scholarly journals Antioxidant effectiveness and pH value of red dragon fruit skin powder (Hylocereus polyrhizus) on pasteurized milk with different storage times

2020 ◽  
Vol 492 ◽  
pp. 012051
Author(s):  
Rajmi Faridah ◽  
Azmi Mangalisu ◽  
Fatma Maruddin
Keyword(s):  
Ph Value ◽  
Pasteurized Milk ◽  
Antioxidant Effectiveness ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Storage Times ◽  
Hylocereus Polyrhizus

scholarly journals Efek Agitasi Susu Probiotik yang ditambahkan Buah Naga Merah (Hylocereus polyrhizus) terhadap Uji Sensorik dan Total Plate Count

2016 ◽  
Vol 1 (1) ◽  
pp. 816-823
Author(s):  
Feby Zalika Parindra ◽  
Yusdar Zakaria ◽  
Yurliasni Yurliasni
Keyword(s):  
Ph Value ◽  
Plate Count ◽  
Milk Processing ◽  
Total Plate Count ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Microbial P ◽  
Two Factors ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

Abstrak.  Suatu penelitian telah dilakukan untuk mengetahui efek agitasi susu probiotik yang ditambahkan buah naga merah (Hylocereus Polyrhizus). Penelitian ini dilakukan di Laboratorium Ilmu dan Teknologi Pengolahan Susu Fakultas Pertanian Universitas Syiah Kuala pada tanggal 29 April - 31 Mei 2016. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) pola faktorial 2x4 dengan 3 kali ulangan yang terdiri dari 2 faktor, A, agitasi yaitu (A1) dan (A2) non agitasi. Dan faktor B yaitu konsentrasi buah naga merah (B1) 20%,  (B2) 25%,  B3 (30%) dan (B4) 35%. Parameter yang diamati adalah derajat keasaman (pH), total mikroba dan uji organoleptik. Hasil penelitian menunujukkan bahwa terdapat pengaruh yang sangat nyata (P0,01) terhadap derajat keasaman (pH) dan berpengaruh nyata terhadap total mikroba (P0,05) serta terdapat interaksi antara kedua perlakuan. Sedangkan untuk uji organoleptik terdapat pengaruh yang sangat nyata (P0,01) terhadap kekentalan dan warna susu probiotik.  nilai derajat keasaman pH 4,03 - 4,11 dengan agitasi (pengadukan) masih sesuai dengan standar (SNI) 01-2981-1992. Sedangkan nilai total mikroba optimal terjadi pada penambahan buah naga sebanyak 30% baik agitasi maupun non agitasi. Effects of Milk Probiotic Agitation Added Red Dragon Fruit (Hylocereus Polyrhizus) on Sensory Test and Total Plate Coun Abstract.  A study about effects of milk probiotic agitation added red dragon fruit (Hylocereus Polyrhizus)  has been conducted to determine to test sensory and total plate count. This research was held at the Laboratory of Science and Milk Processing Technology, Agriculture Fakulty Syiah Kuala University on April 29 to May 31, 2016. This study used a completely randomized design (CRD) 2x4 factorial design with three replications consisting of two factors, A, agitation (A1) and (A2) non agitation. And factor B is the concentration of red dragon fruit (B1) 20%, (B2) 25%, B3 (30%) and (B4) 35%. The observed parameter is the degree of acidity (pH), total microbial and organoleptic tests. The results of the study indicate that the there is a  highly significant influence (P 0,01) to the degree of acidity (pH) and total significantly affected the total microbial (P 0.05), and there is interaction between the two treatments. As for organoleptic tests are highly significant effect (P 0.01) the thickness and color of probiotic milk. acidity pH value of 4.03 to 4.11 with agitation (stirring) is still in accordance with the standard (SNI) 01-2981-1992. While the total value of optimal microbial occurred upon addition of dragon fruit by 30% both agitation and non agitation

scholarly journals CHARACTERISTICS ANALYSIS OF DRAGON FRUIT EXTRACT SKIN BETACYANIN of Hylocereus polyrhizus AND Hylocereus undatus WITH TEST OF STABILITY ORGANOLEPTIC JELLY AS ATLAS MEDIA

2016 ◽  
Vol 2 (1) ◽  
Author(s):  
Tutut Puji Lestari
Keyword(s):  
High School ◽  
Phase I ◽  
Junior High School ◽  
Junior High ◽  
Phase Iii ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Hylocereus Undatus ◽  
Hylocereus Polyrhizus ◽  
Phase I And Ii

Dragon fruit Hylocereus polyrhizus  and Hylocereus undatus are familiy of cactus, grown in Malang. The high consumption of dragon fruit, have an impact on the fruit skin buildup that simply disposed of as trash. Dragon fruit skin is known to have a source of natural red dye, which is Betacyanin. The purpose of this study was to determine the characteristics of the dragon fruit peel extract Betacyanin Hylocereus polyrhizus and Hylocereus undatus as well as the stability of the organoleptic jelly, which will be developed into a learning materials atlas for class VIII Junior High School. The study was conducted in September-October 2015. The study was conducted in three stages. This type of research phase I and II is True Experimental, and phase III is development. The results of phase I shows that various concentrations of ethanol (70% and 90%) have an effect on the characteristics of the extract Betacyanin skin dragon fruit Hylocereus polyrhizus and Hylocereus undatus, but very significant effect on skin extract dragon fruit Hylocereus undatus the treatment of N2, EI at pH 4,5. Later in the phase II study results showed that different concentrations of extracts of the best Betacyanin significantly affect the organoleptic stability of jelly. The results of phase III is the development of phase I and II studies into Atlas media for 8th grade of  Junior High School.  

scholarly journals PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

2019 ◽  
Vol 2 (2) ◽  
pp. 172
Author(s):  
Ni Wayan Sugiantari ◽  
Kobajashi Togo Isamu ◽  
RH Fitri Faradilla
Keyword(s):  
Average Value ◽  
A Value ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
The Us ◽  
Euthynnus Affinis ◽  
Tapioca Flour ◽  
Hylocereus Polyrhizus

ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

scholarly journals PENGARUH KOMPOSISI PEMBUATAN PERMEN JELLY KULIT BUAH Hylocereus Polyrhizus TERHADAP ORGANOLEPTIK DAN PERCEPATAN KESEMBUHAN GEJALA COMMON COLD PADA BALITA

2019 ◽  
Vol 6 (1) ◽  
pp. 38-44
Author(s):  
Lia Fitria
Keyword(s):  
Vitamin C ◽  
Common Cold ◽  
Pharmacological Therapy ◽  
Upper Respiratory Tract ◽  
Upper Respiratory Infection ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Initial Symptoms ◽  
Upper Respiratory ◽  
Hylocereus Polyrhizus

Common cold or non-specific upper respiratory infection (ISPA) or "common cold" is an infectious disease caused by a virus and attacks the upper respiratory tract (nose). This disease is commonly experienced by children to adults. Viruses that cause Common Cold such as coronavirus and rhinovirus. Common cold can be overcome by pharmacological and non-pharmacological therapy. One of the non-pharmacological therapies to overcome the initial symptoms of common cold by consuming processed red dragon fruit skin, jelly candy. The purpose of this study was to know the effect of the composition of the making of Hylocereus Polyrhizus leather jelly in organoleptic and acceleration of healing of common cold symptoms in toddlers. The design of this study was Quasi experiment with one-group pretest-posttest design. The sample in this study were children aged 1-5 years who experienced a common cold, which was as many as 10 children. Organoleptic test results for jelly candies based on a test of color, taste and texture preferences found in jelly candies treatments 3 and 4 (T3 & T4). The content of Vitamin C in T4 (10% dragon fruit skin composition) is greater than T3 (Composition of dragon fruit skin 15%) which is 1.57> 1.24 mg / 100g and there is an effect of accelerating the recovery of common cold symptoms in infants. Keywords : Red Dragon Fruit Skin (Hylocereus Polyrhizus), A Symptom Of Common Cold, Toddlers. ABSTRAK Common cold atau Infeksi saluran pernapasan atas (ISPA) non spesifik atau “flu biasa” merupakan penyakit infeksi yang disebabkan oleh virus dan menyerang saluran pernapasan atas (hidung). Penyakit ini umumnya dialami oleh anak-anak hingga orang dewasa. Virus yang menyebabkan Common Cold seperti coronavirus dan rhinovirus. Common cold dapat diatasi dengan terapi farmakologi dan nonfarmakologi. Salah satu terapi non-farmakologi untuk mengatasi gejala awal common cold dengan mengkonsumsi olahan kulit buah naga merah yaitu permen jelly.Tujuan penelitian ini adalah untuk mengetahui pengaruh komposisi pembuatan permen jelly kulit bua Hylocereus Polyrhizus  terhadap organoleptik dan percepatan kesembuhan gejalan common cold pada Balita. Desain penelitian ini adalah Quasi eksperiment dengan rancangan one-group pretest-posttest. Sampel dalam penelitian ini adalah anak usia 1-5 tahun yang mengalami common cold yaitu sebanyak 10 anak. Hasil Uji organoleptik terhadap permen jelly berdasarkan uji kesukaan warna, rasa dan tekstur terdapat pada permen jelly treatment 3 dan 4 (T3 & T4). Kandungan Vitamin C pada T4 (komposisi kulit buah naga 10%) lebih besar dibandingkan T3 (Komposisi kulit buah naga 15%) yaitu 1,57 > 1,24 mg/100g  dan terdapat pengaruh percepatan kesembuhan gejala common cold pada balita. Kata Kunci : Kulit Buah Naga Merah (Hylocereus Polyrhizus), Gejala Common Cold, Balita.

scholarly journals Pemanfaatan kulit buah naga merah (Hylocereus polyrhizus sp.) untuk memperpanjang umur simpan mie basah

2019 ◽  
Vol 4 (1) ◽  
pp. 63
Author(s):  
Weni Enjelina ◽  
Yunia Ovtasari Rilza ◽  
Zulya Erda
Keyword(s):  
Experimental Study ◽  
Shelf Life ◽  
Water Content ◽  
Ph Value ◽  
Fruit Peel ◽  
Physical Quality ◽  
Group Design ◽  
Dragon Fruit ◽  
One Way Anova ◽  
Hylocereus Polyrhizus

The water content of wet noodles reaches 52%, so that the shelf life is short. Effort to extend the shelf life of wet noodles is using peel of red dragon fruit (Hylocereus polyrhizus sp.). The purpose of this study was to determine the effect of variation concentration of red dragon fruit peel solution to prolong shelf life of wet noodles, the level of preference, and knowing the pH value of wet noodles with the longest shelf life. This research is an experimental study using a post only group design. Before experiment, doing a test of preference for wet noodles. Measurement of pH was done by observing changes in physical quality in wet noodles. Analysis bivariate is one way ANOVA test. The results of this study showed the longest shelf life is 39 hours that obtained from the wet noodles that using  75% red dragon fruit peel solution. The hedonic test proves that wet noodles with the addition of dragon fruit peel are particularly preferred from color and texture. Using  red dragon fruit peel solution can have an effect to increase the shelf life of wet noodles. However, the increasing concentration of the solution will affect the smell and taste of wet noodles which are unpleasant. It is recommended to add natural ingredients to remove odors and unpleasant taste in wet noodles. Kadar air mie basah mencapai 52% sehingga umur simpannya relatif singkat. Salah satu upaya untuk memperpanjang umur simpan mie basah yaitu dengan menggunakan bahan alami kulit buah naga merah (Hylocereus polyrhizus sp.). Tujuan dari penelitian ini untuk mengetahui pengaruh variasi konsentrasi larutan kulit buah naga merah terhadap umur simpan mie basah, tingkat kesukaan, serta mengetahui nilai pH pada mie basah dengan umur simpan terlama. Penelitian ini merupakan penelitian eksperimen dengan menggunakan desain post only group design. Sebelum penyimpanan dilakukan uji kesukaan terhadap mie basah. Pengukuran umur simpan pH dilakukan dengan cara mengamati perubahan kualitas fisik pada mie basah. Analisis bivariat menggunakan uji one way anova.Hasil dari penelitian ini menunjukkan mie basah dengan umur simpan terlama diperoleh dari penggunaan larutan kulit buah naga merah 75% selama 39 jam pada suhu ruang. Uji hedonik membuktikan mie basah dengan tambahan kulit buah naga sangat disukai  terutama dari warna dan tekstur. Penggunaan larutan kulit buah naga merah dapat memberikan pengaruh terhadap peningkatan umur simpan mie basah. Akan tetapi, dengan konsentrasi larutan yang semakin meningkat akan mempengaruhi bau dan rasa pada mie basah yang menjadi langu. Disarankan dilakukan penambahan bahan alami untuk menghilangkan bau dan rasa langu pada mie basah.

scholarly journals OPTIMASI PENGOLAHAN TEH KULIT BUAH NAGA (Hylocereus polyrhizus)

2016 ◽  
Vol 3 (1) ◽  
Author(s):  
Mukhti Ali
Keyword(s):  
Antioxidant Activity ◽  
Significant Influence ◽  
Drying Method ◽  
Direct Sunlight ◽  
Fruit Peel ◽  
Significance Level ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Drying Techniques ◽  
Hylocereus Polyrhizus

Dragon fruit skin that had not been processed as waste in an optimal, even just be a waste to society, but the skin can be processed into a dragon fruit dragon fruit peel tea. The purpose of this study was to determine the levels of antioxidants and antioxidant activity, as well as the preference level of the tea panelists red dragon fruit peel and white by using the oven drying method, UV plastic, and direct sunlight. The study also aimed to analyze variations in the type of dragon fruit and drying techniques to the levels of antioxidants and antioxidant activity, as well as the properties of tea organoliptik dragon fruit skin. In this study used six combinations between types of dragon fruit (Red and White) and the drying method (Oven, Plastic UV and Direct Sunlight. The parameters analyzed were the levels of antioxidants and antioxidant activity and the level of A panelist on color, flavor, and aroma.The results show that there is significant influence on the kind of dragon fruit antioxidant levels and antioxidant activity at the 5% significance level. While the drying method does not give a different effect on the levels of antioxidants and antioxidant activity. The next type of dragon fruit also gives different effect on the preference level of the color of tea panelists dragon fruit skin, while the drying method does not provide a real impact. However, the type of dragon fruit no significant effect on the taste and aroma of tea dragon fruit skin. As well as the drying method, no significant effect on the taste and aroma of tea dragon fruit skin.  Keywords: dragon fruit skin, drying, tea, antioxidant levels, antioxidant activity. 

scholarly journals The Potential of Red Dragon Fruit Skin (Hylocereanea Polyrhizus) as a Corrosion Inhibitor

2019 ◽  
Vol 8 (1) ◽  
pp. 25-29
Author(s):  
Beti Nanda Sari ◽  
Evi Yufita ◽  
Zulfalina Zulfalina
Keyword(s):  
Weight Loss ◽  
Corrosion Rate ◽  
Antioxidant Compounds ◽  
Fruit Peel ◽  
Skin Potential ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus ◽  
Inhibitor Solution ◽  
Solution Volume

Penelitian tentang pengaruh ekstrak kulit buah naga merah (Hylocereus Polyrhizus) sebagai bahan inhibitor terhadap laju korosi baja plat hitam (Base Plate) A36 dengan menggunakan metode weight loss telah dilakukan. Kulit buah naga merah berpotensi sebagai bahan inhibitor organik karena mengandung senyawa antioksidan diantaranya flavonoid dan tanin. Penelitian ini bertujuan untuk mengetahui pengaruh variasi volume larutan inhibitor yaitu 10, 20 dan 30 ml terhadap perubahan massa sampel, selain itu juga ingin mengetahui pengaruh variasi volume larutan inhibitor terhadap nilai laju korosi dan efesiensi inhibisi pada sampel baja A36. Berdasarkan hasil penelitian, perubahan massa didapat dari selisih massa sebelum dan sesudah perendaman dalam larutan inhibitor, nilai perubahan massa maksimum pada volume 30 ml yaitu sebesar 0,073 g. Nilai laju korosi relatif untuk sampel yang dilapisi inhibitor akan semakin menurun, pada volume 30 ml yaitu sebesar 0,001 cm/tahun dengan nilai efisiensi sebesar 98%. Research on the effect of red dragon fruit peel extract (Hylocereus Polyrhizus) as an inhibitor material on the corrosion rate of A36 black plate steel using weight loss method has been carried out. Red dragon fruit skin potential as an organic inhibitor that is containing antioxidant compounds include flavonoids and tannins. This study aims to determine the effect of variations in inhibitor solution volume for 10, 20 and 30 ml on changes in sample mass, the effect of variation in inhibitor solution volume on corrosion rate value and inhibitor efficiency of A36 steel samples is also studied. Based on the results of the study, changes in mass were obtained from the difference in mass before and after immersion in an inhibitor solution, the maximum mass change value at a volume of 30 ml is equal to 0.073 g, while the value of the corrosion rate is relatively decreasing. At a volume of 30 ml, the corrosion rate is equal to 0.001 cm/year with an efficiency value of 98%. Keywords: Korosi, Antioksidan, Kulit, Buah Naga Merah, efisiensi

Kualitas Permen Jelly Dari Pektin Kulit Buah Naga (Hylocereus Polyrhizus) Dan Penambahan Gula Pasir

2019 ◽  
Vol 6 (01) ◽  
pp. 28-41
Author(s):  
Ester Ayu Yuwidasari ◽  
Kukuk Yudiono ◽  
Sri Susilowati
Keyword(s):  
Reducing Sugar ◽  
Gelling Agent ◽  
Homogeneity Test ◽  
Fruit Peel ◽  
Randomized Design ◽  
Fruit Skin ◽  
Factor Ii ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Jelly candy is a soft-textured processed food, clear appearance, transparent, elastic with certain elasticity with the addition of a thickening agent such as pectin and others. Pectin is a good gelling agent and stabilizer in jelly candies with low pH conditions. Dragon fruit skin is  one  of  the  fruit  peels  which  has  a  high  pectin  content  of  10.79%.  Dragon  fruit  peel (Hylocereus polyrhizus) extraction as an alternative in obtaining commercial pectin. The addition of sugar serves as a preservative, inhibits the growth of microorganisms, decreases the activity of food water. The purpose of this study was to determine the addition of dragon fruit peel pectin and sugar to the quality of jelly candy. The study used factorial designs arranged in a completely randomized design (CRD) consisting of 2 factors: factor I pectin concentration consisting of 3 levels (1.0%, 1.5%, 2.0%) and factor II sugar concentration consisting of 3 levels namely (40%, 50%, 60%). The method was analyzed by Homogeneity test in IBM SPSS version 24 and further tests (Tukey test). The selected treatment on the addition of 2.0% dragon fruit peel pectin and 60% sugar influences the quality of jelly candy which has a moisture content of 42.812%, reducing sugar 4.900%, vitamin C 0.220%, color (L = 55,500%, a * = 15,333 %, b * = 1.800%), texture 0.025% N / mm2. Organoleptic results for panelists' preferences were jelly candy color 4,433%, jelly candy texture 4.555% and jelly candy taste 4.522%. Reducing sugar and jelly candy texture meet SNI 2008 standards.

scholarly journals Extraction and Stability of Natural Dyes From The skin of Red Dragon Fruit

2020 ◽  
Vol 4 (2) ◽  
pp. 130-141
Author(s):  
Ni Putu Bella Trisna Dewi ◽  
Ni Made Ayu Suardani Singapurwa ◽  
I Gede Pasek Mangku
Keyword(s):  
Citric Acid ◽  
Acid Solution ◽  
Ph Value ◽  
Natural Dyes ◽  
Citric Acid Solution ◽  
Color Intensity ◽  
Fruit Peel ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Peel Extract

Dragon fruit skin contains anthocyanin dyes which are quite high. Anthocyanins are dyes that give red color and can be used as natural dyes for food. This study aims to determine the ratio of the 10% citric acid solution with the time of maceration to obtain the highest anthocyanin levels and to determine the stability of the red dragon fruit peel extract. The research design used was a factorial completely randomized design (CRD) with two factors, namely the ratio of red dragon fruit peel pulp with 10% citric acid solvent consisting of three levels: 1: 3; 1: 6; 1: 9. The second factor is the length of maceration of the red dragon fruit skin which consists of three levels: 3 days; 3.5 days; 4 days. Analysis of red dragon fruit peel extract includes: yield, anthocyanin levels, pH value, color intensity, and stability test. The best treatment of red dragon fruit peel extraction was obtained in the sample ratio of 10% citric acid solution (1: 3) and the duration of maceration for 4 days with a yield of 22.92%; pH value of 1.84; anthocyanin levels of 52.27 mg / L; L * color intensity of 16.54; color intensity a * of 75.57; color intensity b * was 9.63 and the best anthocyanin dye stability test was obtained at a pH of 3 and a temperature of 7 ° C.

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