Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage
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Date
2017-04
Journal Title
Journal ISSN
Volume Title
Publisher
F. M. Manihuruka, T. Suryatib, & I. I. Ariefb*
Abstract
This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus) peel
extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using
solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial
activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts
were associated with high phytochemical compounds and total phenols contained in the extracts.
Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40%) were added on beef
sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological
profile were analyzed. The data were analyzed using analysis of variance and Duncan’s multiple
range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced
texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow
color (P<0.05) beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical
compounds was effective as an antibacterial agent and natural antioxidant. The addition
of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing
TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of
beef sausages, but it was capable of increasing the yellowish colorization on beef sausage.
Description
Penelitian ini bertujuan untuk mengevaluasi efektivitas penambahan ekstrak kulit buah naga
merah (Hylocereus polyrhizus) pada sosis daging sapi. Ekstrak kulit buah naga merah dihasilkan dengan
maserasi menggunakan pelarut pH 5, dan dilakukan pengamatan karakteristik fitokimia, total
fenol, aktivitas antioksidan, dan antimikrob. Hasil analisis menunjukkan bahwa ekstrak kulit buah
naga merah memiliki aktivitas antioksidan dan antimikrob alami karena memiliki kandungan senyawa
fitokimia dan total fenol dalam ekstrak yang tinggi. Ekstrak kulit buah naga merah dengan
persentase berbeda (0%, 20%, 30%, dan 40%) ditambahkan pada pembuatan sosis, dan dilakukan
pengamatan karakteristik fisikokimia, zat gizi, aktivitas antioksidan, dan mikrobiologi. Data diolah
dengan analisis ragam (ANOVA) dan dilanjutkan uji perbandingan berganda menggunakan uji
Duncan. Hasil analisis menunjukkan bahwa penambahan ekstrak kulit buah naga merah menurunkan
nilai tekstur, tetapi meningkatkan intensitas kecerahan, intensitas warna merah, dan intensitas
warna kuning secara signifikan (P<0.05) sosis daging sapi. Dapat disimpulkan bahwa ekstrak
kulit buah naga merah yang mengandung komponen fisikokimia, efektif sebagai antimikroba dan
antioksidan alami. Penambahan ekstrak kulit buah naga merah mampu meningkatkan aktivitas
antioksidan, dan menurunkan nilai thiobarbituric reactive substance (TBARS). Penambahan ekstrak
kulit buah naga merah belum efektif meningkatkan intensitas warna merah sosis daging sapi, tetapi
mampu meningkatkan warna kuning sosis daging sapi.
Keywords
Research Subject Categories::F Plant production/Produksi Tanaman