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All Journal Komunita: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Ida Rindang Dwiyani
Universitas Udayana
Economics, Econometrics & Finance Environmental Science Public Health Social Sciences

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Pemanfaatan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus) sebagai Pewarna Alami untuk Meningkatkan Produksi Jajanan Tradisional di Desa Sangging Kusamba, Klungkung Sri Manauaba; Ida Rindang Dwiyani; Made Juniastra; Haqqika Pasha; Listia Puji Astuti; Wayan Mirawati
KOMUNITA: Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 3 (2026): Agustus
Publisher : PELITA NUSA TENGGARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60004/komunita.v5i3.762

Abstract

Rengginang is a traditional Indonesian snack that is still produced using simple and labor-intensive methods, resulting in limited productivity and product quality. In addition, the widespread use of synthetic food colorants may pose health risks, highlighting the need for safer natural alternatives. This community service program aimed to improve the production of traditional snacks in Sangging Traditional Village, Kusamba, Klungkung, by utilizing extract from red dragon fruit (Hylocereus polyrhizus) peel as a natural food colorant. The program involved 5 community partners who participated in educational activities, practical training, technical assistance, and received supporting equipment, including a uli slicer, a rengginang molding machine, and a plastic sealing machine. The peel extract was prepared using the maceration method with 10% citric acid as the solvent for four days at room temperature. The extraction produced a 45% yield, an anthocyanin content of 38.33 mg/100 g, and an antioxidant activity of 80.13%, demonstrating the potential of red dragon fruit peel extract as a healthier alternative to synthetic food colorants. The integration of natural food coloring with appropriate production technology improved product quality and production efficiency. Overall, the program demonstrates that utilizing red dragon fruit peel waste can support safer food production, add economic value to agricultural by-products, and strengthen the competitiveness of traditional snack enterprises in Sangging Traditional Village.
Co-Authors Haqqika Pasha Listia Puji Astuti Made Juniastra Sri Manauaba Wayan Mirawati