scholarly journals Pengaruh Penambahan Ekstrak Kulit Buah Naga (Hylocereus polyrhizus) terhadap Karakteristik Krim Kunyit dan Daun Asam

2020 ◽  
Vol 8 (4) ◽  
pp. 569
Author(s):  
Yohanes Wiliam Pagur ◽  
Sri Mulyani ◽  
Lutfi Suhendra
Keyword(s):  
Antioxidant Capacity ◽  
Water Extract ◽  
Fruit Peel ◽  
Color Test ◽  
Separation Ratio ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract ◽  
Hylocereus Polyrhizus

The purpose of this study was to determine the effect of dragon fruit peel extract (Hylocereus polyrhizus) on the characteristics of turmeric cream and tamarind leaves. The concentration of dragon fruit peel extract treatment consisted of 6 levels, namely 0, 5, 10, 15, 20 and 25%. Each treatment was repeated 3 times, so that 18 experimental units were obtained. The variables observed in turmeric cream and tamarind leaves were homogeneity, viscosity, pH, dispersibility, adhesion, and separation ratio, antioxidant capacity, LAB color test. Data were observed and analyzed using a completely randomized design. The results showed that the extract of dragon fruit peel did not affect homogeneous separation ratio, viscosity, spread power, pH and antioxidant capacity, while color testing affected the brightness level of the cream and the yellowish value b. All treatments adding water extract of dragon fruit peel produce turmeric cream and tamarind leaves that are homogeneous, there is no separation, viscosity 6766-6850cP, spread ability 5.9-6.27 cm, adhesion 54.67-72.33s, pH 5.37-5.57, nalia color test values L 38.72 – 46.08, values A 27.41-34.98 values B 31.56-44.65 and antioxidant capacity 91,67-112,17. Keywords: Dragon fruit, turmeric and tamarind leaves, cream characteristics.

scholarly journals PENGARUH PENAMBAHAN KARAGENAN TERHADAP KARAKTERISTIK FRUIT LEATHER KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS)

2018 ◽  
Vol 7 (2) ◽  
pp. 33
Author(s):  
Heni Monaria Tondang ◽  
I Gusti Ayu Ekawati ◽  
AAI. Sri Wiadnyani
Keyword(s):  
Tensile Strength ◽  
Antioxidant Capacity ◽  
Water Content ◽  
Total Sugar ◽  
Crude Fiber ◽  
Fruit Peel ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

This study aims to determine of various carrageenan concentrations that affect the characteristics from fruit leather of red dragon fruit peel and find out the exact carrageenan concentration to produce fruit leather of red dragon fruit peel with the best characteristics. The experiment used Completely Randomized Design (RAL) with 5 levels of carrageenan concentration treatment ie 0 ; 0.3% ; 0.6% ; 0.9% ; 1.2% of 100 g of red dragon fruit peel. Each treatment was repeated 3 times to obtain 15 units of experiment. The resulting data is then analyzed using anova, and if there is significant effect of the treatment on the observed parameters, then it will be followed by Duncan test.The results showed that the addition of carrageenan treatment had a significant effect on the water content, crude fiber, tensile strength, color, texture. The best treatment was obtained at the treatment of 1,2% of carrageenan with water content of 10.41%, crude fiber 7.02%, antioxidant capacity 0.74%, total sugar 54.24%, tensile strength 2.19 MPa, Sensory evaluation with scores and hedonic test is color very red and liked, texture is chewy and rather liked, aroma and flavor rather liked, overall acceptance liked.

The Utilization of Red Dragon Fruit Peel Extract (Hylocereus costaricencis) As A Natural Colorant of Dried Noodle

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Silaturahmi Silaturahmi ◽  
Zaidiyah Zaidiyah ◽  
Tengku Mia Rahmiati
Keyword(s):  
Product Diversification ◽  
Fruit Peel ◽  
Physical Quality ◽  
Natural Colorant ◽  
Randomized Design ◽  
Solid Loss ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Peel Extract

The use of colorants in the dried noodle manufactures is an effort of product diversification. Besides of being used as a natural coloring agent, this peel extract is also used to improve nutritional value of the expected product. The purpose of this study was to determine the effect of red dragon fruit peel extract on the physical quality of dried noodle.  The study was conducted by using Completely Randomized Design (CRD) method with one factor, namely concentration of red dragon fruit peel extract (N1 = 10 ml, N2 = 15 ml, N3 = 20 ml, N4 = 25 ml, N5 = 30 ml).  The observations of its physical quality consisted of water absorption, solid loss during cooking, and organoleptic tests (aroma and color).  The best quality of dried noodle was obtained by using 30 ml red dragon fruit peel extract (N5) with physical properties, namely DSA levels of 351.92%, solid loss during cooking 4.78%, aroma 3.79 (like) and color 3.89 (like).

scholarly journals PENGARUH RASIO PELARUT TERHADAP EKSTRAKSI DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

KOVALEN ◽  
2019 ◽  
Vol 5 (3) ◽  
pp. 280-289
Author(s):  
Amalia Noviyanty ◽  
Chitra Anggriani Salingkat ◽  
Syamsiar Syamsiar
Keyword(s):  
Solvent Ratio ◽  
Fruit Peel ◽  
Extract Yield ◽  
Randomized Design ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ic50 Value ◽  
Ic50 Values ◽  
Completely Randomized Design ◽  
Peel Extract

This study aims to determine the effect of the ratio of solvents to extract yield, phenolics total and IC50 values ​​of red dragon fruit peel and also get the optimal solvent ratio to obtain extract yield, phenolics total and the highest or best IC50 values ​​of red dragon fruit peel extracts. The solvent ratio used there are 6 levels of the ratio: 2:1; 3:1; 4:1; 5:1; 6:1 and 7:1 (v/w). The data obtained were analyzed using a Completely Randomized Design that was applied to observations of extract yield, phenolics total and IC50 values, if the treatment had a very significant or significant effect followed by continued Tukey HSD test at 1% or 5% level. The results showed that the solvent ratio very significantly affected the extract yield, phenolics total and IC50 value of red dragon fruit peel extract.  The solvent ratio of 4:1 (v/w) produced extract yield, phenolics total and IC50 values the highest or best i.e  26.22%, 71.56 ppm, and 124.62 ppm. Keywords : IC50, the red dragon fruit skin, solvent ratio, phenolics total

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 Pengaruh Indeks Panen Terhadap Umur Simpan dan Mutu Buah Naga (Hylocereus polyrhizus) Selama Penyimpanan [Effect of Harvest Index on Shelf-Life and Quality of Dragon Fruit (Hylocereus polyrhizus) During Storage]

2020 ◽  
Vol 30 (1) ◽  
pp. 87
Author(s):  
Leni Marlina ◽  
Bambang Hariyanto ◽  
NFN Jumjunidang ◽  
Irwan Muas
Keyword(s):  
Shelf Life ◽  
Harvest Index ◽  
Tropical Fruits ◽  
Randomized Design ◽  
Peel Color ◽  
Dragon Fruit ◽  
Soluble Solid ◽  
Completely Randomized Design ◽  
Hylocereus Polyrhizus

<p>Pengembangan buah naga (Hylocereus polyrhizus) masih mengalami kendala dalam aspek pascapanen, seperti rendahnya mutu buah di pasaran dan pendeknya umur simpan. Indeks panen yang tepat diharapkan dapat meningkatkan mutu buah naga di pasaran dan memperpanjang umur simpan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh indeks panen terhadap mutu dan umur simpan buah naga selama penyimpanan. Penelitian dilaksanakan pada bulan September sampai dengan November 2015 di Laboratorium Kimia dan Pascapanen Balai Penelitian Tanaman Buah Tropika (Balitbu Tropika), Solok, Sumatra Barat. Rancangan penelitian yang digunakan adalah Rancangan Acak Lengkap dengan lima perlakuan, yaitu indeks I=kulit buah hijau  90–99% dan merah 1–10% (hijau semburat merah) jumbai hijau, indeks II=kulit buah hijau 60–89% dan merah 11–40% (hijau&gt;merah) jumbai hijau, indeks III=kulit buah hijau 11–40% dan merah 60–89% (hijau&lt;merah) jumbai hijau, indeks IV=kulit buah hijau 0–10% dan merah 90–100% (merah terang) jumbai hijau, dan indeks V=kulit buah merah gelap jumbai hijau, dan lima ulangan. Hasil penelitian menunjukkan bahwa perlakuan indeks panen berpengaruh nyata terhadap warna kulit buah, kesegaran, padatan terlarut total, asam tertitrasi total, dan susut bobot. Perlakuan indeks panen yang berbeda memberikan pengaruh yang nyata terhadap mutu dan umur simpan buah naga. Perlakuan yang menghasilkan mutu  terbaik selama buah disimpan adalah buah naga yang dipanen pada indeks III. Perlakuan terbaik yang menghasilkan umur simpan terlama adalah buah naga yang dipanen pada indeks II, yaitu 8 hari setelah panen. </p><p><strong>Keywords</strong></p><p>Indeks panen; Mutu; Umur simpan; Buah naga</p><p><strong>Abstract</strong></p><p>The development of dragon fruit is still encountered some constraints in postharvest aspects i.e. low quality in the market and short self-life. The suitable harvest index is intended to improve quality and prolong the shelf-life of dragon fruit. The aim of the research was to determine the effect of harvest index on quality and shelf-life of dragon fruits during storage. The research was conducted from September to November 2015 at Chemistry and Postharvest Laboratory of Indonesian Tropical Fruits Research Institute (ITFRI), Solok. The study was used completely randomized design with five treatments were index I=peel color are green 90–99% and red 1–10% (green tinge of red), II=peel color are green 60–89% and red 11–40% (green&gt;red), III=peel color are green 11–40% and red 60–89% (green&lt;red), IV=peel color are green 1–10% and red=90–100% (light red), and V=peel color  is dark red with green scaled all of treatments, and five replications. The results showed that harvest index effected in peel color, freshness, total soluble solid, total titrable acidity, and weight loss. The treatment which produces the best quality during storage was  index III. The best treatment that prolongs the shelf-lfe of dragon fruit during storage was index II i.e. 8 day after harvesting. </p>

scholarly journals Pengaruh Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) terhadap Waktu Perdarahan (Bleeding Time) Pada Mencit Strain Balb-C

2021 ◽  
Vol 18 (2) ◽  
pp. 61
Author(s):  
Dwi Mukti Kusumastuti ◽  
Zainul Cholid ◽  
Winny Adriatmoko
Keyword(s):  
Bleeding Time ◽  
The Body ◽  
Bleeding Complications ◽  
Control Group ◽  
Fruit Peel ◽  
Dragon Fruit ◽  
Whatman Paper ◽  
Natural Medicines ◽  
Peel Extract ◽  
Hylocereus Polyrhizus

Tooth extraction causes prolonged bleeding complications and the body will respond with hemostasis. Currently developing natural medicines to help the process of hemostasis. Red dragon fruit peel, which is generally a waste containing tannins, flavonoids, and saponins to stop bleeding. Purpose was to find out the effect of red dragon fruit peel extract on bleeding time in the tail of Balb-C strain mice. 16 mice samples were adapted for one week. Mice were divided into 2 groups subsquently fasted for 7 hours. The first group as a control (0.5% Na-CMC). The second group was given red dragon fruit peel extract which was divided into three sub-groups at a dose of 0.5 mg / g BW, mg / g BW, and 1.5 mg / g BW. All samples were waited for 45 minutes and cut along 2 cm from the tip of the tail. Blood is spilled on Whatman paper which has 30 seconds in each box. The number of blood spots on the box was calculated and multiplied by 30 seconds. The result showed that bleeding time in the group given red dragon fruit peel extract was significantly lower (p <0.05) than in the control group. The conclusion was red dragon fruit peel extract (Hylocereus Polyrhizus) has an effect on shortening the bleeding time in cutting the tail of bulb-c strain mice and the dose of red dragon fruit peel extract (Hylocereus Polyrhizus) which has the most significant effect is 1 mg / BB mice.

scholarly journals AKTIVITAS EKSTRAK ETANOL KULIT BUAH JENGKOL (Pithecellobium jiringa (Jack) Prain.) SEBAGAI BIOHERBISIDA GULMA BAYAM DURI (Amaranthus spinosus L.) DAN RUMPUT PAITAN (Paspalum conjugatum Berg.)

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Siti Nur Hasanah ◽  
Elvi Rusmiyanto Pancaning Wardoyo ◽  
Mukarlina Mukarlina
Keyword(s):  
Dry Weight ◽  
Cultivated Plants ◽  
Fruit Peel ◽  
Amaranthus Spinosus ◽  
Randomized Design ◽  
Good Concentration ◽  
Wet Weight ◽  
Completely Randomized Design ◽  
Germination And Growth ◽  
Peel Extract

Weed is a plant that grow in undesirable places, especially in the location of cultivated plants. Alelochemical use as bioherbicide is one of the ways in weed control and is safe for the environment. The study was conducted to test the potential of P. jiringa fruit peel extract as bioherbicide on the germination and growth ofA .spinosus and P.conjugatum weeds. The study used a completely randomized design (RAL) with the concentration of extract (P) used consisting of 6 treatments, namely P1 = 0 (control), P2 = 0.1; P3 = 0.2; P4 = 0.3; P5 = 0.4; and P6 = 0.5 g / ml. each treatment was repeated 5 times. The results of the study showed that the concentration extract of 0.5 g / ml was an inverse concentration to inhibit the weed seeds germination ofA.spinosus and P. conjugatum. Good concentration extract to inhibit growth A. spinosus and P. conjugatum is 0.3 g / ml which results in inhibition of plant height, root length, wet weight and dry weight. Based on research conducted on fruit peel extract P. jiringa has the potential as a bioherbicide.

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 Antibacterial Activity Testing of Red Dragon Fruit Peel On Pseudomonas Sp.

2020 ◽  
Vol 9 (1) ◽  
pp. 303-309
Author(s):  
Diah Setiani
Keyword(s):  
Inhibitory Concentration ◽  
Inhibition Zone ◽  
Positive Control ◽  
Negative Control ◽  
Fruit Peel ◽  
East Kalimantan ◽  
Randomized Design ◽  
Dragon Fruit ◽  
Completely Randomized Design ◽  
Inhibitory Power

This research was conducted using a completely randomized design (CRD) one factor, namely red dragon fruit peel with concentrations of 15%, 25%, 50%, 75%, and 95%, respectively. The positive control is amoxicillin and the negative control is sterile aquadest. The study began on August 12, 2019, until November 14, 2019, at the Laboratory of the TLM Health Polytechnic of Ministry of Health East Kalimantan. The data obtained were analyzed descriptively. The results showed the inhibitory concentration of Staphylococcus Aureus bacteria with the highest inhibition zone diameter was on the decoction of red dragon fruit peel with a concentration of 95%, which is 16 mm (moderate inhibitory power). While the minimum inhibitory concentration is produced by a decoction of red dragon fruit peel with a concentration of 25% with a diameter of 9 mm.

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