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ABSTRAK Kulit buah naga merah mengandung serat, antioksidan, dan antimikroba yang cukuptinggi sehingga apabila digunakanpadapembuatanmi basah dapat memperkaya kandungan nutrisi dan memperpanjang umur simpanmi basah.Penelitian ini bertujuan untuk mengetahui pengaruh penggunaankulit buah naga merah dalam bentuk sari terhadap kadar serat kasar, daya simpan, karakteristik sensoris pada mi basah.Penelitian dirancang menggunakan Rancangan Acak Lengkap terdiri dari 5 ulangan dan 4 perlakuan yakni penggunaan sari dengan konsentrasi 0% (P0); 30% (P1); 60% (P2); dan 90% (P3). Sampel mi basah dengan perlakuan P3memberikan hasilterbaik dengan kadar serat kasar sebesar 2.10%, daya simpan selama 43.2 jam, tekstur kenyal serta berwarna merah muda. Peningkatan konsentrasi sari yang digunakan meningkatkan kandungan kadar serat kasar, daya simpan, dan daya terima panelis terhadap produk mi basah. Kata kunci: Daya simpan, Kulit buah naga merah, Mi basah, Serat ABSTRACT Red dragon fruit peel contains high fiber, antioxidants, and antimicrobials, so when used in making wet noodles, it can enrich the nutritional content and extend the shelf life of wet noodles. The purpose of this research was to determine the effect of using red dragon fruit peel in the form of juice on crude fiber content, shelf life, and sensory characteristics of wet noodles. This research was designed using a completely randomized design consisting of 5 replicates and 4 treatments, namely the use of juice with a concentration of 0% (P0); 30% (P1); 60% (P2); and 90% (P3). Samples wet noodles with P3 treatment experienced the best treatment with crude fiber content of 2.10%, shelf life for 43.2 hours, chewy texture and pink color. Increasing the concentration of juice used increases the crude fiber content, shelf life, and panelist acceptance of wet noodles products. Keywords: Shelf life, Fiber, Red dragon fruit peel, Wet noodles

This study was conducted to evaluate the quality features, antioxidant capabilities, microbiological and sensory aspects of yogurt fortified with 2%, 5%, and 7% red dragon (RD) peel powder. The yogurt was formulated using the classical technology adapted to laboratory conditions. The results of the physicochemical properties showed significant differences in pH (4.73–4.36), acidity (0.18–0.16 g lactic acid/100 g), and ascorbic acid (1.17-1.34 mg/100 g) among different yogurt formulations (P

Jelly candy is a product with a soft and chewy texture due to a gelling agent such as pectin and carrageenan. Red dragon fruit peel widely uses as natural pectin in various products, one of which is jelly candy. However, the resulting product has a less chewy texture. Thus, combining the natural pectin and carrageenan is expected to improve jelly candy’s physicochemical characteristics. Moreover, in jelly candy products, the combination of carrageenan with red dragon fruit peel pectin have not been applied. The methods in this research consisted of extraction of red dragon fruit peel and jelly candy making. This study uses completely randomized design with two factors: the concentration (3.5%, 4%, 4.5%) and ratio (2:1, 1:1 and 1:2) of red dragon fruit pectin and carrageenan. The jelly candy obtained were observed for its texture, color and moisture content. Hardness, cohesiveness, gumminess and chewiness were analyzed to determine the texture of jelly candy. The result showed a combination of red dragon fruit peel pectin and carrageenan within a ratio of 2:1 at 4.5%, selected as the best ratio and concentration in making jelly candy. The jelly candy had a hardness value of 421.59±7.94 g, cohesiveness 0.39±0.01, gumminess 122.22±2.77, chewiness 117.54±2.61, lightness 32.39±0.16 and moisture content 45.83±2.68%. This study provides new insight into gelling agents used to produce jelly candy and the effect on the physicochemical characteristics of jelly candy product.

Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06%