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 Ekstraksi Sederhana Antosianon dari Kulit Buah Naga (Hylocereus polyrhizus) sebagai Pewarna Alami

Eksergi ◽  
2015 ◽  
Vol 12 (1) ◽  
pp. 05 ◽  
Author(s):  
Sri Sudarmi ◽  
Purwo Subagyo ◽  
Anna Susanti ◽  
Anggun Sri Wahyuningsih
Keyword(s):  
Natural Dyes ◽  
Synthetic Dyes ◽  
Variable Ratio ◽  
Optimum Conditions ◽  
Fruit Peel ◽  
Natural Pigment ◽  
Optimum Result ◽  
Red Color ◽  
Dragon Fruit ◽  
Simple Extraction

Natural dyes can be obtained from the pigments that contained from leaves, fruit, and rind of the plants. Dragon fruit peel is one of the potential  natural pigment source. Almost 30-35% of the peel fruit is often simply thrown away as trash. Dragon fruit peel  provides natural red color produced by pigment called anthocyanin which can be used as a subtituent from synthetic dyes to natural dyes. This research was objected to find the optimum conditions for anthocyanin extraction of dragon fruit peel. Simple extraction was carried out by using 80% ethanol solvent with  variable ratio of the amount of material and solvent (1: 9 to 1:13), temperature (50◦ to 80◦ C) and time (1 to 5 hours). Optimum result was obtained from a ratio F: S 1:11, temperature 50◦C, for 3 hours.

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 Pemberdayaan Kelompok Tenun Nari-Nari Melalui Pewarnaan Benang Menggunakan Ekstrak Kayu Kuning Dan Kayu Mahoni

2020 ◽  
Vol 5 (2) ◽  
pp. 446-452
Author(s):  
Ruslan R ◽  
Agrippina Wiraningtyas ◽  
Ahmad Sandi ◽  
Muhammad Nasir
Keyword(s):  
Natural Dyes ◽  
Raw Material ◽  
Woven Fabric ◽  
Synthetic Dyes ◽  
Community Group ◽  
Training Stage ◽  
Red Color ◽  
Different Color ◽  
Fabric Production ◽  
The Cost

The "Nari-Nari" Weaving Village in Rabadompu Timur Village, Bima City, is a community group engaged in the weaving industry which has been carried on for generations. During this time, Bima woven fabric products use yarn raw material that has been colored using synthetic dyes. Yarn with synthetic dyes has a more diverse color, the fabric coloring process is easier and the cost is cheap, but synthetic dyes are carcinogenic and harmful to the environment. The solution to the problems faced by using natural dyes obtained from plants. This activity aims to train the Nari-Nari weaving group in yarn coloring using natural dyes. The method used is training through several stages of the activity namely the stage of socialization of activities; the training stage of yarn dyeing and woven fabric production. The dyes used are yellow wood extract and mahogany wood. The results obtained in this activity are the colored yarn has a different color based on the extract of the dye and fixation material. In yellow wood obtained with a maroon red color on alum, black on tunjung and reddish beige on lime. In mahogany wood is obtained beige on alum, black gray on tunjung and beige on lime.  

scholarly journals EFFECTS OF RED DRAGON FRUIT (Hylocereus polyrhizus) SKIN EXTRACT ON LEAD ACETATE TOXICITY IN THE MORPHOLOGY OF Balb/c MICE (Mus musculus) SPERMATOZOA

2017 ◽  
Vol 53 (4) ◽  
pp. 237
Author(s):  
Rahmawati Raharjo ◽  
Sri Agus Sudjarwo ◽  
Reny I'tishom
Keyword(s):  
Lead Acetate ◽  
Sperm Morphology ◽  
Control Group ◽  
Skin Extract ◽  
Fruit Extract ◽  
Testicular Spermatozoa ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Significant Difference ◽  
The Difference

Red dragon fruit skin extract is used as an antioxidant to lead acetate toxicity. This study aimed to prove the difference in morphology of mice testicular spermatozoa exposed to lead acetate. Twenty-five mice were divided into 5 groups (5 mice per group). K- group was the control group without lead acetate and dragon fruit skin extract administration, K + group was treated with 8 mg/KgBW lead acetate administration for 14 days, P1 group was treated with the administration of 8 mg/KgBW lead acetate for 14 days + 250 mg/kgBW red dragon fruit skin extract for 21 days, P2 group was treated with the administration of 8 mg/KgBW lead acetate for 14 days + 500 mg/kgBW red dragon fruit skin extract for 21 days, and group P3 was a treatment group with the administration of 8 mg/KgBW lead acetate for 14 days + 1000 mg/kgBW red dragon fruit extract for 21 days. The results showed that there was significant difference (P<0.05) in normal sperm morphology among K-, K +, P1, P2, and P3. In conclusion, the administration of red dragon skin extract at a dose of 500 mg/kgBW (P2) is the optimal one which can be used as therapy to increase motility, morphology, and concentration of mice spermatozoa exposed to lead acetate.

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

scholarly journals Pemanfaatan Lactobacillus plantarum 1 dan Pewarna Alami Berbahan Nabati Dalam Pembuatan Tapai Probiotik

2020 ◽  
Vol 12 (1) ◽  
pp. 9-15
Author(s):  
Yusmarini Yusmarini ◽  
Shanti Fitriani ◽  
Vonny Setiaries Johan ◽  
Rahmayuni Rahmayuni ◽  
Vita F. Artanti
Keyword(s):  
Lactobacillus Plantarum ◽  
Sweet Potato ◽  
Ph Value ◽  
Natural Dyes ◽  
Sweet Potatoes ◽  
Fruit Extract ◽  
Narrow Leaf ◽  
Dragon Fruit ◽  
Potato Extract ◽  
Purple Sweet Potato

Tapai is one of the typical Indonesian fermented products. This research utilized Lactobacillus plantarum 1 RN2-53 and natural dyes made from plants in the production of cassava tapai. The objectives of this research were to improve the quality of probiotic cassava tapai and to obtain the chemical, microbiological and sensory characteristics of the cassava tapai. Natural dyes used were purple sweet potato extract, red dragon fruit extract and narrow-leaf pleomele extract. The results showed that cassava tapai made with the addition of Lactobacillus plantarum 1 RN2-53 and the addition of natural dyes from plants had different chemical and microbiological characteristics. Tapai made with the addition of red dragon fruit extract generally had a lower pH value and a higher total titrated acid compared to tapai made with the addition of purple sweet potato extract and narrow-leaf pleomele extract, but the alcohol content of tapai made with the addition of purple sweet potatoes extract was higher than the others. The number of lactic acid bacteria was around 109 and had met the probiotic food criteria.

scholarly journals Aktivitas Antioksidan, BAL, Viskositas dan Nilai L*a*b* dalam Yogurt Drink Sinbiotik antara Bifidobacterium Longum dengan Buah Naga Merah (Hylocereus polyrhizus)

2019 ◽  
Vol 7 (4) ◽  
Author(s):  
Suliasih Suliasih ◽  
Anang Mohamad Legowo ◽  
Baginda Iskandar Moeda Tampoebolon
Keyword(s):  
Antioxidant Activity ◽  
Bifidobacterium Longum ◽  
Fruit Extract ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Two Factors ◽  
Four Levels ◽  
Yogurt Drink ◽  
Range Test ◽  
Hylocereus Polyrhizus

Penelitian ini bertujuan untuk mengkaji interaksi kombinasi perlakuan antara rasio starter dan  konsentrasi ekstrak buah naga merah (Hylocereus polyrhizus) pada yogurt drink terhadap aktivitas antioksidan, BAL, viskositas dan nilai L*a*b*. Penelitian dengan menggunakan desain eksperimen rancangan acak lengkap pola faktorial dengan dua faktor dan tiga kali pengulangan. Faktor pertama adalah rasio starter, mempunyai tiga taraf yaitu S1,1 (L. bulgaricus + S. termophilus): 1 B. longum; S2,1 (L. bulgaricus + S. termophilus): 2 B. longum; dan S3, 2 (L. bulgaricus + S. termophilus): 1 B. longum dan faktor kedua konsentrasi ekstrak buah naga merah mempunyai empat taraf dengan T0 tanpa buah naga merah, T1 ekstrak buah naga merah 5%; T2 ekstrak buah naga merah 10%; T3 ekstrak buah naga merah 15%. Variabel yang diuji aktivitas antioksidan, BAL, viskositas dan warna . Variabel dianalisis dengan ANOVA pada taraf 5% dan  dilanjutkan dengan uji Wilayah Ganda Duncan. Hasil penelitian menunjukkan adanya interaksi rasio bakteri dengan konsentrasi ekstrak buah naga merah terhadap aktivitas antioksidan dan  pengaruh nyata (P<0.05) terhadap viskositas dan nilai  L*a*b* sedangkan pada  jumlah  BAL tidak berpengaruh nyata (P>0.05). Semakin tinggi rasio Bifidobacterium longum menghasilkan kenaikan viskositas dan semakin tinggi penambahan  konsentrasi ekstrak buah naga merah menghasilkan  kenaikan nilai a (warna merah - hijau)  sedangkan viskositas, nilai L (kecerahan) dan nilai b (biru – kekuningan) mengalami penurunan, dan jumlah BAL tidak berpengaruh nyata terhadap perlakuan.The  purpose of this research was to evaluate the interaction combination of treatments between starter ratio and the concentration of red dragon fruit (Hylocereus polyrhizus) extract of yogurt drink to  antioxidant activity, LAB, viscosity and L*a*b* score . The experiment design of  this research was completely randomized design  of factorial pattern with two factors and three replications. The first factor was a starter ratio, with has  three levels of  S1, 1(L. bulgaricus + S. termophilus): 1 B. longum; S2, 1( L. bulgaricus + S. thermophilus): 2 B. longum; and S3, 2 (L. bulgaricus + S. termophilus):1 B. longum) and  the second factor was the concentrations  of red dragon fruit extract having four levels (T0,  without red dragon fruit extract; T1, red dragon fruit extract 5%; T2, red dragon fruit extract 10%; T3, red dragon fruit extract 15% ). Variables tested for antioxidant activity, BAL, viscosity and  L*a*b* score . The variables were analyzed by ANOVA at 5% level  and continued by Duncan Multiple Range Test . The result showed that the interaction of bacteria ratio with red dragon fruit extract concentration on antioxidant activity and significant effect (P <0.05) on viscosity and L*a*b* score  while in LAB did not have significant effect (P> 0.05). The higher  ratio Bifidobacterium longum  resulted in increased viscosity and the higher concentration of red dragon fruit extract yields a (red - green) value rises while viscosity, L (brightness) and b (blue - yellow) values decrease.

scholarly journals Peningkatan Soft Skill Siswa Melalui Pembuatan Sabun Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) di MA. Habiburrahman Jatian - Pakusari Jember

2018 ◽  
Vol 12 (3) ◽  
pp. 337
Author(s):  
Hadi Barru Hakam Fajar Siddiq ◽  
Agnis Pondinekaria Aditama
Keyword(s):  
High School ◽  
Religious Education ◽  
Community Service ◽  
Soft Skills ◽  
Education Institution ◽  
Fruit Extract ◽  
Soft Skill ◽  
Great Demand ◽  
Dragon Fruit ◽  
Hylocereus Polyrhizus

Community service activities undertaken by lecturers from Pharmacy Diploma III Program of Pharmacy Academy of Jember held on March, 2018, held at MA. Habiburrahman Jatian, Pakusari Jember provides benefits for students in improving students skill through soap red dragon fruit extract. MA. Habiburrahman was senior high school under the Ministry of Religious Affairs located in Jatian-Pakusari-Jember. MA. Habibirrahman also has a religious education institution that is Pondok Pesantren Habibirrahman. Nearly 70% of students of MA. Habiburrahman were santri. The results show that MA Habiburrahaman does not have a curculum that focuses on the attachment of students. Therefore, this program provides many benefits to students to add soft skills in the field of technology. In addition, this program is in great demand by all students. Keywoard: Community Servive, Soft Skill, Soap, Red Dragon Fruit

scholarly journals Tingkat Kesukaan Konsumen Terhadap Serat Kenaf Organik dengan Pewarna Alami

2019 ◽  
Vol 19 (1) ◽  
pp. 58
Author(s):  
Rusmini Rusmini ◽  
Dwinita Aquastin ◽  
Riama Rita Manullang ◽  
Daryono Daryono
Keyword(s):  
Consumer Preferences ◽  
Consumer Preference ◽  
Life Forms ◽  
Natural Dye ◽  
Test Method ◽  
Natural Dyes ◽  
Synthetic Dyes ◽  
Kenaf Fiber ◽  
Significant Difference ◽  
Color Texture

Production of kenaf fiber for industry mostly uses chemical fertilizers with synthetic dyes that will also cause health and environmental problems and adversely affect all life forms. Increased health and environmental concern make organic kenaf fiber production with natural dyes highly recommended for both handicrafts and for industrial scale because natural fertilizers and dyes are non-toxic, decomposable, and environmentally friendly. The purpose of this study is to determine the level of consumer preference to organic kenaf fiber with natural dyes. The study used a two-factor group randomized design with the first factor of organic kenaf fiber and a second factor of natural dye consisting of 3 levels. The research was repeated as many as 2 replications so that there were 6 experimental units. Variables observed by consumer's level of craft product from organic kenaf fiber with natural dye covering color, texture and odor tested. This test is done by Hedonic Test method, using questionnaire with untrained panelist (consumer) as many as 40 people with data obtained based on a panelist response using a hedonic scale was analyzed by Kruskal-Wallis test. The results showed that there was no significant difference in consumer preferences for the color, texture and odor of organic kenaf fiber with various natural dyes.

scholarly journals PENGARUH SUHU PENCELUPAN TERHADAP KARAKTERISTIK MINUMAN TEH HERBAL KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

2019 ◽  
Vol 8 (1) ◽  
pp. 18
Author(s):  
I Komang Ardianta ◽  
Ni Made Yusa ◽  
I Nengah Kencana Putra
Keyword(s):  
Antioxidant Activity ◽  
Temperature Treatment ◽  
Total Phenol ◽  
Herbal Tea ◽  
Fruit Peel ◽  
Red Color ◽  
Dragon Fruit ◽  
Dipping Temperature ◽  
Juice Content ◽  
Hylocereus Polyrhizus

This research aimed to find out effect of the dipping water temperature on characteristics of  herbal tea drink from red dragon fruit peel. This study used the completely random design of treatment with dipping temperature treatment 50oC, 60oC, 70oC, 80oC, 90oC and 100oC. The treatment was repeated in 3 replications, resulting in 18 experimental units. Data were analyzed by variance analysis and continued with Duncan's test. The results showed that the dipping temperature of herbal tea drink from red dragon fruit peel affected the total phenol, antioxidant activity, color taste and overall appearance. The best treatment was obtained with temperature of 100oC which produced herbal tea drinks with antioxidant activity (IC50) which was 8.50 mg/ml, juice content 1.94%, total phenol 0.83 g/100g, and sensory characteristics of color was very red color and liked, ordinary aroma, taste liked and overall acceptance liked.

Sign in / Sign up

Export Citation Format

Share Document