Red Dragon Research Articles

The Effect of Giving Red Dragon Fruit Juice on Changes in Leukocyte Levels and Fatigue Time in Maximum Intensity Physical Exercise

Physical exercises contribute to oxidative tresses to cause fatigue and reduce the level of antioxidants in the body so that it affects physical fitness. Antioxidants are needed to neutralize free radicals and prevent damage to oxidative stress. This study aimed to determine the effect of red dragon fruit juice (Hylocereus polyrhizus) on leukocyte levels and tiring time in maximum intensity physical exercise. This research is the experimental research of the pre-test and post-test control group design. The research samples were divided into two groups, i.e. the control and treatment groups. Leukocyte levels were checked by using 2ml blood samples with hematology analyzers. Tiring time was determined by a treadmill test, in which the subject was asked to run until he/she reached maximum pulse. The minute the subject feels fatigued was documented as tiring time. This study showed significant results of leukocyte levels before and after treatment with a p-value of 0.005, tired time showed a p-value of <0.001, in which there was the lateness of tired time among the intervention group. Subjects who were given red dragon juice showed there was no increase in leukocyte levels and experienced lateness in the occurrence of tired time. That showed a better physical fitness level among the intervention group.

Electrical Analysis of Red Dragon Fruit Stem (Hydrocereus polyrhizus) as a Source of Electrical Energy

This research aims to analyze electricity in the red dragon of fruit stem. The dragon fruit stem used are the red dragon fruit stem (Hydrocereus Polyrhizus). The type of research used is experimental research. The testing phase is the measurement of electricity from the paste and red dragon fruit stalks using a variation of time and number of stem. The highest research results were found in 5 red dragon fruit stick paste arranged in series, were (current 0.1 mA; voltage 2.8 V; power 0.28 W; energy 504 J). We found the highest research results in 15 red dragon fruit stick paste arranged in series, namely (current 0.35 mA; voltage 9.2 V; power 3.22W). We found the highest research results in 15 red dragon fruit stick paste arranged in parallel, namely (current 2 mA; voltage 1 V; power 1.92 W). The conclusion of this research is that the longer the time variation, the lower the current, voltage, power, and energy, while the more the variation in the number of stem, the greater the current, voltage, power, and energy produced.

PERTUMBUHAN STEK BATANG BUAH NAGA MERAH (Hylocereus costaricensis L.) BERBAGAI UKURAN AKIBAT PEMBERIAN AIR KELAPA DENGAN CARA YANG BERBEDA

Dragon fruit is one type of plant that is quite popular in Indonesia because of its sweet taste and high selling price. Dragon fruit has various types, including dragon fruit with red flesh, white flesh with yellow skin color and red skin with white flesh. Dragon fruit contains high betacharotene and antioxidants to prevent cancer and ward off free radicals. The fiber content in it can facilitate digestion, prevent colon cancer, and cope with diabetes. The objectives of this study were to determine effect of length stem cuttings on the growth of red dragon fruit cuttings, effect of different methods of giving between immersion and watering coconut water on the growth of dragon fruit cuttings, and interaction lengths cuttings and how to give coconut water to the growth of dragon fruit cuttings. The results showed that red dragon fruit stem lengths of 25 cm and 30 cm give better results than 15 cm and 20 cm. Dragon fruit stem lengths of 25 cm and 30 cm had a significant effect on bud emergence variables, number of shoots, average shoot length per cuttings and number of roots, but the root length variables, root wet weight and root shoot ratio were not significantly different. The method of giving coconut water shows that watering is better than soaking. but on the variable number of shoots per cuttings, the average length of shoots per cuttings, root wet weight and root crown ratio had no significant effect. There is no interaction between rod length and means giving coconut water to the growth of red dragon fruit cuttings on all observed variables.

Antibacterial potential of red dragon fruit peel yogurt (hylocereus spp.) against bacillus subtilis bacteria in hypercholesterolemic wistar rats

Background: Fruit peel is a part of red dragon fruit that weighed 30-35% of the fruit weight and has not been used optimally. Red dragon fruit peel contains fiber, vitamin, flavonoid, tannin, alkaloids and has the potential as an antibacterial. Red dragon fruit peel can be processed into yogurt.Objectives: This research examined the antibacterial potential of red dragon fruit peel yogurt against Bacillus subtilis in hypercholesterolemic Wistar rats.Materials and Methods: Materials tested in this study were negative control, positive control, and caecum of hypercholesterolemic Wistar. This study used chloramphenicol as the positive control (K+) and DMSO 10% as the negative control (K-). The K1; K2; K3 were orally administered with 1.8 mL; 2.7 mL; 3.6 mL of red dragon fruit peel yogurt, respectively. Red dragon fruit peel yogurt was administered daily for 28 days. Caecum was collected and tested for antibacterial activity using disk diffusion (Kirby Bauer). The Bacillus subtilis was obtained from the Microbiology Laboratory of Center for Food and Nutrition Studies Universitas Gadjah Mada.Results: The average inhibition zone in K-; K+; K1; K2; K3 were 0.00±0.00 mm; 11.5±1.41 mm; 11.5±0.96 mm; 10.13±0.66 mm; 10.38±1.12 mm, respectively. The experimental animal groups, which received 2.7 mL and 1.8 mL of red dragon fruit peel yogurts, showed a significant difference compared to the positive control group (p= 0.026 and p=0.021, respectively). When the dose was increased to 3.6 mL, it showed no statistical difference in results (p=1.000).Conclusions: Red dragon fruit peel yogurt has an antibacterial potential against Bacillus subtilis.

FORTIFIKASI FE MINUMAN SUSU FERMENTASI KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) MENINGKATKAN KADAR HEMOGLOBIN DAN STATUS GIZI REMAJA PUTRI ANEMIA

Background: Adolescent girls are particularly susceptible to iron deficiency anemia. Iron fortification is easier to accept than supplementation. Probiotics and prebiotics can increase mineral absorption and optimize nutrient absorption and have been shown to improve iron status and reduce anemia. Objectives: To determine effect of Fe fortification on Fermented Milk of Red Dragon Fruit (Hylocereus polyrhizus) peel on hemoglobin levels and nutritional status in anemic adolescent girlsMethods: This study was a randomized controlled trial with a pre and post test design with a total of 40 anemic adolescent girls. Subjects were divided into 2 groups, namely control group and treatment group. Treatment group was given a fermented red dragon fruit (Hylocereus polyrhizus) peel milk with iron fortification of 100 ml/day for 3 weeks. Blood sampling to determine hemoglobin levels and measurement of nutritional status before and after intervention.Results: Based on the results of statistical tests, there was no difference average on treatment group and control group hemoglobin levels before intervention with p-value=0.355. There was a difference average on treatment and control groups hemoglobin levels after intervention (p-value =0.000). There was a difference average on hemoglobin levels before and after treatment in the treatment group (p&lt;0.001) but not in the control group (p-value=0.777). There was a difference average on treatment and control groups nutritional status both before and after intervention (p-value = 0.018 and p-value = 0.006). There was a difference average of nutritional status before and after intervention on treatment group (p&lt;0.001), but not in control group (p-value = 0.165).Conclusion: Fe Fortification on Fermented Milk of Red Dragon Fruit (Hylocereus polyrhizus) Peel can increase Hb levels and nutritional status in treatment group but not in control group

CARBOHYDRAT BY DIFFERENT ANALYSIS OF DRAGON FRUIT LEATHER TEA

The key to managing blood sugar levels is managing carbohydrate intake. This is because carbohydrates are responsible for raising blood sugar levels. Managing the quantity of carbohydrates is the main goal, although choosing slow-digesting carbohydrates with high fiber content also helps. Apart from carbohydrates, people with diabetes need to also limit their intake of salt, saturated fat, and avoid trans fats. For people with diabetes, it is highly recommended to include fiber and healthy fats in the daily diet. The research aims to: 1. Know the differences in carbohydrate content consisting of starch, reduced sugar and crude fiber in dragon skin tea mechanically and manually, 2. Knowing the carbohydrate content different; 3. Knowing the number of calories in a 100 gram serving of tea. The treatments were carried out using two drying techniques, namely oven drying (mechanical) and manual drying (sunlight). The test carried out is proximate testing. The resulting product is a functional food processed product that has an additional function as a food processing product for health. The herbal tea is made from red dragon fruit skin as raw material. Red dragon fruit skin tea has a function as a medicine for type 2 diabetes mellitus. From the laboratory test results obtained by different carbohydrate values for dragon skin tea with mechanical treatment is 41.83% and the total calorie is 201.57 kcal per 100 grams.

LITERATURE REVIEW: PENGARUH PEMBERIAN JUS BUAH NAGA MERAH TERHADAP PENURUNAN KADAR GULA DARAH PADA PASIEN DIABETES MELITUS TIPE ll: LITERATURE REVIEW: PENGARUH PEMBERIAN JUS BUAH NAGA MERAH TERHADAP PENURUNAN KADAR GULA DARAH PADA PASIEN DIABETES MELITUS TIPE ll

Background: Diabetes mellitus is a non-communicable disease. Diabetes mellitus can be controlled by administering insulin therapy. In addition to insulin therapy controlling blood sugar levels can be done by using dragon fruit. The purpose of this review literature is to determine the effect of giving red dragon fruit juice on reducing blood sugar levels in patients with type II diabetes mellitus in 2020. Research Methods: this research uses the literature study method or literature review, literature studies can be obtained from various sources both journals, books, documentation and literature that is critically reviewing or reviewing the knowledge, ideas or findings contained in a literature. Research Results: the effect of giving dragon fruit juice on reducing blood sugar levels in patients with type II diabetes mellitus conducted by previous studies various health benefits made an herbal drink to reduce blood sugar levels and can be applied by various research subjects such as adolescents, adults and the effective elderly for reducing blood sugar levels can be seen from the decrease in pre-test and post-test scores. Conclusions and Recommendations: Therapy for giving dragon fruit juice can be done anywhere, not only for diabetics, but this dragon fruit has many benefits and can be consumed by teenagers, adults Keywords: dragon fruit, diabetes

UTILIZATION OF SUGAR PALM FRUIT AND RED DRAGON FRUIT IN MAKING OF VELVA

Velva is a frozen dessert made from fruits and vegetables which has low fat and high fiber. The purpose of this research was to obtain the best combination of s ugar palm fruit and red dragon fruit puree on the quality of velva . This study used a complete ly randomized design with five treatments and three replications, resulting in 15 experimental units. The treatment s in this research were the ratio of sugar palm fruit puree and red dragon fruit puree, included with level namely (90:10), (80:20), (70:30), (60:40), (50:50). Parameters observed in this study included were overrun, melting time, crude fiber content, total solids, pH, antioxidant and sensory assessment (descriptive and hedonic taste ). Results of the research showed that addition of sugar palm fruit puree and red dragon fruit puree significantly affected to overrun, melting time, crude fiber, total solids, pH, antioxidant and sensory taste. The best treatment was a treatment with sugar palm fruit puree and red dragon fruit puree (50:50) with 5.46 % overrun, 7.35 minutes melting time, 1.30 % crude fiber , 23.92% total solids, 3.32 pH, and 80.13 IC 50 (μg/ml) antioxidant . The result of the descriptive test of the velva from the best treatment was purple, scented with red dragon fruit flavor, red dragon fruit taste, soft textured, and for overall acceptance the panelists like the velva produced. Keywords : Velva; sugar palm fruit, red dragon fruit

Analisis Saluran Pemasaran Buah Naga Organik di Desa Jambewangi, Kabupaten Banyuwangi

Red dragon fruit is one of the strategic horticultural commodities that is growing rapidly in Banyuwangi because it has an exotic appearance and produces fruit that can be consumed. One area that cultivates organic red dragon fruit was Jambewangi. There were several problems in Jambewangi, such as farmers didn’t know profit distribution and cost’s share between marketing channels in organic red dragon fruit. The purpose of this study was to analyze the profit share and cost-share in Jambewangi. Determination of the research location used the purposive method and the method of determining the respondents used the snowball sampling method. The data used in this study are primary data and secondary data. The analysis used is the quantitative analysis used to measure the profit’s share and cost’s share. The results of the analysis can be concluded that the highest profit share value was found in channel 1 with 76.17% and the lowest cost share was also found in channel 1 with 23.83%. This result showed that channel 1 was the most efficient organic red dragon fruit marketing channel, compared to other marketing channels.

THE EFFECT OF 200 GRAM AND 500 GRAM RED DRAGON FRUIT JUICE (Hylocereus polyhizus) IN INCREASING OF HEMOGLOBIN LEVEL ADOLESCENT GRILS IN SMA NEGERI I BANGUNTAPAN BANTUL 2020

Teenage girls are prone to suffer from anemia because of a lot of blood loss during menstruation. Iron deficiency can cause them to be weak, and make them difficult to concentrate, because hemoglobin cannot carry enough protein and oxygen. Dragon fruit contains a lot of iron (Fe) to form red blood cells, and vitamin C can accelerate the absorption of iron for the body. To determine the effect of giving red dragon fruit juice (Hylocereus Polyrhizus) on the increase of hemoglobin in the post-menstrual adolescent girls at SMA Negeri 1 Banguntapan. The research design was a quasy experiment using pre- and post-test nonequivalent control group design. The study population consisted of 54 people. The study sample comprised 18 people consisting of 9 control groups and 9 intervention groups. Sampling was conducted with purposive sampling. The data collected were the hemoglobin levels of Grade XI of Social Science students at SMAN 1 Banguntapan, Bantul. Dragon fruit juice 200 grams is effective for increasing hemoglobin levels adolecent girls in SMA Negeri I Banguntapan Bantul p value 0.011 (p value &lt;α (0.05).Dragon fruit juice 500 gram is effective for increasing hemoglobin level adolecent girls in SMA Negeri I Banguntapan Bantul p value 0.009 (pvalue &lt;α (0.05).There was no significant difference on the dragon fruit juice 200 gram and 500 gram in increasing hemoglobin level adolecent girls in SMA Negerei I Banguntapan Bantul p value 0.280 (P value &gt; 0.05)&#x0D; Keywords: Dragon Fruit Juice; Hemoglobin Levels; Adolescent Girls

Physicochemical characteristics of chicken egg whites by addition of red dragon fruit extract (Hylocereus Polyrhizus) at different fermentation times

Nutritious food is important for humans. Eggs are a highly nutritious food. However, eggs have a weakness, which is easily damaged. Natural damages, biological, chemical or damages caused by microorganisms. Damages can occur through the egg pores. Therefore, egg processing is very important to maintain egg quality, including fermented eggs. Egg whites processing using three LAB (Lactobacillus bulgaricus, Lactobacillus achidopillus and Streptococcus themophillus) with the addition of red dragon fruit (Hylocereus polyrhizus). Dragon fruit can be used by lactic acid bacteria as an energy source to live and grow well in products. The purpose of this study was to determine the effect of fermentation time and the addition of red dragon fruit on physicochemical characteristics. This study used a completely randomized design (CRD) with 5 treatments with 5 replications. The treatment in this study was fermentation time, namely 0 hours, 6 hours, 12 hours, 18 hours and 24 hours. The parameters measured were water content, lactic acid, and pH value in fermented egg whites with the addition of red dragon fruit. The results of this study explained that the duration of fermentation had a significant effect on the total acid, pH value, while the length of fermentation had no significant effect on water content. It was recommended that egg whites with the addition of red dragon fruit were fermented at 24 hours produced good physicochemical characteristics.

Edible coating made of taro starch and red dragon fruit peel extract

Edible coating is a technique for food preservation that improves product quality. This research was conducted to introduce innovative edible coating packaging that is environmentally friendly and safe in food products with the aim to extend shelf life and the ability to prevent microbial growth. Edible coating was made from taro starch, CMC, glycerine, stearic acid, and dragon fruit peel extract, then pH analysis and antibacterial activity test against Staphylococcus aureus were carried out. It is known that the characteristic of the edible coating produce with the best pH value and antibacterial activity against Staphylococcus aureus were of obtained in 1.0 % concentration namely 5.197 and 1.685 mm, respectively. The average inhibition zone formed by dragon fruit peel extract has a weak inhibitory power against Staphylococcus aureus bacteria.

FORMULASI BLUSH ON STICK DENGAN ZAT PEWARNA ALAMI EKSTRAK KERING BUAH NAGA MERAH (HYLOCEREUS POLYRHIZUS L.)

Blush On is a cosmetic preparation that applies color to the cheek with an artistic touch so that it it can enhance the aesthetics of Make up. One of the natural ingridients that can used as a dye is Red Dragon fruit (Hylocereus polyrhizus L.) because they contain the pigments betasianin that function as a color pigment. The Purpose of this study was to determine wheter the dry extract of red dragon fruit can be use as dye in blush on stick form and to evaluate the blush on form.The Blush on formula made using dyes from the dry extract of red dragon fruit with different concentration of 0%, 10%, 15% and 20% with additional ingridients of glycerin, zinc oxide, lanolin, isopropyl myristate, sodium metabisulfite, carnauba wax, talc and oleum rosae. The evaluation of product included organoleptic test, homogeneity test, pigment stability test, sotarge stability test, pH test, polish test, crack test, hedonic test and irritation test. All formulas have met the requirements of the homogeneity test, pH test, polish test and crack test. Organoleptic test showed the blush preparation has the specific odor of oleum rosae and the the blush has a solid stick. The blush with a concentration of 0% is white, the blush with a concentration of 10% is pink, the blush with a concentration of 15% is light purplish red, the blush with a concentration of 20% is dark purplish red. For F1 (10%), F2 (15%) and F3 (20%) preparations were only stable until week 5 and were unstable to light. The result of the irritation test showed that the blush preparation did not show any irritation reactions. The result of the hedonic test showed that F3 (20%) was the most preferred by the panelists

Harvest Time has an Effect to the Quality of Red Dragon Fruits (Hylocereus polyrhizus (Weber) Britton &amp;amp; Rose) during Storage

TThe aim of this research is to know the influence of harvest time variety against the quality of red dragon fruits (Hylocereus polyrhizus (Weber) Britton &amp;amp; Rose) during storage. This research utilizes Complete Random Design (CRD) non factorial with three repetitious. The observed factor is harvest time factor of red dragon fruits (Hylocereus polyrhizus (Weber) Britton &amp;amp; Rose) which comprises of 30 HSA, 32 HSA, 34 HSA, 36 HSA and 38 HSA. The obtained data is analyzed by style examination analysis (ANOVA). If the treatment tangible impact so that it is continued by BNJ 0,05 test. The observed parameters are: fringe color and fruit skin, fruit succulence, fruit substance and fruit quality decrease. The research results indicate that after harvested, fringe color and the skin of red dragon fruits (Hylocereus polyrhizus (Weber) Britton &amp;amp; Rose) on all harvest time have hue color 5GY. As for value mark and chroma, after harvested and saved is different. The succulence of red dragon fruits (Hylocereus polyrhizus (Weber) Britton &amp;amp; Rose) harvest time 30 HSA is more succulent in comparison to the other harvest time after saved for 6 days. Harvest time 32 HSA has the highest fruit hardness level compared to other harvest times. The highest fruit weight loss was obtained at the 38 HSA harvesting age treatment. The color and taste of dragon fruit that the panelists liked the most was the harvest age of 32 HSA with the respective percentages of 46.67% and 53.33%.

Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus)

Betacyanins have been reported to provide prominent health-promoting effects, in addition to contributing to the exotic color and pleasant palate of red dragon fruit that has been attracting universal interest for over a decade. An accurate determination of betacyanins in dragon fruit is important if we are to benefit from the nutraceutical features of these compounds. Seven betacyanin pigments have been identified and extracted by means of ultrasound-assisted techniques from red dragon fruit. Chemometric tools such as Box–Behnken Design (BBD) in conjunction with response surface methodology (RSM) have been successfully used to evaluate and optimize the relevant extraction variables i.e., temperature (A: 10, 35, 60 °C), solvent composition (B: 20, 50, 80% methanol in water), sample to solvent ratio (C: 0.1:10, 0.2:10, 0.3:10 g/mL), power (D: 20, 45, 70%), and cycle (E: 0.3, 0.5, 0.7 s−1). The results obtained from the analysis of variance (ANOVA) suggest that the solvent composition (p 0.0063), sample to solvent ratio (p 0.0126), and cycle (p 0.0302) are the most influential variables in betacyanin extraction. The optimal variable settings for ultrasound-assisted extraction (UAE) were a 54.6 °C extraction temperature, 0.3 s−1 cycle, 20% ultrasound power, 21.4% methanol in water solvent composition, 0.2:10 sample to solvent ratio, and a 5 min extraction time. The validation of the method for repeatability and intermediate precision provided excellent results at 1.56% and 2.94% respectively. Furthermore, the novel UAE method was successfully used for the determination of betacyanins content in red dragon fruit from different geographic origins.

Antibacterial Activity of Methanol Extract of Red Dragon Fruit Peel ( Hylocereus polyrhizus) against MethicillinSusceptible Staphylococcus aureus ( MSSA) ATCC 25923 and Methicillin Resistant Staphylococcus aureus (MRSA) In Vitro

Background: Staphylococcus aureus is one of the most virulent Staphylococcus which could cause systemic broad-spectrum infections and developed resistant strains. Red dragon fruit (Hylocereus polyrhizus) peel has a broad antibacterial activity against both gram-negative and positive bacteria, including Staphylococcus aureus. Objective: To determine and compare the antibacterial activity of methanol extract of red dragon fruit peel against Methicillin-Susceptible Staphylococcus aureus ATCC 25923 and Methicillin-Resistant Staphylococcus aureus. Method: Well diffusion test method was performed on 5 concentrations: 100%, 75%, 50%, 25%, and 0%, dissolved in DMSO 10% where at a concentration of 100% contains 1g/mL extract. The inhibition zone elicited as clear zone around the well then measured and analyzed with SPSS using One-Way ANOVA and Post Hoc LSD, to determine the significance of each concentration. Results: The mean diameter of the inhibition zone observed towards Methicillin-Susceptible Staphylococcus aureuswas 9.5333 ± 0.26822 - 15.4167 ± 0.22048, while bigger zone was found in Mueller-Hinton plate with Methicillin-Resistant Staphylococcus aureus which is 12.30 ± 0.20817 - 17.80 ± 0.25166 mm. Conclusion: This study showed that methanol extract of red dragon fruit peel has antibacterial activity against S. aureus, and shows higher antibacterial activity against Methicillin-Resistant Staphylococcus aureus than MethicillinSusceptible Staphylococcus aureus.

Karakteristik Kimia dan Organoleptik Biskuit dengan Penambahan Tepung Kacang Kedelai (Glycine max) dan Tepung Kulit Buah Naga Merah (Hylocereus costaricensis)

Indonesia is a country that has a high level of biscuit consumption. This is supported by many local food commodities. Therefore, many food products have emerged that use local food ingredients, such as bread, biscuits and cakes. One effort that can be made to enrich the nutritional content of biscuits is to add soybean flour which is rich in protein and flour of red dragon fruit peel which is rich in dietary fiber. The purpose of this study was to determine the effect of the ratio of wheat flour, soybean flour and red dragon fruit peel flour to chemical and organoleptic quality of biscuits. This research used a simple randomized block design with ratio of wheat flour, soybean flour, and red dragon fruit peel flour consisting of 10 levels: P0 (100%:0%:0%), P1 (80%:10%:10%), P2 (70%:20%:10%), P3 (60%:30%:10%), P4 (75%:10%:15%), P5 (65%:20%:15%), P6 (55%:30%:15%), P7 (70%:10%:20%), P8 (60%:20%:20%), P9 (50%:30%:20%). Each level is repeated 2 times. The parameters being observed were level of protein, fat, crude fiber, water, ash, and organoleptics (aroma, taste and texture). The results showed that the proportion of wheat flour, soybean flour and red dragon fruit peel flour had a very significant effect on level of water, protein, crude fiber, and organoleptic (taste, aroma, and texture). Treatment of biscuits with proportion of wheat flour 60%: 30% soybean flour: 10% red dragon fruit peel flour was the best treatment with level of water 6,58%, ash 0,76%, fat 27,95%, protein 9,74%, crude fiber 6,10%, organoleptic of taste 4,65 (delicious), aroma (rather tasty), and texture (rather not hard)

SENSORY RESPONSE OF WET NOODLES WITH SUBSTITUTION OF SUPER RED DRAGON FRUIT (Hylocereus costaricensis) PEEL

Innovation in increasing the wet noodles performance was conducted by substituting super red dragon fruit (pitaya) peel (DFP) puree to get DFP wet noodles that have red color and rich in fiber. Wheat flour (WF) was substituted with super red DFP puree in a portion of 0-20%. A single factor experiment arranged in Completely Randomized Design with four replications for each treatment was conducted. Hedonic and quality hedonic properties for color, aroma, texture, and taste were determined. Data were analyzed by the Friedman test continued by the Wilcoxon Sign Rank test. The DFP wet noodle with DFP puree substitution of 10% gave the best hedonic sensory response for overall acceptability with the properties of like for color, texture, and taste, but rather like for aroma. The DFP wet noodles have hedonic quality properties of a light reddish color, slightly scented of dragon fruit peel with a texture of rather hard and rather taste of DFP. The fiber content of the DFP wet noodles was 0.135 ± 0.003%.

Physio-chemical Characteristic of Red Dragon Fruit and Pineapple Jam

Red dragon fruit is one of fruit that easy to find in Indonesia. The availability of red dragon fruit is quite abundant, especially in harvest season. Sometimes, it became a problem when the fruit didn’t sell out and causing some change of quality. One way to extend the shelf life of red dragon fruit is by making jam. Jam is a gel-shape and semi solid food. The making of red dragon fruit jam was combined with the addition of pineapple that contain pectin which help the formation of gels. Sugar was added as sweetener and also as preservatives. On the other side, sugar have a role in gel formation with pectin. Commercial pectin was added to support gel formation in making jam. The factors observed in this study were concentrations of sugar (50,60,70%) and commercial pectin (0, 0.3, 0.5%) that might influence some quality parameters of jam such as spread ability, total soluble solid (TSS), pH, vitamin C and antioxidants value. The best characteristic of jam with spread ability 13.5, 70.5% of TSS value, pH was 4.39, vitamin C value was 0.81% and antioxidants value 19145.91 ppm was obtained with the addition of 50% sugar without the addition of pectin.

Red dragon fruit peel (Hylocereus polyrhizus) as feed biosupplement on performance of fattening rabbits

Peels of red dragon fruit (Hylocereus polyrhizus) as an agricultural by-product contain antioxidants and nutrients that can be used as one of the raw materials for animal feed. This study aims to determine the effect of various concentrations of peels of red dragon fruit (Hylocereus polyrhizus) as feed biosupplement on the performance of fattening rabbits. 20 rabbits were placed in individual cages and adapted to basal feed. They were fed with addition of the supplement concentration at 0% (DP0), 7% (DP7), 8% (DP8), and 9% (DP9) respectively for four weeks. Data were collected during the first, second, third and fourth weeks (including twenty-eight days) in the form of feed consumption, feed conversion, and weight gain. Data were subsequently analyzed using Analysis of Variance (ANOVA) with a 5% significance level. The results indicated the significance between the control treatment (DFP0%) and other treatments. The treatment with the addition of 9% biosupplement of the dragon fruit peel showed the highest performance improvement, with a mean value of feed consumption of 165.95 grams/day, mean of feed conversion of 3.61 and weight gain of 703.29 grams. In conclusion, this study demonstrates that the addition of fermented dragon fruit peel into the Rex rabbit feed can improve several aspects of rabbit performance.