Pemanfaatan Ekstrak Kulit Buah Naga Merah sebagai Pewarna Alami Minuman Probiotik Sari Buah Sirsak

Abstract

Background Soursop is one type of fruit with high productivity, but its utilization is relatively less than other fruits. This imbalance causes many soursop fruits to be damaged, so it needs to be processed into functional food in the form of probiotic drinks. Making soursop fruit juice probiotic drink utilizes Lactobacillus plantarum 1 RN2-53 as a starter, but the resulting product has an unattractive color. The addition of red dragon fruit peel extract is expected to provide an attractive color and increase the nutritional value and benefits of probiotic drinks.
 Research purposes The study aimed to obtain the best red dragon fruit peel-extract concentration as a natural dye for soursop probiotic drinks.
 Method: The sample used was a soursop probiotic drink with the addition of red dragon fruit peel extract using five different concentration levels, namely 5%, 10%, 15%, 20%, and 25%. The Hunter color system method used a colorimeter to conduct the color test.
 Results and Discussion: Red dragon fruit peel extract with 5%, 10%, 15%, 20%, and 25% significantly affected the microbiological, Physico-chemical, and sensory characteristics of the soursop probiotic drink. Anthocyanin dyes in red dragon fruit peel increase a* value in the color test, the percentage of total titrated acid and total LAB, and decrease the pH value, b* value, and L* value in the color test.
 Conclusion: The N5 treatment with the addition of 25% (b/b) concentration of red dragon fruit peel extract resulted in a pH value of 3.88, total acid titrated 0.71%, total LAB 9.22 log CFU/ml, color test value L* 24 ,19, color test a* 4.09 and color test b* -2.65.