scholarly journals Reducing the stickiness of dragon fruit skin extract powder as food colorant by addition of maltodextrin during freeze drying

2020 ◽  
Author(s):  
Dian Shofinita ◽  
Yazid Bindar ◽  
Tjokorde Walmiki Samadhi ◽  
Arwinda Aprillia Jaelawijaya ◽  
Mifta Fawwaz
Keyword(s):  
Freeze Drying ◽  
Skin Extract ◽  
Food Colorant ◽  
Fruit Skin ◽  
Dragon Fruit

Effect of Ethanol Addition as Extraction Solvent on The Content of Bioactive Materials in Dragon Fruit Skin Extract and Powder

REAKTOR ◽  
2020 ◽  
Vol 20 (2) ◽  
pp. 68-74
Author(s):  
Dian Shofinita ◽  
Yasid Bindar ◽  
Tjokorde Walmiki Samadhi ◽  
Arwinda Aprillia Jaelawijaya ◽  
Mifta Fawwaz
Keyword(s):  
Freeze Drying ◽  
Pure Water ◽  
Food Additives ◽  
Total Phenolic ◽  
Skin Extract ◽  
Bioactive Materials ◽  
Extraction Solvent ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Ethanol Addition

This study aims to produce natural pigments for food prepared from dragon fruit skin by extraction and freeze-drying and to assess the effect of additional ethanol as extraction solvent on the process yield. During extraction stage, the effect of solvent (pure water and additional ethanol) on the yield of bioactive materials was assessed. Furthermore, during freeze-drying, the effect of maltodextrin addition as carrier agent on the quality of powder has also been evaluated. It has been found that the addition of ethanol as extraction co-solvent may give a positive effect on the yield of bioactive materials in the dragon fruit skin extracts, including the contents of anthocyanin, betacyanin, and total phenolic compounds. Regarding freeze drying, it was found that high recoveries of bioactive materials (84-92%) had been achieved, which indicates that freeze-drying may be suitable for drying such heat-sensitive materials. In addition, it was found that the addition of 10% maltodextrin as carrier agent may decrease the moisture content of the powder significantly, up to 8.162.12%, which is beneficial for its storage stability.Keywords: betacyanin; food additives; dragon fruit; extraction; anthocyanin.

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

2019 ◽  
Vol 6 (1) ◽  
pp. 62-69
Author(s):  
Meri Septiana ◽  
Suci Wulan Pawhestri ◽  
Nurhaida Widiani ◽  
Rina Budi
Keyword(s):  
Water Content ◽  
Water Concentration ◽  
Sweet Taste ◽  
Skin Extract ◽  
Black Rice ◽  
Crude Fiber Content ◽  
Washing Process ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Washing Water

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.

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

2017 ◽  
Vol 53 (4) ◽  
pp. 237
Author(s):  
Rahmawati Raharjo ◽  
Sri Agus Sudjarwo ◽  
Reny I'tishom
Keyword(s):  
Lead Acetate ◽  
Sperm Morphology ◽  
Control Group ◽  
Skin Extract ◽  
Fruit Extract ◽  
Testicular Spermatozoa ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Significant Difference ◽  
The Difference

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.

scholarly journals Fabrication and characterization of a pH‐sensitive intelligent film incorporating dragon fruit skin extract

2021 ◽  
Author(s):  
Nurnabila Afiqah Azlim ◽  
Abdorreza Mohammadi Nafchi ◽  
Nazila Oladzadabbasabadi ◽  
Fazilah Ariffin ◽  
Pantea Ghalambor ◽  
...  
Keyword(s):  
Ph Sensitive ◽  
Skin Extract ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Fabrication And Characterization

scholarly journals Literature Review: Food Processing in Minimizing Chemical Contamination of Rhodamin B in Shrimp Paste and Chlorpirifos Residue in Fresh Vegetables Garnish Which are Circulating in the Communities in Indonesia

2020 ◽  
Vol 12 (4) ◽  
pp. 276
Author(s):  
Nuur Anisa Aprilianintyas
Keyword(s):  
Rhodamine B ◽  
Food Processing ◽  
Residue Level ◽  
Red Yeast Rice ◽  
Skin Extract ◽  
Chemical Contamination ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Chlorpyrifos Residue ◽  
Rhodamin B

Introduction: Food circulation among communities is prone to chemical contamination. The contamination is obtained from both food processing and food cultivation (planting, raw materials). One of the examples related to chemical contamination can be seen in the contamination of rhodamine B on Terasi. Although there is a prohibition on using Rhodamine B compounds in food add-ons, which is listed in Regulation of Ministry of Health of Republic Indonesia No.722/Menkes/Per/IX/1988, its usage is widely found. Similarly, chlorpyrifos pesticide residue in lalapan is the other example provided. The usage of it remains to continue even though the result of pesticide residue value is under BMR SNI 7313:2008. The article aims to study food processing efforts in minimizing the chemical contamination of Rhodamine B in shrimp terasi and chlorpyrifos residue in the lalapan vegetables in the communities in Indonesia. A literature review on scientific publications was undertaken through Google Scholar, ResearchGate, Neliti, ScienceDirect, LIPI, Directory Open Acces Journal, and Crossref. The keywords used were related to rhodamin B on terasi, synthetic dyes on terasi, natural dyes for terasi, vegetable pesticide residues, Chlorpyrifos residue on vegetables, and how to reduce chlorpyrifos residue in vegetables. All of them were published between the 2015 – 2020 period. Discussion: Chlorpyrifos residue in vegetables can be reduced by washing, soaking brine, and boiling. The usage of rhodamine B on Terasi can be replaced by the application of dragon fruit skin extract and angkak (red yeast rice) for natural dye alternatives. Conclusion: Washing food with running water and soaking it in hot water before food consumption can lower chlorpyrifos residue level in dark vegetables. However, it is more significant to lover the residue level through the boiling step. The use of natural pesticides can be used as the choice of alternative. Moreover, rhodamine B on terasi can be replaced with natural dye alternatives such as angkak (red yeast rice) and dragon fruit skin extract.

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

2018 ◽  
Vol 3 (2) ◽  
pp. 166
Author(s):  
Yuska Novi Yanty ◽  
Vetria Ade Siska
Keyword(s):  
Physical Properties ◽  
Vitamin B1 ◽  
Skin Extract ◽  
Test Results ◽  
Physical Test ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
The Family ◽  
Irritation Test ◽  
Skin Quality

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.

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

2019 ◽  
Vol 1 (1) ◽  
Author(s):  
Chairuni AR ◽  
Teungku Mia Rahmiyati ◽  
Zikrillah Zikrillah
Keyword(s):  
Shelf Life ◽  
Water Content ◽  
High Water Content ◽  
Skin Extract ◽  
Average Value ◽  
Organoleptic Test ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Unstable Molecules ◽  
Β Carotene

<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>

scholarly journals IDENTIFIKASI BORAKS PADA PENTOL BAKSO YANG DI KELURAHAN AIR HITAM DENGAN PEREAKSI KULIT BUAH NAGA MERAH (Hylocereus polyhizus)

2021 ◽  
Vol 3 (1) ◽  
pp. 58-64
Author(s):  
Dwi Lestari ◽  
Mutia Dewi ◽  
Suci Cahya Ningsih ◽  
Hidayati Hidayati
Keyword(s):  
Descriptive Analysis ◽  
Skin Extract ◽  
Sample Collection ◽  
Fruit Peel ◽  
Rice Cake ◽  
Negative Results ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Testing Data ◽  
Sample Testing

Borax is often misused to preserve various foods such as wet noodles, meatballs, rice cake, rhombus and so on. Red dragon fruit skin contains secondary metabolites, namely anthocyanin, anthocyanin is the most important and widespread dye in the skin of red dragon fruit, but the use of red dragon fruit peels has not been studied much naturally. The purpose of this study was to identify borax on the meatball sold in the Air Hitam district with the red dragon fruit skin reagent (Hylocereus polyhizus). This research is experimental with data collection techniques by accidental sampling. In this study used several samples of meatball pentol purchased at the meatball merchant located in Air Hitam Village by using dragon fruit peel and AgNO3 reagent as a comparison indicator. This research includes plant determination, sample collection, sample preparation, spike making, dragon fruit skin extract reagents and qualitative sample testing. Data analysis using descriptive analysis method. The results of the identification of borax on 5 meatball samples using color reagents from the extract (essence) of the red dragon fruit peel and AgNO3 reagent as a comparative indicator showed that all samples of the meatball obtained Negative results

scholarly journals Increasing the Yield of Powder and Bioactive Materials during Extraction and Spray Drying of Dragon Fruit Skin Extracts

2021 ◽  
Vol 53 (6) ◽  
pp. 210612
Author(s):  
Dian Shofinita ◽  
Yazid Bindar ◽  
Tjokorde Walmiki Samadhi ◽  
Najwa Shufia Choliq ◽  
Arwinda Aprillia Jaelawijaya
Keyword(s):  
Antioxidant Activity ◽  
Spray Drying ◽  
Natural Antioxidants ◽  
Protein Isolate ◽  
Total Phenolic ◽  
Skin Extract ◽  
Bioactive Materials ◽  
Fruit Skin ◽  
Dragon Fruit ◽  
Spray Dried

One potential utilization of dragon fruit skin is to produce bioactive materials as natural antioxidants and colorants for the food industry by extraction and spray drying. This study investigated the quality (total phenolic compounds/TPC, betacyanin and betaxanthin contents, and antioxidant activity) of the extracts and spray-dried products, and the quantity (powder yield) obtained by the use of different types and amounts of spray drying agents. Two drying agents were introduced during spray drying, i.e. maltodextrin and whey protein isolate (WPI). The result showed that a lower extraction solvent to solid ratio may result in a lower yield of TPC, betacyanin and betaxanthin contents, and also in antioxidant activity of the dragon fruit skin extract. In addition, maltodextrin and WPI were found to be able to significantly increase the yield from spray drying. The highest yield (72.7 ± 8.4%) was obtained with the use of 40% maltodextrin as drying agent, while the control yielded 9.5 ± 1.8%. Furthermore, it was found that the spray-dried product could recover more than 90% of the TPC and betacyanin in the extracts, which indicates that spray drying may be suitable for heat-sensitive materials.

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