Red Dragon Fruit Skin Research Articles

PENGARUH WAKTU EKSTRAKSI TERHADAP TOTAL FENOLAT DAN NILAI IC50 DARI EKSTRAKSI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

The skin of the red dragon fruit is a waste that is still very rarely used. While the percentage of red dragon fruit skin is 30% to 35% of the weight of the fruit. Dragon fruit peels still contain quite high antioxidant compounds, antioxidant compounds can fight oxidation in the body. Utilization is done on the skin of dragon fruit, one of which is to extract it so that it can be used as a basis for a variety of functional foods that will benefit health. The study aims to determine the effect of extraction time on total phenolics and antioxidant activity (IC50 values) on red dragon fruit peel extracts and also obtain the optimum extraction time to get the highest or best total phenol and IC50 values. Extraction time used consists of 3 levels, namely 24 hours (1 day), 48 hours (2 days) and 72 hours (3 days). The data obtained were analyzed using the Completely Randomized Design which was applied to the observation of total phenolics and IC50 values, if the treatment had a very significant or real effect followed by continued BNJ testing at 1% or 5% level. The results showed that the extraction time had a very significant effect on the total phenolics and IC50 values ​​of dragon fruit peel extract and the extraction time of 3 hours gave the highest or best total phenolics and IC50 values ​​of 78.78 ppm and 115.90 ppm.

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 <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.

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

<pre>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).</pre>

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.

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<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.

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

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.

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.

Utilization Of White-Meat, Red-Meat And Super Red Dragon Fruit (Hylocereus sp) Skin Waste As An Alternative Food Source

Dragon fruit skin, waste material (dragon fruit waste), will have a profitable sale value if it can be used as a food raw material. Dragon fruit skin waste contains relatively high dietary fiber so it can be used as a food raw material. This study aims to utilize dragon fruit skin waste for the manufacture of dragon fruit skin flour as an alternative food source. Some tests are made on white-meat dragon fruit skin, red-meat dragon fruit skin and super red dragon fruit skin. The preliminary study is the soaking of the three types of dragon fruit skin in two solutions, namely 0.1% sodium citrate and 0.1% sodium metabisulfite to prevent the browning effect on flour. Dragon fruit skin flour from the soaking with both solutions is then characterized physically, including its texture, color, flavor and rendement. The best physical characterization is followed by chemical characterization, including the contents of water, ash, protein, fat, carbohydrate, dietary fiber, minerals (Fe, Na, K, Ca and P), and also microbiological characterization of Escherichia coli, molds and Bacillus cereus. The chemical and microbiological characterization shows that the red-meat dragon fruit skin flour has better results than the white-meat and super red dragon fruit skin flour does. The red-meat dragon fruit skin flour contains 8.80% water, 0.20% ash, 2.35% fat, 7.69%, protein, 68,29% carbohydrate and 28,72% dietary fiber as well as 4.40 mg K, 8.76 mg Na , 0.65 mg Fe , 10.20 mg Ca and 32.58 mg P. Keywords: Waste, Dragon Fruit Skin, Dragon Fruit Skin Powder, Alternative Food Source

EKSTRAK KULIT BUAH NAGA MERAH (Hylocereus Polyrhizus) SEBAGAI ANTIOKSIDAN DALAM FORMULASI SEDIAAN LOTIO

Dragon fruit is a kind of cactus tree from the family Cactaceae. Red dragon fruit contains lots of vitamin C, vitamin E, vitamin B1, B2, and B3. These vitamins can increase energy, and metabolize food, and even improve skin quality. This study aims to determine whether red dragon fruit skin extract can be made into lotion preparation and to know the effect of variation of red dragon fruit skin extract on physical properties of lotio. Red dragon fruit skin was extracted by maceration, lotio was made using formulation with variation of dragon fruit skin extract which were F1 (3%), F2 (5%), F3 (7%). The lotio was making by mixing the oil phase into the water. Physical test results showed there was organoleptic change in F1, F2 and F3 after observation for 4 weeks. The average result of pH test for four weeks was meet the lotio requirements ranging from 4.5-8. F1 with an average of 6.5, F2 with an average of 7.25, F3 with an average of 7.5. The result of viscosity test is F1 0,5 poise, F2, F3 and F4 0 poise. The result of F1 7.0 cm, F2 7,1 cm and F3 7.5 cm. The irritation test results are not irritating on the use of F1, F2 and F3. The test results showed that F0 and F1 are more favorable. The result of this research was that red skin dragon fruit extract can be made into lotio formulation and there was influence of variation of extract concentration on the physical properties of lotio.

Characteristics of Frozen Yoghurt Enriched with Red Dragon Fruit Skin Extracts (Hylocereus polyrhizus)

The composition of the dragon fruit skin with fruit has a weight of 30-35% of the fruit weight and has not been widely utilized. Previous studies have suggested that red dragon fruit skin extracts with water solvent contain 1.1 mg / 100 ml anthocyanin. The content of anthocyanin can function lower cholesterol content in blood, besides red dragon fruit skin contains fiber about 46,7% which is very good for health. This study aims to determine the chemical characteristics of frozen yogurt red dragon skin fruit to antioxidant levels, fiber content, pH, Total acid content and frozen yogurt melting time. The design of the research was Randomized Complete Design (RAL) of 1 factor, which was treated as red dragon skin fruit extract, consisting of 4 treatment levels: 0%, 25%, 35%, and 45%. The results showed that the addition of red dragon fruit extract increased antioxidant levels ranging from 4.00 to 12.25%, crude fiber content ranged from 1.037 to 1.625%, total acid ranged from 0.73 to 1.14%, and decreased the pH value of 5, 48 - 4.39 and has a melting time of frozen yogurt 17.20 - 22.88 minutes.

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

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.

Optimasi Pengambilan Antosianin dari Kulit Buah Naga Merah (Hylocereus polyrhizus) Sebagai Pewarna Alami pada Makanan

The addition of synthetic colors in foods in an attempt to attract the attention of consumers, not a ban, but if the dye used is a dye that is unusual for the food, it is harmful to health. One source of natural pigments that can be used is the red dragon fruit skin. These skins contain anthocyanins potential as a dye. In this reasearch, the observed red dragon fruit skin moisture content and size of the powder. It also conducted a stirring speed variation during the extraction process. While variable temperature, time, and solvent refers to the optimum conditions of research that has been done. Analysis of the results was conducted to determine pH, anthocyanin concentration and yield results. Based on the results obtained, the smaller the water content contained in the skin, giving absorbance values are higher. This shows that extractable anthocyanins levels are also higher. The lowest levels of the skin can be achieved in this study was 6%. The smaller the grain size, the higher the anthocyanin content. The smallest grain size achieved was 100 mesh. The highest mixing speed in this study was 300 rpm, the higher the stirring speed, the higher the anthocyanin content fetched. Organoleptic tests were conducted to study the effect of anthocyanins on the quality of the food shows that the addition of anthocyanins provide the appropriate color and do not significantly affect flavor and aroma. So it can be used as a natural dye for food.