Red Dragon Research Articles

Influence of inoculation with different non-Saccharomyces yeasts and Saccharomyces cerevisiae on the aroma chemical composition and sensorial features of red dragon fruit wine

Abstract In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) > 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine.

Red dragon fruit (Hylocereus polyrhzus) syrup: evaluation of parameters affecting the production process

Studies on the production of red dragon fruit syrup (Hylocereus polyrhzus) were carried out based on investigating the influence of concentration (0.1 - 0.4%) and hydrolysis time (15 - 45 mins) of pectinase enzyme on the process of pectinase hydrolyzed red dragon fruit juice. The recipe for red dragon fruit syrup with factors that change the concentration of citric acid (0.05 - 0.15%) and the concentration of Aspartame (0.1 - 0.5%) was investigated. At the same time, the concentration temperature was determined to achieve the quality syrup within the concentration temperature range (70 - 80℃). Research results showed that the 0.3% pectinase enzyme used for hydrolysis of fruit juice in 25 mins will yield a high juice recovery yield. Red dragon fruit juice (after hydrolysis) supplemented with 0.1% citric acid and 0.1% Aspartame at a concentrated temperature of 80℃ will produce a red dragon fruit syrup with a mildly sour taste, pungent taste and colour characteristic of red dragon fruit.

PENERAPAN GOOD AGRICULTURE PRACTICES (GAP) PADA USAHATANI BUAH NAGA MERAH DI KECAMATAN PESANGGARAN KABUPATEN BANYUWANGI

This research develops and applies the implementation of Good Agriculture Practices to red dragon fruit farming, influencing factors, and recommendations for providing extension materials to increase its implementation. Implementing Good Agricultural Practices must be by Control Points, Standard Operating Procedures, Plant Pest Control, filling out workbooks, and re-registration, which are obligations that farmers must carry out after obtaining a Good Agricultural Practices certificate. In this study, as many as 62 red dragon fruit farmers certified as Good Agriculture Practices were selected as a whole or total sampling. The Likert scale is used to analyze the level of implementation of Good Agriculture Practices. Logistic Regression Analysis is used to see the factors that influence the level of implementation of Good Agriculture Practices. Efforts to increase the implementation of Good Agricultural Practices through rankings. The research results show that (1) the implementation of Good Agriculture Practices in red dragon fruit farming is sufficient; (2) factors that influence the implementation of Good Agriculture Practices are the variables of farming experience, perception of production quantity, and perception of selling price. (3) recommendations for increasing the implementation of Good Agriculture Practices in red dragon fruit farming in Pesanggaran District can be done by providing material on priority efforts starting from Mandatory Control Points, Very Green Control Points, filling out workbooks, implementing Plant Pest Control, re-registering, Points Control Recommendations, and implementation of Standard Operating Procedures.

Exploring the Effects of Whole Food-Based Dragon Fruit on Metabolic Disorders in High-Fat Diet-Induced Mice.

Metabolic syndrome (MetS) significantly contributes to premature mortality, with obesity being a major risk factor. Dragon fruit, cultivated globally, exhibits bioactivity in preventing obesity-related diseases. Traditional studies using organic solvents for extraction do not align with actual consumption patterns. This study evaluates whole red dragon fruit's effectiveness in ameliorating metabolic disorders using a high-fat diet-induced obesity model in mice for 20 weeks. The experimental groups include the supernatant (RS), precipitate (RP), and pomace (PO) of red dragon fruit juice, compared to the supernatant of white dragon fruit juice (WS). The study finds that dragon fruit extracts reduced adipose tissue weight, body fat percentage, pro-inflammatory cytokines, and improved blood lipid profiles. RP is the most effective, reducing body weight by 4.33g, improving lipid metabolism and glucose homeostasis, and altering gut microbiota to enhance beneficial bacteria and short-chain fatty acids. RP's efficacy in preventing MetS and obesity is attributed to its bioactive components. These findings advocate for using whole fruits in developing functional products, amplifying the agricultural economic value of red dragon fruit.

Comparative Analysis of Shelf-Life, Antioxidant Activity, and Phytochemical Contents of Australian-Grown and Imported Dragon Fruit under Ambient Conditions

Dragon fruit (Hylocereus spp.), renowned for its aesthetic appeal and rich antioxidant content, has gained global popularity due to its numerous health benefits. In Australia, despite growing commercial interest in cultivating dragon fruit, there is uncertainty for local growers stemming from competition with imported varieties. Notably, there is a lack of comparative research on the shelf-life, antioxidant activity, and phytochemical contents of Australian-grown versus imported dragon fruit, which is crucial for enhancing market competitiveness and consumer perception. This study compares the shelf-life, antioxidant activity, and phytochemical content of Australian-grown and imported dragon fruits under ambient conditions, addressing the competitive challenges faced by local growers. Freshly harvested white-flesh (Hylocereus undatus) and red-flesh (H. polyrhizus) dragon fruit were sourced from Queensland and the Northern Territory and imported fruit were sourced from an importer in Queensland. All fruit were assessed for key quality parameters including peel color, firmness, weight loss, total soluble solids (TSS), pH, titratable acidity (TA), total phenolic content (TPC), total flavonoid content (TFC), ferric reducing antioxidant power (FRAP), cupric reducing antioxidant capacity (CUPRAC), total betalain content (TBC), and total anthocyanin content (TAC). The results indicate that Australian-grown white dragon fruits exhibited average one day longer shelf-life with less color degradation, better firmness retention, and less decline in weight loss, TSS, and acidity compared to imported fruits. Australian-grown red dragon fruits showed similar shelf-life compared to fruits from overseas. Antioxidant activities and phytochemicals were consistently higher in Australian-grown fruits throughout their shelf-life. These findings indicate that Australian-grown dragon fruits offer better physical quality and retain more nutritional value, which could enhance their marketability.

Skin Revitalizing Red Dragon Fruit Peel Body Scrub: The Impact of Stearic Acid Variations and Comparison with Commercial Product

The red dragon fruit peel (Hylocereus lemairei (Hook.) Britton & Rose) is rich in antioxidants like vitamins C, E, and A, along with alkaloids, terpenoids, flavonoids, saponins, and tannins, which protect against free radical damage. Despite its benefits, the peel is underused. This study compares the formulation and physical quality of a body scrub made from red dragon fruit peel extract to commercial products. Stearic acid was added to enhance consistency and stability, and commercial products served as benchmarks due to their compliance with physical, microbiological, and chemical standards. Formulations with stearic acid at 5% (F1), 10% (F2), and 15% (F3) were tested for physical quality—organoleptic properties, homogeneity, pH, adhesion, and spreadability—over 63 days as an intermediate time points, at controlled room temperature. Data were analyzed using SPSS Statistics 20 with a 95% confidence level (α = 0.05). Results showed that all formulations maintained a consistent pH of 6 and homogeneity. The adhesion properties were consistent across all formulas, showing no significant difference (p = 0.815; p > 0.05). In contrast, the spreadability exhibited a statistically significant difference between formulas (p = 0.001; p < 0.05). Stability tests revealed no significant differences in physical quality over time, indicating that the formulations remained stable. The body scrub formulated with red dragon fruit peel extract demonstrated stability and quality comparable to commercially available product. This ensures that the active ingredients in the body scrub remain potent, enabling them to effectively deliver their antioxidant properties to the skin.

Characteristics of ice cream from black soybean sprout juice – red dragon fruit with yolk emulsifier

Black soybean germination into sprouts reportedly improved nutrition digestibility and bioactive compound content. Red dragon fruit (RDF) and egg yolk (EY) can be used as natural and halal colorants and emulsifiers. Black soybean sprout (BSS) juice made non-dairy ice cream with red dragon fruit and egg yolk as an emulsifier. This research aimed to measure the effect of various red dragon fruit and egg yolk concentrations on the characteristics of ice cream made from BSS juice. A completely randomized design was applied to six formulations made using the ratio of RDF : EY of FA (20%: 3%), FB (20%: 4%), FC (20%: 5%), FD (40%: 3%), FE (40%: 4%), and FF (40%: 5%). BSS juice was made using 48 hours of room temperature incubated sprout and water at a 1:4 (b/v) ratio. Filtrate was then mixed with sugar, cornstarch, and salt into a dough, which was then mixed with RDF and EY at various concentrations. Nutritional proximate composition, radical scavenging activity, phenolic content, total anthocyanin content, vitamin C, and sensory acceptance were analyzed. Data was then statistically analyzed using one-way ANOVA, followed by Duncan’s Multiple Range Test. Results showed that higher RDF significantly changed overrun, melting rate, increased moisture content, vitamin C (20.4 – 40.23 mg/100 g), antioxidant activity (34.9 – 62.78 % radical scavenging activity), total phenolics (0.341 – 0.536 mg/g GAE), and total anthocyanin (3.905 – 9.726 mg/kg), and hedonic score, but shorter melting time. The shortest melting time was obtained by ice cream made using 20% RDF and 5% EY, the lower concentration of fruit, and the highest concentration of egg yolk, respectively. The results indicated that BSS juice could be used as the main ingredient to make non-dairy ice cream, with red dragon fruit and egg yolk as natural colorants and emulsifiers, respectively. Keywords: Black soybean sprout, Non-dairy ice cream, Red dragon fruit

THE EFFECT OF RED DRAGON FRUIT PEEL EXTRACT (HYLOCEREUS POLYRHIZUS) ON COLLAGEN DEPOSITION IN THE KIDNEYS OF MENOPAUSAL MODEL RATS (RATTUS NORVEGICUS)

Background: The estrogen hormone possesses nephroprotective properties during menopause that can influence kidney function. This increases collagen deposition in the kidneys. Estrogen deficiency during menopause can be replaced by phytoestrogens. The skin of red dragon fruit (Hylocereus polyrhizus) contains numerous anthocyanin contents, which have been proven to exhibit activities as phytoestrogens. Objective: To determine whether there are changes in collagen deposition in the kidneys of menopausal rat models with the administration of Hylocereus polyrhizus peel extract. Methods: This research utilized a randomized post-test control group design with three sample groups that had undergone ovariectomy. The three groups consist a control group without intervention (P0), an intervention group with red dragon fruit peel extract at a dose of 60mg/200gBW (P1), and an intervention group with red dragon fruit peel extract at a dose of 90mg/200gBW (P2). Results: The mean percentage of collagen expression in menopausal rat kidneys in groups P0, P1, and P2 were 0.876 ± 0.433, 0.189 ± 0.102, and 0.162 ± 0.108, respectively. The Kruskal-Wallis test revealed a significant difference with a p-value of 0.000. Post-Hoc Mann-Whitney U test found a significant difference between groups P0 and P1 (p = 0.000), as well as groups P0 and P2 (p = 0.000). However, there was no significant difference between P1 and P2 (p = 0.436). Conclusion: The extract of Hylocereus polyrhizus peel has an effect on the collagen deposition in the kidneys of menopausal rat models. The lowest level of collagen deposition in the kidneys was observed in the intervention group with a dose of 90mg/200gBW. Keywords : Hylocereus polyrhizus, collagen, kidney, menopause

Effect of Extraction and Spray Drying Temperatures on The Bioactive Materials Content in Red Dragon Fruit Skin

Effect of Extraction and Spray Drying Temperatures on The Bioactive Materials Content in Red Dragon Fruit Skin

Evaluating the potential of stabilised betacyanins from fermented red dragon fruit (Hylocereus polyrhizus) drink: Sustainable colouration and antioxidant enhancement of stirred yoghurt

Nowadays, the wide use of synthetic food colourant, Allura Red has elevated negative perceptions among consumers. As food industry players strive towards satisfying consumers’ demands, exploring new sustainable natural colourants with multifunctional properties (like betacyanins) has emerged as a novel concept. This study aimed to evaluate the potential of a functional fruit drink, Improved-FRDFD-dH2O [contained betacyanins of fermented red dragon fruit drink stabilised by 0.4 % xanthan gum and 0.5 % carboxymethyl cellulose hydrocolloid mixture solution and 0.2 % citric acid] to serve as a sustainable and stable functional liquid colourant in yoghurt. The 8-week refrigerated storage study revealed the betacyanins content in the yoghurt added with E162 experienced the lowest stabilities in terms of betacyanins content (>30 % degradation), viscosity (>15 % reduction), pH, LAB viability and antioxidant activity. In contrast, the Improved-FRDFD-dH2O was able to maintain the yoghurt's viscosity, syneresis, pH and LAB viability without any significant change. The betacyanins of Improved-FRDFD-dH2O had excellent stability in the yoghurt (<5 % degradation), showing only a minimal difference (ΔE<1.5) in total colour changes and being able to retain >86 % of the initial antioxidant activity by the end of storage. These findings support the Improved-FRDFD-dH2O as a sustainable functional colourant with antioxidant properties for producing beneficial yoghurt.

Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed

Fruit, as a source of antioxidants and phenolic compounds, is perishable. It also has an underutilized component. Fruit leather has a long shelf life in the form of thin sheets with a distinctive texture. This study aimed to investigate the effect of seaweed (Eucheuma cottonii) addition on the physicochemical and sensory quality of fruit leather made from the combination of red dragon fruit and watermelon rind. The physicochemical quality was characterized by measuring the critical quality parameters of fruit leathers, including proximate analysis, water activity, total phenol, antioxidant activity, texture, and organoleptic analysis. The statistical analysis of phenolic compound activity, antioxidant activity, vitamin C, moisture content, carbohydrates, and water activity (aw) was conducted using a one-way ANOVA test, while the analysis of ash content, protein, fat, tensile strength, elongation, and organoleptic properties was performed using the Kruskal–Wallis test. Increasing seaweed concentration significantly increased moisture, ash, protein, vitamin C, total phenol, water activity, and elongation but decreased fat content. Furthermore, the increase in seaweed concentration reduced liking toward taste and color significantly but increased texture liking. The best product was the F2 product with 10% seaweed. F2 has the following attributes: 11.07% of moisture content, 2.34% of ash, 1.53% of protein, 0.19% of fat, 84.86% of carbohydrate, 8.17 mg/100 g of vitamin C, 0.41 of water activity, 0.54 N/m2 of tensile strength, 22.22% of elongation, 107.39 ppm of IC50, 1.66 mg/GAE g of total phenolics.

EFFECT OF FREEZE-DRIED SUPER RED DRAGON FRUIT ANTHOCYANIN DISCLOSING SOLUTION ON DENTAL PLAQUE INDEX

Background: Accumulation of dental plaque can cause of dental and oral health problems such as caries and periodontitis. Dental plaque is colorless so it is difficult to see visually. Super red dragon fruit can be an alternative disclosing solution because it contains. Objectives: The purpose of this research was to determine the content and the effect of anthocyanin disclosing solution freeze dry super red dragon fruit on dental plaque index. Methods: This research is a type of the Experimental Laboratory and Quasi Experimental design research with post-test control group design method. Thirty samples were used and there were three treatment groups: the application of aquadest, super red dragon fruit disclosing solution, and synthetic disclosing solution. Super red dragon fruit freeze dry was tested for antioxidants and tested total anthocyanin levels using the pH difference method at Unjani Pharmaceutical Laboratory. Research on plaque index examination was carried out in the Integrated Dentistry Laboratory Unjani. Dental plaque index assessment is measured using PHPI (Patient Hygiene Performance Index) method. Data were analyzed using Kruskall Wallis and Mann-Whitney tests (p&lt;0.05). Results: The results showed an anthocyanin content of 9.0764 mg/100 g and a significant difference in the anthocyanin disclosing solution freeze dry treatment of super red dragon fruit on the dental plaque index with a value of p = 0.000. Conclusion: In conclusion this research indicates that the freeze-dried super red dragon fruit disclosing solution contains anthocyanin and has an effect on the dental plaque index. This shows the potential of anthocyanin disclosing solution freeze dry super red dragon fruit can be used to detect and control dental plaque, but further research is needed to determine the length of time attached to anthocyanin disclosing solution super red dragon fruit to the tooth surface

KARAKTERISTIK KIMIA DAN SENSORI PERMEN JELLY KULIT BUAH NAGA (Hylocereus polyrhizus) DENGAN PENAMBAHAN SARI BUAH BELIMBING WULUH (Avverhoa bilimbi L.)

ABSTRACT Jelly candy is candy made from filtered fruit juice with gelling additions, has a clear color and soft texture with a certain level of chewiness. Dragon fruit skin contains anthocyanins and is a source of natural antioxidants and contains pectin. Belimbing wuluh contains oxalic acid and citric acid, so it can replace the use of citric acid in making jelly cady. The purpose of this study is the utilization of red dragon fruit peel as pectin and natural coroling in teh manufacture of jelly. This study used a one factor Completely Randomized Design (CRD), namely the concentration ratio of dragon fruit peel extract with star fruit (70:40), (80:30), and (90:20). Product analysis includes sensory test and water content test as a determinant of the selected product. Data analysis used was ANOVA with Duncan’s further test. The selected jelly candy was obtained in the treatment (90:20). The results of the sensory test on jelly candy are bright red to intense red, slightly scented with dragon fruit peel, sweet and slightly sour taste, soft and sticky texture and overall favored by panelists. The selected jelly candy has a moisture content of 34.79%, reducing sugar content of 25.75% and saccharose content of 83.20%. In addition, the selected jelly candy has a high vitamin C content of 1027.14 mg/100g.

Evaluation of the Moisturizing Efficacy and Stability of an Essence Sheet Mask Formulated with Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract

Evaluation of the Moisturizing Efficacy and Stability of an Essence Sheet Mask Formulated with Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract

A comparative analysis of red and white dragon fruit pulp and juice characteristics.

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P &lt; lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.

Trichoderma sp. Antagonist Test Ability as an Inhibitor of Yellow Rot Disease Pathogens of Red Dragon Fruit Plants (Hylocereus polyrhizus)

Trichoderma sp. Antagonist Test Ability as an Inhibitor of Yellow Rot Disease Pathogens of Red Dragon Fruit Plants (Hylocereus polyrhizus)

Preparation and Characterization of Red Dragon Fruit (Hylocereus polyrhizus) Starch as Solid Medicinal Additive

Preparation and Characterization of Red Dragon Fruit (Hylocereus polyrhizus) Starch as Solid Medicinal Additive

Curbing Key Digestive Enzymes by Three Plant Extracts for Sustainable Management of Postprandial Hyperglycemia

Background: Diabetes mellitus is a chronic metabolic condition marked by persistently elevated blood sugar levels. Key digestive enzymes viz. α-amylase and α-glucosidase, hydrolyze consumed carbohydrates into glucose which raises the postprandial blood glucose level in a diabetic patient. So, the development of α-amylase and α-glucosidase inhibitors procured from medicinal plants to retard starch digestion is an alternative approach for controlling type 2 diabetes mellitus. Objective: The current study aimed to evaluate the inhibitory potentials of the key digestive enzymes viz. α-amylase and α-glucosidase by the extracts of three medicinal plants; red dragon fruit (Hylocereus polyrhizus) pulp and peel, bamboo (Bambusa vulgaris) shoot, turnip (Brassica rapa L.) shoot and leaf by performing α-amylase and α-glucosidase inhibition assays in vitro. Methods: Inhibition of α-amylase activity was conducted using 3,5-dinitrosalicylic acid method, and 4- Nitrophenyl-α-D-glucopyranoside was used as a substrate to perform α-glucosidase inhibition assay in vitro. Results: Among all the selected sample extracts, red dragon fruit pulp expressed the highest percentage of α-amylase inhibition (59.73 ± 4.33%) at the concentration of 1000 μg/mL which is comparable to standard antidiabetic drug Acarbose (70.59 ± 2.64%), whereas the lowest inhibition was observed in turnip shoot extract (42.48 ± 2.10%) at the same concentration. In terms of α-glucosidase inhibition activity, again, red dragon fruit pulp extract demonstrated the maximum inhibition rate (56.42 ± 2.38%) at 1000 μg/mL concentration. This is respectable in comparison to the reference Acarbose (66.45 ± 1.78%). In contrast, turnip shoot extracts displayed the lowest α-glucosidase inhibition activity (38.27 ± 2.21%) at the same concentration. Conclusion: The current study demonstrated that the red dragon fruit pulp extract possesses substantial antihyperglycemic activity (α-amylase inhibition: 59.73 ± 4.33%, α-glucosidase inhibition: 56.42 ± 2.38%) in vitro, which could be a putative nutraceutical to manage postprandial hyperglycemia.

Studies on the antioxidant mechanisms of betacyanins from improved fermented red dragon fruit (Hylocereus polyrhizus) drink in HepG2 cells

Red dragon fruit (RDF, Hylocereus polyrhizus) is high in betacyanins content but is understudied for its antioxidant mechanisms in liver cells. The present study aimed to investigate the antioxidant mechanisms of the stabilised betacyanins in a novel RDF functional drink, Improved-FRDFD-dH2O (produced from mild, sustainable approaches) using HepG2 cell line. Results revealed the betacyanins of Improved-FRDFD-dH2O (12.5% and 25%, v/v) showed the highest direct scavenging effect on intracellular ROS from 75.39% to <31%. The antioxidant enzymes (SOD, CAT and GPx) activities in HepG2 cells were remarkably increased, with 12.5% and 25% Improved-FRDFD-dH2O demonstrating the greatest enhancing effects. RT-qPCR proved the betacyanins of Improved-FRDFD-dH2O possessed indirect antioxidant mechanisms, where the gene expressions associated with Nrf2-ARE pathway were upregulated by all the tested sample concentrations (highest fold: 6.82). Overall, the present findings highlighted the RDF's potential in functional product development with betacyanins as the prominent bioactive compound to provide direct and indirect antioxidative and hepatoprotective activities.

Pelatihan Pengolahan dan Pemanfaatan Jahe Merah dan Kulit Buah Naga Menjadi Permen Jelly untuk Alternatif Pengobatan Penyakit Degeneratif di Desa Kalasey II Kabupaten Minahasa

The utilization of natural materials as traditional medicine is considered to have less side effects than drugs derived from chemicals. Plants that can be utilized as traditional medicine are red ginger and dragon fruit skin. Red ginger is widely known as a cooking spice and is used in medicine because it contains compounds with broad biological activities and dragon fruit has properties as an antioxidant, but its skin has not been utilized and is only discarded as garbage or waste. Dragon fruit skin contains high antioxidant compounds that are beneficial for health and can be used as a natural coloring material. Jelly candy is one of the processed food products that is easy to make by utilizing the active substances of red ginger juice and dragon fruit skin juice with additional ingredients such as agar. The purpose of this activity is to train the community in processing jelly candy from red ginger juice and dragon fruit peel juice. The method of implementation is in the form of training on how to process red ginger juice and dragon fruit peel juice into jelly candy. After the training, it was found that the Community Service Activity through this training can increase the knowledge and skills of the community of Kalasey II Village, Mandolang District, Minahasa Regency about processing red ginger juice and dragon fruit peel juice into jelly candy which is beneficial for health.