Pengaruh Pemberian Limbah Batang Buah Naga Terhadap Kualitas Kompos Feses Sapi

This study aims to determine the best level of administration of dragon fruit stem waste on the quality of cow feces compost. The design used was a completely randomized design (CRD) with 5 treatments and 4 replications. The treatments consisted of P0 = cow feces 97.5% + EM4 2.5%, P1 = cow feces 77.5% + dragon fruit stem waste 20% + EM4 2.5%, P2 = cow feces 67.5% + waste dragon fruit stem 30% + EM4 2.5%, P3 = cow feces 57.5% + dragon fruit stem waste 40% + EM4 2.5, P4 = cow feces 47.5% + dragon fruit stem waste 50% + EM4 2.5%. The observed variables were color, odor, texture, temperature, pH, nitrogen, carbon, phosphorus, potassium and C/N ratio. The results showed that the colors produced in the treatment were P0 (100% black), P1 (100% black), P2 (100% black), P3 (50% black chocolate and 50% brown), P4 (100% chocolate). The odor produced in the treatment of P0 (100% soil), P1 (75% soil and 25% weathered), P2 (50% weathered and 50% weathered), P3 (100% weathered), P4 (100% weathered). The resulting texture in the treatment of P0 (100% crumb), P1 (100% crumb), P2 (100% crumb), P3 (50% crumb and 50% coarse), P4 (75% coarse and 25% crumb), pH value in treatment P0 (7.23%). The addition of dragon fruit stem waste had a very significant effect (P<0.01) on the content of nitrogen, phosphorus, potassium and C/N. The highest nitrogen content was at P2 (1.60%) and the lowest was at P0 (1.31%), the highest phosphorus content was at P4 (0.31%) and the lowest was at P0 (0.18%), the highest potassium content was found in at P3 (1.16%) and the lowest at P0 (0.44%), the highest C/N content was at P0 (22.25%) and the lowest was at P3 (16.75%). Meanwhile, the carbon content had no significant effect (P>0.05). From the results of this study, it can be concluded that the best compost quality results were obtained in treatment (P3), on the content of carbon, potassium and C/N. Because it is based on the standard range of compost quality (SNI 19-7030-2004).

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

Serambi Journal of Agricultural Technology ◽

10.32672/sjat.v2i1.2037 ◽

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).

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

Jurnal Ilmiah Mahasiswa Pertanian ◽

10.17969/jimfp.v1i1.1169 ◽

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

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PENGARUH INFUSA DAUN KELOR (Moringa oleifera) SEBAGAI PRESERVATIF ALAMI TERHADAP KUALITAS DAGING BABI

JURNAL KAJIAN VETERINER ◽

10.35508/jkv.v8i1.2241 ◽

2020 ◽

Vol 8 (1) ◽

pp. 1-23

Author(s):

Selviani Trivoningsi Dangur ◽

Novalino H. G. Kallau ◽

Diana Agustiani Wuri

Keyword(s):

Moringa Oleifera ◽

Ph Value ◽

Biceps Femoris ◽

Laboratory Research ◽

Plate Count ◽

Total Plate Count ◽

Randomized Design ◽

Experimental Laboratory ◽

Completely Randomized Design

Pork is one of the most consumption types of meat in the East Nusa Tenggara region.. Moringa leaf are one part of the plant which is known to have antimicrobial compounds.The aimof this research was to determine the influence of Moringa leaf infusion as a natural preservative to the quality of pork.This research is an experimental laboratory research and used a total of 48 samples of thigh pork (Biceps femoris). This research used a completely randomized design with factorial pattern. The first factor was concentration of infusion Moringa leaf consist of 0% (K0), 5% (K1), 10% (K2), and 15% (K3) and the second factor was time of storage consist of 0,6, 12, and 18 hours with 3 replications. The parameters of porkquality that have been examined: color, texture, odor, value in the Eber test, pH value, and total plate count (TPC) value.The results showed that the addition of Moringa leaf infusion change the color and odor. The Eber test shows the K3 group can last up to 18 hours. There was no significant effect of infusion concentration (P> 0.05) on the pH value and there was a very significant effect on the time of storage (P<0.01) on the pH value. There was a significant effect of infusion concentration (P<0.05) and very significant effect on the time of storage (P <0.01) on the TPC value. The value of TPC in the K3 group was below of the Standar Nasional Indonesia contamination limit for laying less than 12 hours at room temperature.

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Morphological and nutritional evaluation of ‘caraíba’ seedlings in different substrates using domestic sewage effluent for fertirrigation

DYNA ◽

10.15446/dyna.v87n214.69970 ◽

2020 ◽

Vol 87 (214) ◽

pp. 85-92

Author(s):

Raimundo Fernandes de Brito ◽

Miguel Ferreira Neto ◽

Jonath Werissimo Da Silva Gomes ◽

Ana Luíza Lima Ferreira ◽

Nildo Da Silva Dias ◽

...

Keyword(s):

Dry Matter ◽

Domestic Sewage ◽

Sewage Effluent ◽

Nutritional Evaluation ◽

Shoot Height ◽

Randomized Design ◽

Collar Diameter ◽

Completely Randomized Design ◽

Nitrogen Phosphorus

In this study, we evaluated the effects of fertigation with domestic sewage effluent and different substrates on the growth of Caraíba seedlings (Tabebuia aurea Benth). The experiment was accomplished in a greenhouse in Mossoró, RN. Five irrigation solutions (100% of water supply - WS, 100% of domestic sewage effluent – DS and dilutions of 75% DS + 25% WS, 50% DS + 50% WS e 25% DS + 75% WS) were tested and two substrates (75% soil + 25% bovine manure and 75% soil + 25% coconut fiber) using completely randomized design in subdivided plots with three replicates per treatment. Growth and development parameters were measured at 30, 60, 90, and 150 days after cultivation. The variables shoot height, collar diameter, height/diameter ratio, dry matter of root, shoot and total (root and shoot), shoot/root ratio, Dickson quality index, and nutritional evaluation of nitrogen, phosphorus, potassium and calcium were determinate. We verified that the use of domestic sewage increased growth and quality of caraíba seedlings, besides promoting nutrient accumulation in the plants grown in substrate of bovine manure plus soil with 100% application of domestic sewage in the fertigation.

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Study on Optimization of Yeast Level and Duration for Aerobic and Anaerobic Fermentation for Production of Jack Fruit (Artocarpus heterophyllus L.) Wine

International Research Journal of Pure and Applied Chemistry ◽

10.9734/irjpac/2020/v21i2130285 ◽

2020 ◽

pp. 12-19

Author(s):

S. K. Anil ◽

Praveen Gidagiri ◽

R. Hamsa ◽

Praveen Jholgikar

Keyword(s):

Ph Value ◽

Anaerobic Fermentation ◽

Content Increase ◽

Alcohol Content ◽

Randomized Design ◽

Significant Difference ◽

Cold Condition ◽

Completely Randomized Design ◽

Aerobic And Anaerobic

The present investigation on Optimization of yeast level and duration for aerobic and anaerobic fermentationfor production of jack fruit (Artocarpus heterophllyus L.) wine was carried out in the department of Post Harvest Technology, Kittur Rani Channamma College of Horticulture (University of Horticultural Sciences, Bagalkot), Arabhavi, during the year 2010-2011. It consisting of different treatments viz T1 –20 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T2-30 g of yeast for 100 Kg of must+24 hrs aerobic and 7 days anaerobic fermentation, T3–20 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T4 –30 g of yeast for 100 Kg of must+24 hrs aerobic and 14 days anaerobic fermentation, T5 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T6 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 7 days anaerobic fermentation, T7 –20 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation and T8 –30 g of yeast for 100 Kg of must+48 hrs aerobic and 14 days anaerobic fermentation. The experiment was laid out in a completely randomized design with three replications. The main objective was to standardize the optimum yeast level and duration required for aerobic and anaerobic fermentation and also to study various biochemical and organoleptic quality of wine recorded at regular interval during the storage of wine. The highest TSS was maintained in treatment T1 (10.47) and T4 (10.47) in cold condition and in ambient condition T1 (10.43) followed by T2 (10.35) shows highest TSS. The pH value increases from 3.36 (fresh wine) to 3.89 (6 MAS in cold) and 3.84 (6 MAS in ambient) and acidity will decrease from 0.59 to 0.49 (Cold) and 0.52 (ambient). Alcohol content increase from 7.46 to 8.12 percent (Cold) and 8.04 (Ambient). Tannin per cent were showed non significant difference and decreasing trend can be seemed over period of aging, T8 (30 g of yeast + 48 hrs aerobic and 14 days of anaerobic fermentation) observe the highest per cent of tannins throughout the investigation.

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KUALITAS FISIK DAGING DADA DAN PAHA BROILER YANG DIRENDAM DALAM LARUTAN DAUN SALAM (Syzygium polyanthum)

JURNAL ILMIAH PETERNAKAN TERPADU ◽

10.23960/jipt.v6i1.p83-88 ◽

2018 ◽

Vol 6 (1) ◽

pp. 83

Author(s):

Dian Septinova ◽

Madi Hartono ◽

Purnama Edy Santosa ◽

Siti Hartika Sari

Keyword(s):

Ph Value ◽

Cooking Loss ◽

Broiler Meat ◽

Soaking Time ◽

Physical Quality ◽

Tukey Test ◽

Randomized Design ◽

Completely Randomized Design

The objectives of the study were (1) to know there was or no interaction between soaking time in bay leaf and type of carcass to the physical quality of broiler meat; (2) To know the duration of optimum immersion for the physical quality of the muscles of the breast and thighs. This research was arranged using Completely Randomized Design (RAL) with factorial pattern. The first factor is the length of meat immersion in bay leaf solution, namely: P0: control; P1 (20 minutes); P2 (40 minutes); P3 (60 minutes). While the second factor is a piece of carcass, namely: K1 (thigh) and K2 (chest). Each treatment was repeated 3 times. The research variables were pH of meat, WHC, and cooking loss. The data obtained were proceed to variance analyze and further tested by BNT Test for length of immersion and Tukey test for carcass type at 5% level of significant. The results showed that there was no interaction (P>0,05) between soaking time and carcass cut. The duration of immersion had no significant (P>0,05) effect on pH, WHC, and cooking loss. Carcasses cut of thight and breast have a significant effect (P<0,05) on pH and cooking loss, but are not significant (P>0,05) for WHC. The pH value of the thigh meat is significantly (P<0,5) higher than the breast, but the cooking loss is lower. Keywords : Bay Leaf, Breast, Thight, Broiler, Physical Quality

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KUALITAS FISIKOKIMIA DAN MIKROBIA YOGHURT SINBIOTIK YANG DIBERI PATI TERMODIFIKASI UMBI UWI UNGU (Dioscorea alata) DENGAN LEVEL BERBEDA

ZOOTEC ◽

10.35792/zot.40.1.2020.26922 ◽

2019 ◽

Vol 40 (1) ◽

pp. 124

Author(s):

Agnes C. Korengkeng ◽

A. Yelnetty ◽

Rahmawati Hadju ◽

M. Tamasoleng

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Ph Value ◽

Modified Starch ◽

Dioscorea Alata ◽

Microbial Quality ◽

Randomized Design ◽

Completely Randomized Design

THE PHYSICOCHEMICAL AND MICROBIAL QUALITY OF SINBIOTIC YOGHURT GIVEN DIFFERENT LEVEL OF MODIFIED STARCH OF PURPLE UWI BULB (Dioscorea alata). An experiment was done in order to determine the level of modified starch of purple uwi bulb (Dioscorea alata) which best for syneresis, pH and total lactic acid bacteria of synbiotic yoghurt. Completely Randomized Design (CRD) was used in this experiment with 6 treatments as follows P0 = yoghurt without modified starch purple uwi bulb, P1 = yoghurt + 0,1% modified starch purple uwi bulb, P2 = yoghurt + 0,2% modified starch purple uwi bulb, P3 = yoghurt + 0,3% modified starch purple uwi bulb, P4 = yoghurt + 0,4% modified starch purple uwi bulb dan P5 = yoghurt + 0,5 modified starch purple uwi bulb; and three repetitions each treatment. Measurements taken were syneresis, pH value, total of acid lactate bacteria. Data obtained were analyzed using ANOVA and Tuckey’s test was used to inspect treatment differences among group means. It found in this research that application of modified starch of purple uwi bulb in symbiotic yoghurt gave a significant effect (P<0,01) on pH value and total lactic acid bacteria but not on syneresis. However, the syneresis values tendency decreased as the level of modified starch of purple uwi bulb increased. The pH of symbiotic yoghurts given modified starch were ranged between 5.0 – 5.4 and the lowest pH was found in yoghurt with 0.3% modified starch added, meanwhile the total lactic acid bacteria of symbiotic yoghurts given modified starch were ranged between log 10-78.65 – log10-7 8.87 and the highest total lactic acid bacteria was found in yoghurt with 0.2% modified starch added. It concluded in this research that the best quality of symbiotic yoghurt was in yoghurt with addition of modified starch of purple uwi bulb 0.3%. Keywords: Sinbiotic Yoghurt, Modified Starch of Ubi Purple Tuber, Sineresis, pH value, BAL Total

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PENGARUH KOMBINASI SARIPATI BUAH NANAS DAN PEPAYA TERHADAP KUALITAS FISIK DAGING ITIK PETELUR AFKIR

Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) ◽

10.23960/jrip.2021.5.1.30-36 ◽

2021 ◽

Vol 5 (1) ◽

pp. 30-36

Author(s):

Anisa Ramadhani ◽

Rr. Riyanti ◽

Veronica Wanniatie ◽

Dian Septinova

Keyword(s):

Analysis Of Variance ◽

Ph Value ◽

Water Holding Capacity ◽

Variance Analysis ◽

Physical Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Post Production ◽

Water Holding

This research aimed to determine the effect of combination of pineapple and papaya fruit quintessence on pH, water holding capacity, and tenderness of meat of post production of laying duck. This research was conducted in December 2019 to January 2020 at Production and Reproduction of Livestock Laboratory, and Instrument Laboratory, Faculty of Agriculture University of Lampung. The materials of this research used were 20 pieces thigh meat of post production of laying duck. This research used a Completely Randomized Design (CRD) with 4 treatments and 5 replications. The treatment were without marination of combination of pineapple and papaya fruit (P0), marination with 25% pineapple + 75% papaya (P1), marination with 50% pineapple + 50% papaya (P2), and marination with 75% pineapple + 25% papaya (P3). The variables observed were pH value, water holding capacity (WHC), and tenderness of laying duck meat. The data obtained were then analyzed by using variance analysis at 5% level, the result of which had significant effect were continued tested using the Least Significance Different (BNT). The results of the analysis of variance showed that the addition of laying duck meat with a combination of pineapple and papaya fruit quintessence did not effect (P>0,05) on physical quality of meat of post production of laying duck. Keywords: Laying duck meat, Papaya, Pineapple, Physical quality

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PHYSICAL QUALITY OF BEEF WHICH IS AGING TRADITIONALLY

Majalah Ilmiah Peternakan ◽

10.24843/mip.2021.v24.i02.p04 ◽

2021 ◽

Vol 24 (2) ◽

pp. 72

Author(s):

POETY M. K. ◽

N. L. P. SRIYANI ◽

A. A. OKA

Keyword(s):

Ph Value ◽

Water Holding Capacity ◽

Optimal Time ◽

Fresh Meat ◽

Physical Quality ◽

Research Material ◽

Randomized Design ◽

Completely Randomized Design ◽

Water Holding

This research aims to determine the effect of traditional aging meat on the physical quality of beef and the opti- mal time of traditional withering to obtain good quality beef. The research material used was beef on the LD muscle (Longisimus dorsi). The design used was completely randomized design (CRD) with 4 treatments and 4 replicati- ons, namely P0 = fresh meat without aging, P1 aging beef for 6 hours, P2 aging beef for 8 hours and P3 aging beef for 10 hours at room temperature 28-29oC. The variables observed in this study were pH, color, water holding capacity, cooking losses, and weep lose. The results showed that statistically traditional aging beef was significantly different (P<0.05) on the pH value, color and weep lose but not significantly different (P>0.05) on the value of water holding capacity and cooking loss. It can be concluded that the length time of aging beef could affect beef physical quality and the optimal time to produce the best quality physic of the beef is 6 hours.

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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]

Jurnal Hortikultura ◽

10.21082/jhort.v30n1.2020.p87-96 ◽

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

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>merah) jumbai hijau, indeks III=kulit buah hijau 11–40% dan merah 60–89% (hijau<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. KeywordsIndeks panen; Mutu; Umur simpan; Buah nagaAbstractThe 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>red), III=peel color are green 11–40% and red 60–89% (green<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.

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