Research Paper
Year: 2020 | Month: March | Volume: 7 | Issue: 3 | Pages: 168-174
Effect of Red Dragon Fruit Peels (Hylocereus polyrhizus) As a Natural Dye and Preservatives on Chicken Nuggets
Najla Lubis, Jefri Agustiono, Ismail D, T. Gilang Pradana
Faculty of Science and Technology, Universitas Pembangunan Panca Budi, Medan, Indonesia, 20122
Corresponding Author: Najla Lubis
ABSTRACT
This study aims to determine the influence of red Dragon fruit Peel Extract (Hylocereus Polyrhizus) as natural dyes and preservatives on chicken nuggets. The study uses the group Random Plan (RAK) method with 2 treatment factors. The first factor is the addition of Red Dragon fruit peel extract concentration consisting of 4 levels of treatment of 0%, 10%, 30%, and 50%. The second factor is the length of storage at 27 °c with 4 levels of treatment, i.e. 0, 12, 24 and 48 hours. The analysis parameters include moisture content, degree of acidity and saving power. The results showed that the addition of red dragon fruit peel extract concentrations at 50% treatment is the most optimal as a natural preservative because it can produce a higher shelf life of 46 hours with a water content of 34.38%. The result of chemical quality analysis of nutrients in chicken nuggets with red dragon fruit extract is the degree of acidity (pH), protein levels (% b/b), carbohydrate levels, and total fat content. The results of the protein test were conducted on samples of 13.9 (P0L0), 11.6 (P1L1), 10.7 (P2L2) and 10.0 (P3L3). Carbohydrate test Results (% b/b) are 32.0 (P0L0), 30.3 (P1L1), 28.8 (P2L2) and 28.4 (P3L3). The results of total fat content test (% b/b) are 8.04, (P0L0), 7.73 (P1L1), 7.51 (P2L2) and 6.47 (P3L3).
Keywords: Red Dragon Fruit Skin, Hylocereus polyrhizus, Chicken Nugget, Natural Preservatives
[PDF Full Text]