Dragon Fruit Skin Research Articles

Productivity and Intestinal Profile of Boilers fed with Fermented Dragon Fruit Ration

The objective of this research was to determine the ration containing dragon fruit peel meal fermentation for productivity and intestinal profiles of broiler as been implemented for 4 weeks. The study design used is completely randomized design (CRD) where used with 3 treatment s and 5 replications of each has 10 birds. A number of 150 of one weeks age broiler were used in this experiment. The treatments were R0= control diet without dragon fruit peel meal fermentation, R1= diet with 5% fermentation dragon fruit peel meal; RD2= diet with 7% fermentation dragon fruit peel meal. The variables studied were: feed consumption, feed conversion, final body weight, body weight gain, intestinal profile. The results of this study indicate that feed consumption, feed conversion, weight gain, carcass weight, carcass percentage, intestinal profile were not significant (P> 0.05) effect after treatments of R0, R1, R2 but feed conversion ratio (FCR) and final body weight for R2 treatment has a significant effect (P0 <0.05). It can be concluded that the use of 3% -7% fermented dragon fruit peel meal on the ration did not a significant effect on broiler productivity and intestinal profile but the treatment with 7% fermented dragon fruit skin flour was significantly different to the final body weight and FCR.

Uji efektivitas ekstrak etanol kulit buah naga merah (Hylocereus polyrhizus) terhadap Staphylococcus aureus ATCC 25923 secara in vitro

Introduction: Infectious diseases are still one of the main causes of high morbidity and mortality in tropical Indonesia. One of the causes of this disease is the staphylococcus aureus bacteria. Red dragon fruit peel contains potentially antibacterial compounds such as flavonoid, alkaloid, saponin, tannin dan terpenoid. The purpose of this study is to determine the antibacterial activity of ethanolic extract of red dragon fruit peel against staphylococcus aureus ATCC 25923.Method: The method used is true experimental post test only control group design. The activity of ethanol extract of red dragon fruit skin was tested in various concentrations (25%, 50%, 75%, and 100%) against staphylococcus aureus ATCC 25923 by measuring the inhibition zone diameter and minimum inhibitory concentration (MIC).Result: The results of this study show that red dragon fruit peel ethanolic extract has antibacterial activity against staphylococcus aureus ATCC 25923 ith the average diameter of inhibition zone ranging from 8.25 mm – 12.5 mm. The MIC is obtained at concentration of 25%. Kruskal-Wallis test found a significant comparison with a value of p = 0,000 (p value &lt;0.05). Mann-Whitney test showed that there were significant differences between each concentration, except the concentration of 50% did not have a significant difference with a concentration of 75%.Conclusion: The minimum inhibitory concentration (MIC) is produced by extract at a concentration of 25% and the best inhibitory zone produced by 100% concentration of red dragon peel ethanol extract.

The Utilization of Rice Wastewater Combined With Red Dragon Fruit (Hylocereus polyrhizus) as Basic Ingredients of Nata De Leri

Nata de leri is one of the products produced from fermented organic white, red, black rice washing water with the addition of red dragon fruit skin extract. In javanese the rice washing water is called Leri so that the resulting nata is called “Nata De Leri”. (carbohydrates, proteins, minerals) that are carried away from the rice membrane during the washing process. So that it can be utilized by microorganisms as a medium in making nata. The addition of red dragon fruit skin extract gives color because it contains a lot of anthocyanin and also the fiber and water content is very high. The purpose of this research was to determine the organoleptic and chemical characteristics of nata. This research used a qualitative descriptive method using a 2 factor complete randomized design and the treatment given was 75% of white, red, black rice washing water concentration, The concentration of red dragon fruit skin extract 75%, 50%, and 25%. The results showed that the most preferred texture on the addition of 75% red dragon fruit skin extract was an average of 4,65, the most preferred color in the addition of 75% and 25% red dragon fruit skin extract, the aroma of the average panelist doesn’t like all the aroma of nata de leri, for the taste all the samples were liked by the panelists because of their sweet taste. While the water content and crude fiber content produced are quite high on average but do not exceed SNI.

Salep Ekstrak Kulit Buah Naga (Hylicereus costaricensis) Menurunkan Ekspresi Interleukin-2 (IL-2) dan Jumlah Sel Radang Mononuklear terhadap Luka Terbuka di Kulit Tikus Strain Wistar

Open wounds healing is need more time because of the long inflammatory phase. Dragon fruit skin contains flavonoids and vitamin C which function as anti-inflammatory and cell regeneration. The purpose of this study was to determine the therapeutic effects of dragon fruit skin extract ointment (Hylicereus costaricensis) on the area of IL-2 expression and the number of mononuclear inflammatory cells in skin tissue in open wounds of rats (Rattus norvegicus) for 6 days of treatment. As many as 20 male rats, ± 180 grams, Wistar were divided into 5 groups namely negative control, positive control, ointment of dragon fruit skin extract with concentration of 5% (P1), concentration of 10% (P2) and concentration of 15% (P3). Wound formed as dorsal skin biopsy of dorsal 1x1 cm. Ointment was given topically 2x/day for 6 days. Rats were euthanized on day 7th and the skin tissues of the wound area were collected. The number of mononuclear inflammatory cells was counted in skin slides of HE staining and Expression Area expression of IL-2 was measured by ImmunoRatio® in immunohistochemical slides. Data were analyzed statistically using One Way ANOVA and Tukey Post Hoc Test. The results showed that dragon fruit skin extract ointment was able to reduce significantly (p&lt;0.05) for area expression of IL-2 and the number of mononuclear inflammatory cells and the best concentration of ointment for treatment was 15%. This is due to the effect of flavonoids as anti-inflammatory and vitamin C as a trigger for cell regeneration. The conclusion of the study was that ointment of dragon fruit peel able to become a candidate for therapeutic medicine for open wounds.

Aplikasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Pada Nata De Coco Dalam Menurunkan Kadar Kolesterol Total, LDL, Dan Meningkatkan HDL Pada Mencit (Mus musculus)

Penderita hiperkolesterolemia umumnya mengkonsumsi obat-obat konvensional dengan menggunakan obat hipolipidemik untuk menurunkan kadar kolesterol. Namun jenis obat seperti ini juga memiliki efek samping. Selain mengkonsumsi obat hipolipidemik, peningkatan kadar kolesterol dapat ditekan dengan pengaturan pola diet dengan mengontrol asupan zat gizi secara seimbang sesuai kebutuhan. Ekstrak kulit buah naga merah (Hylocereus polyrhizus) yang diaplikasikan pada nata de coco diyakini dapat menurunkan kadar kolesterol karena keduanya mengandung serat yang dapat dimanfaatkan untuk keperluan diet, dan memperbaiki proses pencernaan. Tujuan penelitian ini adalah untuk mengetahui aplikasi dan menentukan dosis ekstrak kulit buah naga merah (Hylocereus polyrhizus) pada nata de coco dalam menurunkan kadar kolesterol total, LDL dan meningkatkan HDL pada mencit (Mus musculus). Jenis penelitian yang digunakan adalah penelitian eksperimental dengan menggunakan desain penelitian Pre-Post Test Only Control Group Design yang menggunakan hewan coba mencit sebanyak 18 ekor dengan pemberians dosis yang berbeda yaitu dosis 1:1 dan dosis 1:2. Uji statistik ANOVA pada hasil penelitian menunjukkan bahwa perlakuan yang efektif dalam menurunkan kadar kolesterol total, LDL, dan meningkatkan HDL adalah perlakuan ekstrak kulit buah naga merah (Hylocereus polyrhizus) pada nata de coco dengan dosis 1:2. Dengan demikian dapat disimpulkan bahwa semakin tinggi dosis yang diberikan untuk hewan coba mencit maka menunjukan penurunan kadar kolesterol secara signifikan.

The Effect of Use of Red Dragon Leather Skin Extract and Long Storage to Water Content, Total Microby and Organoleptic Test Wet Noodle

&lt;pre&gt;Noodle products are generally used as an energy source because they have high enough carbohydrates. Wet noodles are raw noodles which before being marketed experience boiling process in boiling water, with water content around 35% and after boiling the water content increases to 52%. Relatively high water content results in a short shelf life and generally wet noodles have a shelf life of 36 hours at room temperature. Red dragon fruit skin contains high enough fiber and natural antioxidants namely β-carotene, as well as betasianin natural dyes. The antioxidant content of β-carotene in red dragon fruit skin which prolongs the shelf life of wet noodles, because antioxidants can protect cells from damage caused by unstable molecules known as free radicals. The purpose of this study was to determine the interaction of the effect of the use of red dragon fruit skin extract and storage time on moisture content, microbial total and organoleptic tests of wet noodles. The research method is by observing the water content, microbial total and organoleptic test of wet noodles. The results of this study are where the analysis of water content with an average of 55.24%. The results of microbial total analysis with an average of 1008,667 x 10 3. Whereas the results of the organoleptic analysis of the color of wet noodles with an average value of 3.90 (likes) and organoleptic tests of texture of wet noodles with an average value of 3.75 (likes).&lt;/pre&gt;

EFFECT OF METAL ION Cu (II) and Mg (II) ON THE ACTIVITIES ANTIOXIDANT ANTHOCYANIN OF EXTRACT ETHANOL SKIN DRAGON FRUIT RED(Hylocereuspolyrhizus)

The effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins of ethanol extract from the red dragon skin fruit (Hylocereus polyrhizus) has been done. Anthocyanin pigments from ethanol extract the red dragon skin fruit, content and antioxidant activity of anthocyanins from the red dragon fruit skin with ethanol solvent, and the effect of Cu2+ and Mg2+ metal ions on the antioxidant activity of anthocyanins. Identification of anthocyanin was done by identification of color test, using spectrophotometer analysis of UV-Vis and FTIR. The anthocyanin content was determined using pH difference method, and determined effect of metal ions extract was done by adding 50 ppm, 100 ppm, and 150 ppm of metal ions Cu2+ and Mg2+ into the anthocyanin extract that was been acidified by HCl , using spectrophotometer analysis of FTIR. Antioxidant activity test using DPPH method. The results show that ethanol extracts the red dragon anthocyanin by content is 12.5241 mg / L and antioxidant activity (IC50) is 0.478 μg / mL and with addition of2+ and Mg2+ metal ions can be increased antioxidant activity (IC50) of anthocyanins to be 0.2259 μg / mL for Cu2+ at concentration 50 ppm and 0.3351 μg / mL for Mg2+ at concentration 50 ppm.

PENGARUH BAHAN PENGEKSTRAK TERHADAP KARAKTERISTIK EKSTRAK SENYAWA FUNGSIONAL DARI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

The purpose of this study is to determine the use of extracting materials suitable for dragon fruit skin extraction so that the functional compound (anthocyanin) obtained optimally. The research method consisted of preliminary research and main research. Preliminary research was conducted to determine the maceration method (maceration and maceration modification with agitator) to be used in the main research and raw material analysis. The main research is conducted to determine the appropriate extracting agent (various types of acids and mixtures). The experimental design used in the study was Randomized Block Design (RAK) with 1x6 factorial pattern with 4 replications. Response variable in this research is physical response include analysis of dye and calculation of rendement and chemical response which include determination of acidity level (pH), vitamin C content analysis, water content analysis, and antioxidant activity analysis. The result of preliminary research is obtained that the maceration method chosen is the usual maceration method and the result of raw material analysis which includes the vitamin C level of 184,937 mg vitamin C / 100 gram sample; analysis of dye where L * 37.56 a * 9.29 b * -0.31; and acidity level (pH) 4.73. While based on the results from the main study obtained that the selected extracting material is 2% tartrate (w / v). Response result obtained that is yield 19,09%; dye analysis with L* 48,12 a * 31.02 and b * 2,70; acidity level (pH) 0.73; rate of water 6,3%; vitamin C levels of 167.63 mg vitamin C / 100 gram samples; as well as antioxidant activity of 10,242.83 ppm.&#x0D;

PENGGUNAAN JUS KULIT BUAH NAGA UNTUK MENGATASI NYERI SAAT MENSTRUASI (DISMENOREA)

ABSTRACTMenstrual pain, or medical dysmenorrhea, is pain in the lower abdomen during menstruation and can also be felt on the hips, lower back, or thighs. The pain is convulsive (convulsions), which are felt by some women at the beginning of menstruation. Dysmenorrhoea can also be overcome non-pharmacologically, which can naturally reduce the intensity of the pain. This research is an experimental analytical research that is a research on the level of naturalness (setting) where research is in addition to survey research and naturalistic (qualitative). Essentially, experimental research is to examine the effect of the treatment on the behavior that results from the treatment. This study was conducted to determine the intensity of menstrual pain after eating dragon fruit skin juice. The first 3 months focused on reducing the intensity of pain after eating dragon fruit skin juice with a composition of 100 grams of dragon fruit skin mixed with sugar and enough water. The second 3 months focused on reducing the intensity of pain after eating dragon fruit skin juice with a composition of 200 grams of dragon fruit skin mixed with sugar and sufficient water. The third 3 months focused on reducing the intensity of pain after eating dragon fruit skin juice with a composition of 100 grams of dragon fruit skin mixed with milk and sufficient water. In addition, the study also received information on how to reduce the intensity of menstrual pain by applying non-pharmacological techniques by using dragon fruit

Effect of Dragon Fruit Skin Extract (Hylocereus costaricensis) on Bio-plastic Physical and Mechanical Properties of Cassava Starch and Polyvinyl Alcohol

This study aims to determine the effect of dragon fruit skin extract (Hylocereus costaricensis) to the bio-plastic characteristics of cassava starch and polyvinyl alcohol and to know the addition of the best dragon fruit skin extract (Hylocereus costaricensis). The treatment of this research is the addition of dragon fruit skin extract of 5%; 10%; 15%; 20%; and 25%. Observations on the resulting bio-plastic product are physical properties and mechanical properties. Physical properties test include thickness, density, water absorption and mechanical properties test including tensile strength test, percent elongation. The results showed that the difference of dragon fruit color extract concentration in bio-plastic has effect on thickness, density, water absorption, tensile strength, elongation percentage. The best treatment based on bio-plastic mechanical properties is on E treatment (addition of 20% dragon fruit skin extract).

SIFAT ORGANOLEPTIK DAN NILAI TAMBAH YOGURT BEKU DENGAN PENAMBAHAN EKSTRAK KULIT BUAH NAGA MERAH (Hyloceneus polyrhizus) [Organoleptics Properties and Value Added of Frozen Yoghurt with Addition of Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)

Frozen yoghurt is a frozen food product fermented milk by Streptococcus thermophillus bacteria and Lactobacillus bulgaricus which contain protein, vitamins, minerals, and low fat. This study aimed to determine the organoleptic of frozen yoghurt enriched with red dragon fruit skin extract. The design of the study used a completely randomized design (RAL) with a single treatment, namely red dragon fruit skin extract consisting of 4 concentration levels: 0% , 25%, 30%, and 45%. Each of which was added to the amount of cow's milk media as raw material for frozen yogurt. The best treatment obtained in terms of texture, color, taste, aroma and overall acceptance were the addition of 25% dragon fruit skin extract. This yoghurt had criteria of slightly soft texture, pink color, yoghurt flavor, and sour taste.

UJI EFEKTIVITAS PERASAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) DAN JERUK NIPIS (Citrus aurantifolia) UNTUK MENDETEKSI FORMALIN PADA IKAN BANDENG (Chanos chanos)

Milkfish is one of the foods that are rich in protein, making it easy to rot and often preserved. One of the food preservatives used is formalin. Preservation using formalin is not recommended because it can cause damage to the liver and heart. So that in this study an attempt was made to determine the levels of formalin in milkfish so that people do not consume formalin milkfish which is detrimental to their health. Red dragon fruit skin has anthocyanin content which can be used to detect formaldehyde, because anthocyanin will easily react if it is mixed with strong acid so that when it binds with acid, the color of the juice of the dragon fruit skin will become thicker. In this study, the addition of Lime was added because Lime was used as a supporting work for the skin of red dragon fruit. This study was an experiment with 6 treatments and 2 replications. The treatments were (1) dragon fruit skin juice, left for 1 minute (2) dragon fruit skin juice, left for 3 minutes (3) dragon fruit skin juice, left for 5 minutes (4) squeezing dragon fruit skin and lime juice , left for 1 minute (5) squeezing dragon fruit skin and lime juice, left for 3 minutes (6) squeezing dragon fruit skin and lime juice, left for 5 minutes. Color separation in the solution is then recorded as data. The results showed that formalin examination on milkfish using only dragon fruit skin juice gave the results of the formation of complete color separation in the solution at minute 1 (treatment 1). While formalin examination on milkfish uses a combination of squeezing dragon fruit skin and lime giving the results of the formation of color separations and deposits in the solution completely in the 3rd minute (treatment 5). This can illustrate that the juice of dragon fruit skin and a combination of squeezed dragon fruit and lemon juice can be used to detect formalin content in milkfish. The use of dragon fruit skin juice is more effective than a combination of squeezing dragon fruit and lime skin.

Kualitas Mikrobiologis Se’i yang Dicuring Menggunakan Jus Kulit Buah Naga Merah (Hylocereuspolyrhizus) pada Penyimpanan Suhu Ruang

Kulit buah naga merah (Hylocereus pilyrhizus) mengandung sanyawa antibakteri yang dapat menghambat pertumbuhan mikroorganisme. Dengan adanya senyawa antibakteri tersebut, kulit buah naga berpotensi untuk dijadikan bahan pengawet alami, untuk menggantikan penggunaan bahan pengawet kimia seperti Nitrit pada pengolahan se’i (daging asap khas Nusa Tenggara Timur). Hasil penelitian menunjukkan bahwa ekstrak kulit buah naga mampung menghambat pertumbuhan bakteri patoogen seperti E.coli ATCC 25922 dan bakteri S.aureus ATCC 25923. Perbedaan perlakuan bakteripatogen yang diberikan berpengaruh nyata terhadap diameter zona hambat aktivitas antibakteri jus kulit buah naga merah (P&lt;0.05). Penggunaan jus kulit buah naga sebagai bahan curing pada se’i dapat menghambat pertumbuhan bakteri dan memperpanjang masa simpan sampai pada hari ke enam pada suhu ruang. Dapat disimpulkan bahwa penggunaan jus kulit buah naga sebagai bahan curing pada se’i dapat menghambat pertumbuhan bakteri sehingga mampu memperpanjang masa simpan se’i pada suhu ruang.

PENAMBAHAN EKSTRAK KULIT BUAH NAGA PADA PENGEMBANGAN PRODUK NATA DE COCO BERANTIOKSIDAN

Nata de coco is made from coconut water which is processed by fermentation using Acetobacterxylinum. The nutrients in this product are mostly cellulose fibers better known as bacterial cellulose. High fiber in it makes this product suitable for health when consumed. This study aims to determine the best treatment that gives the results of quality nata de coco. The experimental design used in this study was Factorial Completely Randomized Design with two treatment factors, namely the first factor comparison between dragon fruit skin extract and coconut water, consisting of five levels of treatment P1 = 5% dragon fruit skin extract: 95% coconut water, P2 = 15% dragon fruit skin extract: 85% coconut water, P3 = 25% dragon fruit skin extract: 75% coconut water, P4 = 35% dragon fruit skin extract: 65% coconut water, P5 = 45% dragon fruit skin extract: 55 % coconut water. The second factor is the boiling temperature, consisting of three levels of treatment S1 = 30oC, S2 = 40oC, S3 = 50oC. Repeat for each treatment combination twice. Observation parameters included thickness of nata, weight of nata, anthocyanin level and fiber content. The results showed that the addition of dragon fruit skin extract had not been able to increase the thickness of the nata, nata weight and nata fiber levels but could increase the level of anthocyanin nata. The highest proportion of thickness, weight and highest levels of nata de coco fiber was obtained in the treatment of 5% dragon fruit skin extract and 95% coconut water. The best proportion with the highest anthocyanin level is in the treatment of 45% dragon fruit skin extract and 55% coconut water. The best boiling temperature is at 300C. Boiling temperature does not affect the thickness of the weight and the fiber content of nata de coco. Boiling temperature significantly affects the anthocyanin level of nata de coco..

Aplikasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) Pada Pembuatan Susu Kedelai (Hylocereus polyrhizus)

This study aims to determine the effect of adding extracts of dragon fruit and gum arab fruit to soy milk quality. This research used Factorial Random Design (RAL) with (2) two replications. Factor I is the addition of dragon fruit skin extract password (D) which consists of 4 levels, namely: D 1 = 20%, D 2 = 40%, D 3 = 60%, D 4 = 80%.Factor II is the addition of gum arabic concentration with a password (G) consisting of 4 levels, namely: G 1 = 0.1%, G 2 = 0.2%, G 3 = 0.3%, G 4 = 0.4%.Parameters observed included protein levels Antioxidants, Ph, organoleptic taste and colors. The result of statistical analysis on each parameter gives the following conclusion: the addition of dragon fruit skin extract gives very significant different effect (P <0,01) to the protein levels antioxidant, Ph, organoleptic taste and color. The addition gum arab gives very significat different effect (P<0,01) to the protein levels, antioxidant, Ph, organoleptic taste and color.

Influence of Types of Fatty Materials and Addition of Sugar Concentration on Fruit Leather Quality from Dragon Fruit Albedo (Hylocereus polyrhizus)

In this study, the production of fruit leather from dragon fruit skin albedo was conducted in order to investigate the effect of stabilizer types and ratio of dragon fruit skin albedo with sugar concentration on the quality of fruit leather from dragon fruit skin albedo. The research was conducted using Complete Randomized Block Design (CRBD) with two factors. First factor was the addition of stabilizer ingredients with 3 variants, which are gum arab, pectin, and gelatine, with concentration 0.2% for each. Second factor was the ratio of dragon fruit skin albedo and sugar concentration added with 3 ratios, which are 70%:30%, 60%:40%, and 50%:50%. Results of the research showed that the addition of stabilizer ingredients affected the water content, pH, total acid, total sugar content, and fiber content, and also influenced the colour, texture, aroma, and flavour preferences of fruit leather. There was interaction between stabilizer type and ratio of dragon fruit skin albedo and sugar concentration added on the water content, total sugar content, fiber content, and the colour, aroma, and flavour preferences of fruit leather. From the mean of hedonic test, pectin as stabilizer ingredient type with ratio of dragon fruit skin albedo and sugar concentration 70%:30% generated the best fruit leather with the mean of water content 26,86% wb, pH 3,64, total acid 7,69% db, total sugar content 48,86% db, and fiber content 1,75% db.

UJI AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK TEH HERBAL CAMPURAN DAGING BUAH PARE (MOMORDICA CHARANTIA L.) DAN KULIT BUAH NAGA MERAH (Hylocereus Lemairei (HOOK.) BRITTON &amp; ROSE)

Herbal tea is a herbal mixture made from flowers, leaves, seeds and or roots of various plants. Some of herbal tea consumed for adds energizing, help relaxation, overcome digestive problems and also strengthen the immune system. Research on antioxidant activity and organoleptic characteristic mixflesh of bitter melon fruit (Momordica charantia L.) and red dragon fruit skin (Hylocereus lemairei (Hook.) britton &amp; rose) herbal tea has been done. The objective of this research was to make a herbal tea formulation that has a high antioxidant activity and is preferred from a mixture of bitter melon fruitand red dragon fruit skin that has been dried at 50-60°C. The antioxidant activity were measured by free radical scavenging method with DPPH; whereas organoleptic test was measured by hedonik method. The results of 5 formulas indicate that antioxidant activity is the highest in FIII formula that has the most content of bitter melon fruit. Data were analyzed using one way ANOVA and Tukey method at 99% confidence level. The herbal tea formulation of a coarse powder mixture of 1.75 g of bitter melon fruit and a coarse powder of 0.25 g red dragon fruit showed the highest antioxidant activity with percent inhibition of 98,249% and preferably with the likes after adding 30 mL of honey.

SUBSTITUSI TEPUNG BONGGOL PISANG PADA MIE BASAH DENGAN PENAMBAHAN KULIT BUAH NAGA (Hylocereus undatus)

This study aims to determine the effect of substitution of banana tuber flour and the addition of super red dragon fruit skin extract to the quality of wet noodles. This study consists of two stages, the first step is to find the best concentration between wheat flour and banana tuber flour in the making of wet noodles and the second stage is the addition of super red dragon fruit skin extract. The research method used is complete randomized design (RAL), the research data is processed by ANOVA variance analysis technique with further test of DMRT (Duncan Multiple Rate). The results of the Phase 1 study showed that the substitution of wheat flour from banana tuber flour 285 g : 15 g was the best treatment with hedonic characteristics for flavor 3,57, color 3,69, aroma 3,43, and texture 3, 61. Phase 2 research showed that the wet noodle without the addition of red dragon fruit skin extract is the best treatment with hedonic characteristic for taste of 3,53, color 3,21, flavour 3,31 and texture 3,41 with water content 58,14%, ash 0,72%, 0.48% fiber content, and antioxidant levels of 1.01.

OPTIMALISASI KONSENTRASI ASAM TARTRAT DAN WAKTU EKSTRAKSI PADA EKSTRAKSI PIGMEN BETASIANIN DARI KULIT BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS) SEBAGAI PEWARNA ALAMI

The objectives of the research were (1) find out the concentration of tartrate acid (2) extraction timeof betacyanin on red dragon fruit skin. The research employed experimental research using Complete Randomized Design (CRD) factorial pattern by the concentration of tartrate acid 0.50%, 0.75%, 1% and 1.25% and extraction time 3 days, 4 days and 5 days. The obtained data were analyzed using analysis of variance (ANOVA). The result showed that (1) the extraction using tartrate acid concentration of 1% for3 days (K 3 T 1 ) produced the highest level of betacyanin content (2) analysis of pH (3, 5, 6, 7, 8) and temperature (40 o C, 50 o C, 60 o C) showed the extraction of the red dragon fruit skin were stable at pH 7.Extract without treatment of optimum pH addition stabilized at 40 o C, while the result of red dragon fruitskin’s extraction by addition of optimum pH stabilized at 50 o C.

Ekstrak Etanol Kulit Buah Naga Menurunkan Indikasi Neoplasia Mammae Tikus Putih Berdasarkan Histopatologi dan Inhibitor Siklooksigenase-2

Cancer caused uncontrolled cell proliferation and triggered by changes on cell information that regulate growth function. Each cell has different potential so many cancer prevalence such as endometrial cancer, lymph node cancer, lung cancer, skin and mammary gland cancer. The aims of this study were to assess the potential of dragon fruit skin ethanolic extract on white rats (Rattus norvegicus) exposed 7,12- Dimethylbenz(á)antrasena (DMBA) on mammary gland based on histopathological features and cyclooxygenase-2 (Cox-2) intensity. This study were used 20 of rats randomly divided into five group and each groups consisted of four rats, i.e: K+ weren’t treated DMBA and extract; K- were treated with DMBA; P1 were treated with DMBA and extract 10 mg/kg BW; P2 were treated with DMBA and extract 15 mg/kg BW; P3 were treated with DMBA and extract 20 mg/kg BW. The DMBA was given by intra dermal injection during twice a week for five weeks and the extracts with gastric tube everyday till 14 days. The data was analyzed by Anova test and continued with Duncan test. The result showed that the histopathological features were decrease significantly on P3. The variables of Cox-2 intensity were decrease significantly on P1, P2 and P3. Conclusion of this study was ethanol extract of dragon fruit skin can decrease neoplastic indication of mammary gland on white rats (R. norvegicus) based on histopathological features and Cox-2 inhibitors.