\) & \(4.95\pm 1.3\)\({}^{\text{b}}\) & \(4.45\pm 1.8\)\({}^{\text{a}}\) & \(5.05\pm 1.3\)\({}^{\text{b}}\) & \(4.65\pm 1.8\)\({}^{\text{ab}}\) & \(4.85\pm 1.8\)\({}^{\text{ab}}\) \\  & Donut & \(4.5\pm 1.8\)\({}^{\text{a}}\) & \(4.35\pm 1.5\)\({}^{\text{a}}\) & \(4.55\pm 1.5\)\({}^{\text{a}}\) & \(5.4\pm 1.3\)\({}^{\text{b}}\) & \(5.25\pm 1.2\)\({}^{\text{b}}\) & \(5.05\pm 1.2\)\({}^{\text{b}}\) \\ \hline \multirow{3}{*}{Easy to swallow} & White bread & \(4.96\pm 1.6\)\({}^{\text{b}}\) & \(5.04\pm 1.4\)\({}^{\text{a}}\) & \(5.2\pm 1.3\)\({}^{\text{ab}}\) & \(4.6\pm 1.6\)\({}^{\text{a}}\) & \(4.8\pm 1.3\)\({}^{\text{b}}\) & \(4.84\pm 1.7\)\({}^{\text{a}}\) \\  & Steamed bun & \(5.2\pm 1.1\)\({}^{\text{b}}\) & \(4.6\pm 1.1\)\({}^{\text{a}}\) & \(4.9\pm 1.3\)\({}^{\text{ab}}\) & \(5.85\pm 0.8\)\({}^{\text{c}}\) & \(4.5\pm 1.6\)\({}^{\text{a}}\) & \(4.85\pm 1.8\)\({}^{\text{ab}}\) \\  & Donut & \(4.45\pm 1.8\)\({}^{\text{a}}\) & \(4.35\pm 1.5\)\({}^{\text{a}}\) & \(4.5\pm 1.5\)\({}^{\text{a}}\) & \(5.4\pm 0.5\)\({}^{\text{b}}\) & \(4.35\pm 1.3\)\({}^{\text{a}}\) & \(4.7\pm 1.5\)\({}^{\text{a}}\) \\ \hline \hline \end{tabular}  
* Data presented as mean \(\pm\) SD; mean values with the same letters are not significantly different at \(p<0.05\).  
\end{table} 
Table 4: Organoleptic test of red dragon fruit puree bakery products. Figure 3: The picture of red dragon fruit puree (**a**) white bread, (**b**) steamed buns, and (**c**) donuts.