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PENGARUH PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus) TERHADAP KANDUNGAN ANTIOKSIDAN, NUTRISI DAN ORGANOLEPTIK PADA JUS MENTIMUN SEBAGAI PANGAN FUNGSIONAL

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 1 (2023)

DOI
10.33772/jstp.v8i1.34492
ISSN
2527-6271
Published
2023-02-27
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACT This study aimed to study the effect of red dragon fruit peel (Hylocereus polyrhizus) addition on the organoleptic assessment, nutritional values, and antioxidant content of cucumber juice products as a functional food. This study used a completely randomized design (CRD) method, which consisted of six treatments G0 (500 g cucumber: 0 g red dragon fruit peel), G1 (500 g cucumber: 5 g red dragon fruit peel), G2 (500 g cucumber: 10 g red dragon fruit peel), G3 (500 g cucumber: 15 g red dragon fruit peel), G4 (500 g cucumber: 20 g red dragon fruit peel), and G5 (500 g cucumber: 25 g red dragon fruit peel). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of red dragon fruit peel had a very significant effect on increasing the organoleptic values of color, aroma, and taste. The highest panelist preference level was obtained in the G4 treatment (500 g cucumber: 20 g red dragon fruit peel) with average scores of color, aroma, and taste reaching 4.69 (very liked), 3.44 (like), and 3.43 (like), respectively. Meanwhile, the lowest treatment was obtained in the G0 treatment (500 g cucumber: 20 g red dragon fruit peel). The G4 treatment had 1.43 cP viscosity, 5.35 pH, and 380.87% antioxidant activity. The cucumber juice product met the national quality standard for juice viscosity. Keyword: Antioxidant activity, cucumber juic, red dragon fruit peel, organoleptic ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan kulit buah naga merah (Hylocereus polyrhizus) terhadap penilaian organoleptik, nutrisi dan kandungan antioksidan produk jus mentimun sebagai pangan fungsional. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan G0 (500 g mentimun: kulit buah naga merah 0 g), G1 (500 g mentimun: kulit buah naga 5 g), G2 (500 g mentimun: kulit buah naga merah 10 g), G3 (500 g mentimun: kulit buah naga merah 15 g), G4 (500 g mentimun: kulit buah naga merah 20 g), dan G5 (500 g mentimun: kulit buah naga merah 25 g). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan kulit buah naga merah berpengaruh sangat nyata terhadap peningkatan nilai organoleptik warna, aroma, dan rasa. Tingkat kesukaan panelis tertinggi di peroleh pada perlakuan G4 (mentimun 500 g: kulit buah naga merah 20 g ) dengan nilai untuk warna 4,69 (sangat suka), aroma 3,44 (suka), dan rasa 3,43 (suka) sedangkan perlakuan terendah di peroleh pada perlakuan G0 (mentimun 500 g: kulit buah naga merah 20 g ). Serta analisis viskositas 1,43 cP, pH 5,35, dan analsis aktivitas antioksidan 380,87%. Berdasarkan standar mutu SNI jus bahwa produk jus mentimun sudah memenuhi standar mutu SNI untuk viskositas (kekentalan) jus. Kata kunci: Aktivitas antioksidan, buah mentimun, kulit buah naga merah, organoleptik

Collaboration network of the authors

40 authors · 156 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Syiah Kuala
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Ansharullah AnsharullahUniversitas Halu Oleo17
Hermanto HermantoUniversitas Halu Oleo8
Muhammad Syukri SadimantaraUniversitas Halu Oleo7
Nur AsyikUniversitas Halu Oleo6
Tamrin TamrinUniversitas Halu Oleo6
SRI WAHYUNIAffiliation unknown5
MIRZA ARSIATY ARSYADUniversitas Halu Oleo3
Abdul MadikiUniversitas Halu Oleo3
Nini Mila RahniUniversitas Halu Oleo3
RH Fitri FaradillaAffiliation unknown3
Sakir SakirAffiliation unknown3
SRI REJEKIUniversitas Halu Oleo3
Tresjia Corina RakianUniversitas Halu Oleo2
Sarawa SarawaUniversitas Halu Oleo2
Rachmawati HasidUniversitas Halu Oleo2
La RiandaAffiliation unknown2
Djukrana WahabAffiliation unknown2
Muhammad SyukriUniversitas Syiah Kuala2
Dhian HerdhiansyahAffiliation unknown2
IMRAN SUBAIRUniversitas Halu Oleo2
Andi WidyantiAffiliation unknown2
Agung Putu Agus SaputraAffiliation unknown2
Kadir KadirAffiliation unknown2
LA KONTUUniversitas Halu Oleo1
MUHIDIN MUHIDINUniversitas Halu Oleo1
Afiati BahrawiAffiliation unknown1
Andi BahrunUniversitas Halu Oleo1
Arham ArhamAffiliation unknown1
Gusnawaty H.S. Gusnawaty H.S.Affiliation unknown1
Sumarlin SumarlinUniversitas Halu Oleo1
Hasbullah SyafAffiliation unknown1
La Ode Santiaji BandeAffiliation unknown1
Jamili JamiliAffiliation unknown1
Riska HerlinaAffiliation unknown1
Harjoni KilowasidAffiliation unknown1
Aminuddin Mane KandariUniversitas Halu Oleo1
Mani YusufAffiliation unknown1

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/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)  TERHADAP KANDUNGAN ANTIOKSIDAN, NUTRISI DAN ORGANOLEPTIK PADA JUS  MENTIMUN SEBAGAI PANGAN FUNGSIONAL</dc:title>
	<dc:creator>Sardin, Sardin</dc:creator>
	<dc:creator>Karimuna, La</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT This study aimed to study the effect of red dragon fruit peel (Hylocereus polyrhizus) addition on the organoleptic assessment, nutritional values, and antioxidant content of cucumber juice products as a functional food. This study used a completely randomized design (CRD) method, which consisted of six treatments G0 (500 g cucumber: 0 g red dragon fruit peel), G1 (500 g cucumber: 5 g red dragon fruit peel), G2 (500 g cucumber: 10 g red dragon fruit peel), G3 (500 g cucumber: 15 g red dragon fruit peel), G4 (500 g cucumber: 20 g red dragon fruit peel), and G5 (500 g cucumber: 25 g red dragon fruit peel). Data were analyzed using analysis of variances (ANOVA). The results show that the addition of red dragon fruit peel had a very significant effect on increasing the organoleptic values of color, aroma, and taste. The highest panelist preference level was obtained in the G4 treatment (500 g cucumber: 20 g red dragon fruit peel) with average scores of color, aroma, and taste reaching 4.69 (very liked), 3.44 (like), and 3.43 (like), respectively. Meanwhile, the lowest treatment was obtained in the G0 treatment (500 g cucumber: 20 g red dragon fruit peel). The G4 treatment had 1.43 cP viscosity, 5.35 pH, and 380.87% antioxidant activity. The cucumber juice product met the national quality standard for juice viscosity. Keyword: Antioxidant activity, cucumber juic, red dragon fruit peel, organoleptic ABSTRAK Penelitian ini bertujuan untuk mempelajari pengaruh penambahan kulit buah naga merah (Hylocereus polyrhizus) terhadap penilaian organoleptik, nutrisi dan kandungan antioksidan produk jus mentimun sebagai pangan fungsional. Penelitian ini menggunakan rancangan acak lengkap (RAL), yaitu terdiri dari 6 perlakuan G0 (500 g mentimun : kulit buah naga merah 0 g), G1 (500 g mentimun : kulit buah naga 5 g), G2 (500 g mentimun : kulit buah naga merah 10 g), G3 (500 g mentimun : kulit buah naga merah 15 g), G4 (500 g mentimun : kulit buah naga merah 20 g), dan G5 (500 g mentimun : kulit buah naga merah 25 g). Data dianalisis menggunakan analysis of variances (ANOVA). Hasil penelitian menunjukkan bahwa perlakuan penambahan kulit buah naga merah berpengaruh sangat nyata terhadap peningkatan nilai organoleptik warna, aroma, dan rasa. Tingkat kesukaan panelis tertinggi di peroleh pada perlakuan G4 (mentimun 500 g : kulit buah naga merah 20 g ) dengan nilai untuk warna 4,69 (sangat suka), aroma 3,44 (suka), dan rasa 3,43 (suka) sedangkan perlakuan terendah di peroleh pada perlakuan G0 (mentimun 500 g : kulit buah naga merah 20 g ). Serta analisis viskositas 1,43 cP, pH 5,35, dan analsis aktivitas antioksidan 380,87%. Berdasarkan standar mutu SNI jus bahwa produk jus mentimun sudah memenuhi standar mutu SNI untuk viskositas (kekentalan) jus. Kata kunci: Aktivitas antioksidan, buah mentimun, kulit buah naga merah, organoleptik</dc:description>
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	<dc:date>2023-02-27</dc:date>
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	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 1 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
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	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/34492/17685</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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