PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

Sugiantari, Ni Wayan; Isamu, Kobajashi Togo; Faradilla, RH Fitri

doi:10.33772/jfp.v2i2.9229

Jurnal

PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)

Jurnal Fish Protech · Vol. 2 No. 2 (2019) · pp. 172–179

DOI: 10.33772/jfp.v2i2.9229
ISSN: 2621-1475
Published: 2019-10-29
Publisher: Universitas Halu Oleo
Language: eng

Abstract

ABSTRACT The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of 3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57), s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol 23%, tepung tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan perlakuan C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50 sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga

Collaboration network of the authors

40 authors · 110 co-authorship links · showing the 40 most connected

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Universitas Halu Oleo
Universitas Syiah Kuala
Affiliation unknown

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Same organisation
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Show as table

Co-author	Organisation	Joint articles
Suwarjoyowirayatno Suwarjoyowirayatno	Affiliation unknown	15
Ansharullah Ansharullah	Universitas Halu Oleo	14
Tamrin Tamrin	Universitas Halu Oleo	14
SRI WAHYUNI	Affiliation unknown	10
Asnani Asnani	Affiliation unknown	6
Hermanto Hermanto	Universitas Halu Oleo	6
Andi Besse Patadjai	Affiliation unknown	4
Mohammad Nuh Ibrahim	Affiliation unknown	4
LA KARIMUNA	Universitas Halu Oleo	4
Mohamad Nuh Ibrahim	Affiliation unknown	3
Moh. Nuh Ibrahim	Affiliation unknown	3
SRI REJEKI	Universitas Halu Oleo	3
Nur illiyin Akib	Affiliation unknown	2
Ari Sartinah	Universitas Halu Oleo	2
Nur Asyik	Universitas Halu Oleo	2
Maharani Maharani	Affiliation unknown	2
Salam Salam	Affiliation unknown	1
Farida Farida	Affiliation unknown	1
Nita Pratiwi Idham	Affiliation unknown	1
Asman Asman	Affiliation unknown	1
Anita Komala Sari	Affiliation unknown	1
Muh Alsere Bardian Sahaba	Affiliation unknown	1
Selin Lolopayung	Affiliation unknown	1
Fajrin Assidik	Affiliation unknown	1
Erma Yunika	Affiliation unknown	1
Devi Natalia	Affiliation unknown	1
Sarnia Sarnia	Affiliation unknown	1
Eko Bramatya	Affiliation unknown	1
Suriani Suriani	Affiliation unknown	1
Yosi Ananda Dewi	Affiliation unknown	1
Habil Yatsin	Affiliation unknown	1
Dhian Herdiansyah	Affiliation unknown	1
Prilya Zhatrawati Mentang	Affiliation unknown	1
Rita Sahara	Affiliation unknown	1
Rini Safitri	Universitas Syiah Kuala	1
Iin Caroline Arpin	Affiliation unknown	1
Tresia Natalia	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jfp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN KULIT BUAH NAGA (Hylocereus polyrhizus) TERHADAP AKTIVITAS ANTIOKSIDAN, NILAI ORGANOLEPTIK DAN PROKSIMAT PADA KERUPUK IKAN TONGKOL (Euthynnus affinis)</dc:title>
	<dc:creator>Sugiantari, Ni Wayan</dc:creator>
	<dc:creator>Isamu, Kobajashi Togo</dc:creator>
	<dc:creator>Faradilla, RH Fitri</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT          The aim of this study was to determine the effect of adding dragon fruit skin (Hylocereus polyrhizus) on organoleptic characteristic, nutritional content, and antioxidan activity of tcobfish crackers (Euthynnus affinnis). This study used a Randomized Design) consisting of  3 treatments namely A (23% tuna meat, 60% tapioca flour and dragon fruit skin 17%); treatment B (25% tuna meat, 50% tapioca flour, dragon fruit skin 25%) and treatment C (27% tuna meat, 40% tapioca flour, dragon fruit skin 33%). There were three replications each treatment, so that  there were 9 experimental units. The results showed that the analysis of variance descriptive and hedonic tests. The highest value of appearance was treatment C with descriptive and hedonic values respectively (5,10 and 3,14). The highest values of aroma was treatment A namely (7,26). The highest value of taste was parameters B (7.26), the highest value of textur was treatment B (7.26) and the highest hedonic value of cripness was treatment C (3.32). The addition of dragon fruit skin treatment did not significantly affect to organoleptic value of Cobfish crackers. The highest moisture content was treatment B (1.94). The highest average value of ash was treatment C (1.36). Treatment C with the highest value (22.73). Protein treatment parameters C with the highest value (26.14). The carbohydrate sample A with the highest value. The results of the antioxidant activity test obtained the IC50 value of the US sample with a value (307.30), BS sample (277.00), CS sample (278,57) , s ampel AB (258, 86), BB samples (251.80) and CB samples (225.23). Keywords: Crackers, dragon fruits rind, mackarel tuna, antioxidant activityABSTRAKTujuan penelitian ini adalah untuk mengetahui pengaruh penambahan kulit buah naga (Hylocereus polyrhizus) terhadap sipat organoleptik, kandungan gizi, dan aktivitas antioksidan kerupuk ikan tongkol (Euthynnus affinis). Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari 3 perlakuan yaitu A (daging ikan tongkol  23%, tepung  tapioka 60%, dan kulit buah naga 17%), perlakuan B (daging ikan tongkol 25%, tepung tapioka 50%, kulit buah naga 25%), dan  perlakuan  C (daging ikan tongkol 27%, tepung tapioka 40%, kulit buah naga 33%). Masing-masing perlakuan dilakukan tiga kali ulangan, sehingga diperoleh jumlah satuan percobaan sebanyak 9 unit. Hasil penelitian menunjukkan bahwa analisis ragam uji deskriptif dan hedonik Nilai tertinggi untuk parameter penampakan adalah perlakuan C dengan nilai deskriptif dan hedonik (5,10 dan 3,14. Nilai tertinggi untuk parameter aroma adalah perlakuan A yaitu (7,26). Parameter  rasa tertinggi B (7,26), tekstur tertinggi perlakuan B (7,26) dan kerenyahan nilai hedonik tertinggi perlakuan C (3,32). Perlakuan penambahan secara statisitk tidak berpengaruh nyata terhadap nilai organoleptik kerupuk ikan tongkol. Pada uji kandungan gizi proksimat dengan nilai rata-rata parameter kadar air tertinggi pada perlakuan B (1,94). Parameter abu dengan nilai rata-tertinggi pada perlakuan C (1,36). Parameter lemak perlakuan A perlakuan C dengan nilai tertinggi (22,73). parameter protein perlakuan C dengan nilai tertinggi (26,14). Parameter karbohidrat sampel A dengan nilai tertinggi. Hasil uji aktivitas antioksidan didapat nilai IC50  sampel AS dengan nilai (307,30), sampel BS (277,00), sampel CS (278,57), sampel AB  (258, 86), sampel BB (251,80) dan sampel CB (225,23). Kata kunci: aktivitas antioksidan, Ikan tongkol, kerupuk, kulit buah naga</dc:description>
	<dc:publisher xml:lang="en-US">Universitas Halu Oleo</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2019-10-29</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jfp/article/view/9229</dc:identifier>
	<dc:identifier>10.33772/jfp.v2i2.9229</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Fish Protech; Vol 2, No 2 (2019): Jurnal Fish Protech Vol. 2 No. 2 Oktober 2019; 172-179</dc:source>
	<dc:source>2621-1475</dc:source>
	<dc:source>10.33772/jfp.v2i2</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jfp/article/view/9229/6543</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2019 Jurnal Fish Protech</dc:rights>
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