Characteristics Of Red Dragon Juice (Hylocereus polyrhizus L) with Different CMC Concentrations In Cold Storage

Dyah Avidatul Ilma Hadi, Dian Purbasari

Abstract


Red dragon fruit (Hylocereus polyrhizus L) is a horticultural plant from the Cactaceae family that has a high sweetness level of around 13-15°Brix and a large water content of around 90%. Based on this, further processing is needed so that the nutritional value can be maintained and extend the shelf life. One way that can be done is to process it into fruit juice drinks. Dragon fruit juice is a form of diversification of fresh dragon fruit made into soft drinks through the process of squeezing or crushing the fruit with or without additional food ingredients. The obstacle that occurs during the process of making juice is the appearance of sediment when stored. Therefore, a stabilising agent is needed in the preparation of fruit juice to keep the solid particles evenly dispersed. The purpose of this study was to determine the characteristics of red dragon fruit juice and analyse the effect of CMC concentration and storage duration on the characteristics of red dragon fruit juice. The results of the characteristics of red dragon fruit juice on the observation variable of total soluble solids have a value range of 9.288-11.215 °Brix, pH has a value range of 5.147-5.573, viscosity has a value range of 57.644-91.22cP, stability has a value range of 32.81-50.78%, the level of brightness has a value range of 24.760-28.324, the level of redness has a value range of 9.619-18.394, the level of yellowness has a value range of -1.927-1.560.

Keywords


Carboxymethy cellulose; Characteristics ; Fruit juice Red dragon fruit;

Full Text:

PDF

References


Alamsyah, D., & Pratama, D. (2019). Segmentasi Warna Citra Bunga Daisy dengan Algoritma K-Means pada Ruang Warna Lab. Jurnal Buana Informatika. https://doi.org/10.24002/jbi.v10i2.2458

Angonese, M., Motta, G. E., Silva de Farias, N., Molognoni, L., Daguer, H., Brugnerotto, P., de Oliveira Costa, A. C., & Olivera Müller, C. M. (2021). Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activities. LWT. https://doi.org/10.1016/j.lwt.2021.111924

Arivalagan, M., Karunakaran, G., Roy, T. K., Dinsha, M., Sindhu, B. C., Shilpashree, V. M., Satisha, G. C., & Shivashankara, K. S. (2021). Biochemical and nutritional characterization of dragon fruit (Hylocereus species). Food Chemistry, 353, 129426. https://doi.org/10.1016/J.FOODCHEM.2021.129426

Berta, M., Koelewijn, I., Öhgren, C., & Stading, M. (2019). Effect of zein protein and hydroxypropyl methylcellulose on the texture of model gluten-free bread. Journal of Texture Studies, 50(4), 341–349. https://doi.org/10.1111/jtxs.12394

Choiron, M. (2017). PENGARUH SUHU PASTEURISASI DAN DURASI PERLAKUAN KEJUT LISTRIK TERHADAP KARAKTERISTIK KIMIA, FISIK, MIKROBIOLOGI DAN ORGANOLEPTIK MINUMAN SARI BUAH MANGGA (Mangifera indica L.). In Universitas Brawijaya Malang.

Dasenaki, M. E., & Thomaidis, N. S. (2019). Quality and authenticity control of fruit juices-a review. In Molecules (Vol. 24, Issue 6). https://doi.org/10.3390/molecules24061014

Erkmen, O., & Bozoglu, T. F. (2016). Food Microbiology: Principles into Practice. In Food Microbiology: Principles into Practice. https://doi.org/10.1002/9781119237860

Eyiz, V., Tontul, İ., & Türker, S. (2020). The effect of edible coatings on physical and chemical characteristics of fruit bars. Journal of Food Measurement and Characterization. https://doi.org/10.1007/s11694-020-00425-0

Farikha, I. N., Anam, C., & Widowati, E. (2013). PENGARUH JENIS DAN KONSENTRASI BAHAN PENSTABIL ALAMI TERHADAP KARAKTERISTIK FISIKOKIMIA SARI BUAH NAGA MERAH ( Hylocereus polyrhizus ) SELAMA PENYIMPANAN. Jurnal Teknosains Pangan.

Ginting, S. O., Bintoro, V. P., & Rizqiati, H. (2019). Analisis Total BAL, Total Padatan Terlarut, Kadar Alkohol, dan Mutu Hedonik pada Kefir Susu Sapi dengan Variasi Konsentrasi Sari Buah Naga Merah (Hylocereus polyrhizus). Jurnal Teknologi Pangan, 3(1), 104–109. https://doi.org/10.14710/jtp.2019.23017

Handayani, S. (2014). Kandungan Kimia Beberapa Tanaman Kulit Buah Berwarna Serta Manfaatnya Bagi Kesehatan. In Tim PPM Jurusan Pendidikan Kimia. Fakultas Matematika Dan Ilmu Pengetahuan Alam Universitas Negeri Yogyakarta.

Jebia, M. (2017). Pengaruh Konsentrasi CMC Dan Lama Penyimpanan Terhadap Sirup Buah Naga Merah (Hylocereus polyrhizus). Universitas Bosowa.

Kumalasari, R., Ekafitri, R., & Desnilasari, D. (2016). Pengaruh Bahan Penstabil dan Perbandingan Bubur Buah terhadap Mutu Sari Buah Campuran Pepaya-Nanas. Jurnal Hortikultura. https://doi.org/10.21082/jhort.v25n3.2015.p266-276

Magalhães, D. S., da Silva, D. M., Ramos, J. D., Salles Pio, L. A., Pasqual, M., Vilas Boas, E. V. B., Galvão, E. C., & de Melo, E. T. (2019). Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development. Scientia Horticulturae. https://doi.org/10.1016/j.scienta.2019.04.050

Mkandawire, W., Ngongola-Manani, T. A., Kabambe, O. M., & Kampanje-Phiri, J. (2016). Estimation of Shelf Life of Mango Juice Produced Using Small-Scale Processing Techniques. Journal of Food Research. https://doi.org/10.5539/jfr.v5n6p13

Nishikito, D. F., Borges, A. C. A., Laurindo, L. F., Otoboni, A. M. M. B., Direito, R., Goulart, R. de A., Nicolau, C. C. T., Fiorini, A. M. R., Sinatora, R. V., & Barbalho, S. M. (2023). Anti-Inflammatory, Antioxidant, and Other Health Effects of Dragon Fruit and Potential Delivery Systems for Its Bioactive Compounds. In Pharmaceutics. https://doi.org/10.3390/pharmaceutics15010159

Pradeepa, T., K, R. N., Srinivas, N., Naika, B. N., & Praveenakumar, S. G. (2021). Standardization of protocol for dragon fruit ( Hylocereus polyrhizus L .) squash. 10(5), 522–525.

Putri, N. K. M., Gunawan, I. W. G., & Suarsa, I. W. (2015). Aktivitas Antioksidan Antosianin Dalam Ekestrak Etanol Kulit Buah Naga Super Merah (Hylocereus costaricensis) dan Analisis Kadar Totalnya. Jurnal Kimia, 9(2), 243–251.

Rizal, S., Nurainy, F., & Anggraini, M. (2016). Pengaruh Konsentrasi Cmc Dan Lama Penyimpanan Pada Suhu Dingin Terhadap Karakteristik Organoleptik Minuman Probiotik Sari Buah Nanas. Prosiding Konser Karya Ilmiah.

Siow, L. F., & Wong, Y. M. (2017). Effect of juice concentration on storage stability, betacyanin degradation kinetics, and sensory acceptance of red-fleshed dragon fruit (Hylocereus polyrhizus) juice. International Journal of Food Properties, 20(3), 623–632. https://doi.org/10.1080/10942912.2016.1172086

Widagdha, S., & Nisa, C. F. (2015). Pengaruh Penambahan Sari Anggur (Vitis vinifera L.) Dan Lama Fermentasi Terhadap Karakteristik Fisiko Kimia Yoghurt. 3(1), 248–258.




DOI: https://doi.org/10.31764/protech.v3i1.16382

Refbacks



Protech Biosystems Journal is indexing in the following databases:

    

 

Editorial Office: