scholarly journals KARAKTERISTIK FISIKOKIMIA SELAI KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN VARIASI KONSENTRASI BUAH NANAS (Ananas comosus L.)

2021 ◽  
Vol 15 (01) ◽  
pp. 59
Author(s):  
Pratiwi Jati Palupi ◽  
Retno Prasetia ◽  
Muh. Doddy Pratama ◽  
Indah Sriwahyuni
Keyword(s):  
Moisture Content ◽  
Ananas Comosus ◽  
Chemical Characteristics ◽  
Observation Data ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Pineapple Fruit ◽  
Hylocereus Polyrhizus ◽  
Color Texture

Dragon fruit peels (Hylocereus polyrhizus) are generally only considered trash by the public because they are considered useless, even though dragon fruit peels still contain useful nutrients. Dragon fruit skin can be used as food, one of which is a jam. The addition of pineapple fruit variations to dragon fruit peel jam as a flavor enhancer and natural fragrance to reduce the use of sugar in jam and the aroma of pineapple fruit can mask the distinctive aroma of dragon fruit which is less desirable. The purpose of this study was to determine the appropriate concentration variations in the manufacture of dragon fruit peel jam with the addition of pineapple, which consumers liked. This study used a completely randomized design with six (6) treatments and two (2) replications. Dragon fruit peel jams analyzed by chemical tests included moisture content, sugar level, and pH, while organoleptic test included color, texture, taste, aroma, and a total of 30 untrained panelists. Observation data were processed using ANOVA (α = 5%) and further tested using the honest significant difference test (BNJ) (α = 5%). The results showed that the pineapple’s addition to dragon fruit peel jam had a very significant effect on the panelists' preference for aroma and taste, but not significantly different from the color, texture, and chemical characteristics of jam. The N6 treatment (dragon fruit peel 250 g: pineapple fruit 250 g) was the best jam, based on chemical characteristics (pH content of 3.52, moisture content of 18.65%, sugar level of 53.30%) and preferable in organoleptic characteristics (2.97 of color, 2.97 of texture, 2.97 of flavor, 3.00 of taste). Keywords: agricultural waste, dragon fruit peel, jam, pineapple

scholarly journals In vitro Test of Macrophage Phagocytic Activity of Extracts and Fractions of Red Dragon Fruit Peel [Hylocereus polyrhizus (F.A.C.Weber) Britton and Rose]

2018 ◽  
Vol 17 (2) ◽  
pp. 161-165
Author(s):  
Sri Wahdaningsih ◽  
Subagus Wahyuono ◽  
Sugeng Riyanto ◽  
Retno Murwanti
Keyword(s):  
Phagocytic Activity ◽  
Phagocytic Index ◽  
In Vitro Test ◽  
Fruit Peel ◽  
Media Control ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Vitro Test ◽  
Hylocereus Polyrhizus

The peel of red dragon fruit [Hylocereus polyrhizus (F.A.C.Weber) Britton and Rose] can be used to treat various diseases and to improve immune system of body. This study was aimed to investigate the in vitro macrophage phagocytic activity of extracts and fractions of red dragon fruit peel (Hylocereus polyrhizus). The in vitro test was conducted based on the method of Leijh et al. The parameters of phagocytic activity were based on the macrophages capacity to phagocytose latex beads using the calculation of phagocytic capacity and phagocytic index. The test results indicated significant difference (p < 0.05). The petroleum benzene extract showed higher phagocytic activity of macrophages than methanol extract of the fruit peel, sediment, and media control (-). The LSD test showed that macrophage phagocytic activity using fractions (500 and 100 μg/ml) was significantly different from macrophage phagocytic activity using fractions (20 μg/ml), sediment (500, 100 and 20 μg/ml), extracts (500, 100 and 20 μg/ml), and media control. Dhaka Univ. J. Pharm. Sci. 17(2): 161-165, 2018 (December)

scholarly journals Therapy Effect of Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract to Increase the Number of Sertoli Cells On BALB/c Mice (Mus musculus) Exposed to Lead Acetate

2020 ◽  
Vol 56 (2) ◽  
pp. 108
Author(s):  
Evy Wulandari ◽  
Reny I'tishom ◽  
Sri Agus Sudjarwo
Keyword(s):  
Free Radicals ◽  
Mus Musculus ◽  
Sertoli Cells ◽  
Lead Acetate ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Therapy Effect ◽  
Significant Difference ◽  
Peel Extract ◽  
Hylocereus Polyrhizus

Lead is the free radicals and heavy metals of major pollutants in the environment. Lead is toxic and cumulative. Red dragon fruit (Hylocereus polyrhizus) peel extract is a natural antioxidant. Red dragon fruit peel extract can be used to stabilize free radicals by supplementing electron deficiencies and inhibiting chain reactions. This study aimed to analyze therapy effect of red dragon fruit peel extract to increase the number of Sertoli cells on BALB/c mice (Mus musculus) exposed to lead acetate. Fourty mice were divided into 5 groups (each group consisted of 8 mice). K- group was the control group without lead acetate and dragon fruit peel extract administration, K + group was given 100 mg/KgBW lead acetate orally on the 1st day until day 14th.. P1, P2, and P3 group were continued with red dragon extract orally on the 15th day until 39th day. P1 with dose 250 mg/KgBW, P2 with dose 500 mg/KgBW, and P3 with dose 1000 mg/KgBW. The result showed significant difference (P<0.05) in the number of Sertoli cells between K+ and P1, P2, P3 group. In conclusion, dose 500 mg/kgBW of red dragon fruit peel extract can be used as the most effective therapy to increase the number of Sertoli cells on mice exposed to acetate lead.

scholarly journals PERBEDAAN KONSENTRASI PEWARNA ALAMI KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP WARNA TERASI UDANG REBON (Acetes sp.)

2018 ◽  
Vol 11 (1) ◽  
pp. 39
Author(s):  
Amelia Ayu Permatasari ◽  
Sumardianto Sumardianto ◽  
Laras Rianingsih
Keyword(s):  
Moisture Content ◽  
Salt Content ◽  
Natural Dyes ◽  
Synthetic Dyes ◽  
Fruit Extract ◽  
Parametric Data ◽  
Red Color ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Hylocereus Polyrhizus

<p>Shrimp paste is one of fermented product that use either shrimp (Acetes sp.), or fish, or both of them as raw materials. The use of synthetic dyes on shrimp paste is still often done. This is dangerous because it can give bad effect to the health of consumers. Therefore, it is necessary to use natural dyes instead of synthetic dyes. One of natural dyes that can be used is peel of dragon fruit (Hylocereus polyrhizus). Peel of dragon fruit has anthocyanin pigment that can give red color. The aimed of this research was knowing the effect of adding peel of dragon fruit extract (30%; 35%; 40%) to the color of shrimp paste. The treatments in this study were the addition of different concentrations of peel of dragon fruit extract at third grinding shrimp paste in triplicate. The experimental design used was Completely Randomized Design. The parameters observed include moisture content, salt content, protein content, pH, color, and sensory. Parametric data analyzed by Analysis of Variance (ANOVA) and further test by Honestly Significant Difference (HSD) test if these any differences between samples. Non-parametric data analyzed by Kruskal-Wallis and further test by Mann Whitney. The research’s result showed that processing shrimp paste with different peel of dragon fruit extract concentrations gave significant effect (P&lt;5%) on moisture content, salt content, pH, and color. Moisture content values was ranged from 35,0741,01% and salt content values was ranged from 6,35-7,05%. pH values was ranged from 6,40-7,20. Shrimp paste with peel of dragon fruit extract 40% had more red color and improve the appearance of shrimp paste.</p>

scholarly journals Bioplastic from Pectin of Dragon Fruit (Hylocereus polyrhizus) Peel

2020 ◽  
Vol 23 (6) ◽  
pp. 203-208
Author(s):  
Risnita Vicky Listyarini ◽  
Puspita Ratna Susilawati ◽  
Esther Natalia Nukung ◽  
Maria Anastasia Toyo Yua
Keyword(s):  
Adverse Effects ◽  
Moisture Content ◽  
Ethylene Glycol ◽  
Ir Spectra ◽  
Ftir Analysis ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Ft Ir ◽  
Hcl Solution ◽  
Hylocereus Polyrhizus

Plastic derived from petroleum is challenging to degrade and pollute the environment. There are alternatives to making biodegradable plastics to reduce the adverse effects of plastics on the environment. This study aims to utilize dragon fruit peel waste as a material for making bioplastic. Plastic characterization was carried out by FTIR analysis to determine the functional groups contained in bioplastics. The results showed that dragon fruit peel could be extracted by HCl solution, and the pectin yield is 11%. Extracted pectin was used to make bioplastics with and without the addition of ethylene glycol. The results showed that moisture content of bioplastics of dragon fruit peel pectin is 5.71–12%, while dragon fruit peel pectin and ethylene glycol are 2.86–5.71%. FT-IR spectra showed that the bioplastics from dragon fruit peels belong to the pectin group, which produces carbonyl absorption at 1636–1628 cm-1 and stretching C-O stretch at 1098–1101 cm‑1.

scholarly journals ANTIOXIDANT ACTIVITY OF RED DRAGON FRUIT PEEL (HYLOCEREUS POLYRHIZUS (F.A.C. WEBER) BRITTON AND ROSE) ISOLATES USING 2,2-DIPHENYL-1-PICRYLHYDRAZYL METHOD

2018 ◽  
Vol 11 (1) ◽  
pp. 124 ◽  
Author(s):  
Sri Wahdaningsih ◽  
Subagus Wahyuono ◽  
Sugeng Riyanto ◽  
Retno Murwanti
Keyword(s):  
Antioxidant Activity ◽  
Liquid Chromatography ◽  
Medicinal Plants ◽  
Thin Layer ◽  
Preparative Thin Layer Chromatography ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Vacuum Liquid Chromatography ◽  
Layer Chromatography ◽  
Hylocereus Polyrhizus

  Objective: Indonesia is a country which has various natural resources including medicinal plants. Among the plants, red dragon fruit is interesting to be studied. In this study, antioxidant activity of red dragon fruit peel (Hylocereus polyrhizus (F.A.C. Weber) Britton and Rose) isolate was tested using 2,2-diphenyl-1-picrylhydrazyl method.Methods: Isolation of active compounds was performed through the application of vacuum liquid chromatography and preparative thin-layer chromatography (TLC). Antioxidant activity was tested using both TLC and spectrophotometry.Result: Results revealed that the values of IC50 of isolate 1 and 2 were 2.952, 14 μg/mL and 25.635,95 μg/mL, respectively.Conclusion: Isolate of dragon fruit has antioxidant activity. The compound which results in antioxidant activity is terpenoid and steroid.

scholarly journals PEMANFAATAN EKSTRAK BELIMBING WULUH DAN EKSTRAK KULIT BUAH NAGA DALAM PEMBUATAN SELAI

2021 ◽  
Vol 8 (2) ◽  
pp. 62
Author(s):  
Nurul Aini ◽  
Dody Handito ◽  
Siska Cicilia
Keyword(s):  
Antioxidant Activity ◽  
Vitamin C ◽  
Block Design ◽  
Fruit Peel ◽  
Significance Level ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Significant Difference ◽  
Sensory Tests

This study aims to determine the concentration of starfruit juice and dragon fruit peel on the quality of jam. The experimental design used was a one-factor Randomized Block Design (RAK) with six treatments and three replications to obtain 18 samples. The treatments were the concentration of starfruit juice and dragon fruit peel extract with P1 (100% : 0%), P2 (85% : 15%), P3 (70% : 15%), P4 (55% : 45%), P5 ( 40% : 60%) and P6 (25% : 75%). Parameters observed were vitamin C levels, antioxidant activity, spread, and color as well as sensory tests (color, aroma, and taste). Data analysis results were tested by analysis of variance at a significance level of 5% using Co-Stat software. If there is a significant difference, then the orthogonal polynomial further test is carried out, while the physical and sensory tests are further tested using the Honest Significant Difference test at a significance level of 5%. The results showed that the concentration of star fruit juice and dragon fruit pulp did not have a different effect on vitamin C levels but had a significantly different effect on antioxidant activity, spread, and color. P6 treatment resulted in the highest antioxidant activity of 77.27%, 12.80 mg of vitamin C content, 10.1 cm of smearing power, and sensory properties that were acceptable to the panelists.

scholarly journals Pemanfaatan Limbah Kulit Buah Naga (Hylocereus costaricensis) dalam Pembuatan Teh Herbal dengan Penambahan Jahe

2017 ◽  
Vol 2 (3) ◽  
pp. 233-243
Author(s):  
Raudhatul Aiyuni ◽  
Heru Prono Widayat ◽  
Syarifah Rohaya
Keyword(s):  
Moisture Content ◽  
Sensory Evaluation ◽  
Block Design ◽  
Ash Content ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Randomized Block Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
The Impact

Abstrak. Tujuan penelitian untuk mengetahui pengaruh suhu pengeringan kulit buah naga dan konsentrasi penambahan jahe terhadap teh herbal serta mengetahui tingkat penerimaan konsumen terhadap teh herbal kulit buah naga dan jahe. Penelitian menggunakan Rancangan Acak Kelompok (RAK) Faktorial dengan 2 faktor. Faktor pertama adalah suhu pengeringan (T) yaitu T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Faktor kedua adalah konsentrasi jahe (J) yaitu J1= 0%, J2= 10%, J3= 14%. Hasil penelitian menunjukkan bahwa suhu pengeringan berpengaruh sangat nyata (P≤0,01) terhadap kadar air, kadar abu, dan nilai organoleptik warna teh herbal kulit buah naga dan jahe yang dihasilkan, dan berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa. Konsentrasi jahe (J) berpengaruh sangat nyata (P≤0,01) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe, dan berpengaruh nyata (P≤0,05) terhadap kadar air, dan nilai organoleptik warna. Interaksi suhu pengeringan dengan konsentrasi jahe (T×J) berpengaruh nyata (P≤0,05) terhadap nilai organoleptik rasa teh herbal kulit buah naga dan jahe. Berdasarkan hasil penelitian diperoleh perlakuan terbaik yaitu perlakuan dengan suhu pengeringan 50OC (T1) dan penambahan konsentrasi jahe 14% (J3) memiliki kadar air 10,89%, kadar abu 5,85%, aktivitas antioksidan 59,05% dan total fenol 6,07 mg GAE/g bahan. Utilization Of Waste Dragon Fruit Peel (Hylocereus Costaricensis) In The Production Of Herbal Tea With Additional Ginger Abstract. The purpose of this study was to know the impact of dried temperature and concentration additional of ginger and also to know the level of accept consumen for herbal tea dragon fruit peel and ginger. This study uses a randomized block design (RAK) Faktorial two factors. The first factor is dried temperature (T) that is T1 = 50⁰C, T2 = 60⁰C, T3 = 70⁰C. Factor II is consentration to add ginger (J) that is J1= 0%, J2= 10%, J3= 14%. The result of it showed that dried temperature obviously affected (P ≤ 0.01) on the moisture content, ash content, and sensory evaluation of color herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) to the sensory evaluation of taste. While, the ginger consentration obviously affected (P ≤ 0.01) on the sensory evaluation of taste herbal tea dragon fruit peel and ginger, and obviously affected (P≤0,05) on the moisture content, and sensory evaluation of color. The interaction type of dried temperature with the ginger consentration obviously affected (P≤0,05) on the on the sensory evaluation of taste herbal tea dragon fruit peel and ginger. The best treatment is obtained from dried temperature 50°C (T1) and the addition of ginger concentration of 14% (J3) that product moisture content of  10,89%, ash content 5,85%,  antioxidant activity 59,05% and total phenol 6.07 mg GAE / g of material.

scholarly journals Physicochemical Properties and Stability of Microencapsulated Betacyanin Pigments from Red Dragon Fruit Peels and Flesh

2020 ◽  
pp. 141-148
Author(s):  
Rosalinda C Torres ◽  
Rowelain Mae G Yumang ◽  
Chelsea Kate F Jose ◽  
Danielle Camille P Canillo
Keyword(s):  
Moisture Content ◽  
Physicochemical Properties ◽  
Morphological Characterization ◽  
Stability Study ◽  
Natural Colorant ◽  
Hygroscopic Moisture ◽  
Dragon Fruit ◽  
The Stability ◽  
Spray Dried ◽  
Hylocereus Polyrhizus

Dragon fruit (Hylocereus polyrhizus) is known for its purple-coloured peels and pulp, which can be attributed to the presence of betalains. In this study, the potential of red dragon fruit as a source of natural colorant was investigated. Betacyanins were extracted from red dragon fruit peels and flesh in 1:3 ratio with water. Microencapsulation by spray-drying was done by adding 5% and 10% (w/v) maltodextrin (DE 11.8) to peels and flesh extracts, respectively. The spray-dried colorant powders all obtained <10% moisture content, 5.261-6.409 g/100g hygroscopic moisture content, and 5.317-7.349(mg/100L) betacyanin content. Morphological characterization revealed spherical, agglomerated particles with visible cracks on the surface. The stability study conducted showed that pigment retention was lowest at 70°C and highest at 4°C. Keywords: Hylocereus polyrhizus; Red dragon fruit; Betacyanin; Microencapsulation; Physicochemical properties

Effect of Drum Drying on Physico-chemical Characteristics of Dragon Fruit Peel (Hylocereus polyrhizus)

2015 ◽  
Vol 11 (2) ◽  
pp. 285-293 ◽  
Author(s):  
S.L. Chia ◽  
G.H. Chong
Keyword(s):  
Functional Properties ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Fruit Peel ◽  
Fresh Sample ◽  
Drum Drying ◽  
Physico Chemical ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Abstract Dragon fruit (Hylocereus polyrhizus) peel is high in antioxidants and fiber; however, it is discarded during processing. In this study, changes in physico-chemical properties of dragon fruit peel after drum drying were determined. Ground dragon fruit peel was drum dried at 1 rpm with 2 bar steam pressure, then analyzed for physical, chemical and functional properties. The betacyanin content was twofold higher in drum-dried powder (41.55 mg/g dm) than in a fresh sample (80.21 mg/g dm), yet up to 98.62% of the total phenolic content was retained with a 3.328 mg trolox/g dm reduction in the radical scavenging activity. The density of the powder was 0.1315 g/mL with 51.44% soluble in water. The functional properties determined included water holding capacity (2.523 g water/g sample), oil holding capacity (3.565 g oil/g sample) and swelling capacity (6.233 mL/g). The results of this study indicate that drum-dried dragon fruit peel can be considered to contain potentially functional ingredients.

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