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All Journal Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian Jurnal IPTEK EDUFORTECH TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Agroteknika Cendekia : Jurnal Pengabdian Masyarakat Sinar Sang Surya: Jurnal Pusat Pengabdian kepada Masyarakat PELS (Procedia of Engineering and Life Science) Journal of Agri-Food Science and Technology (JAFoST) Journal of Tropical Food and Agroindustrial Technology Journal of Halal Lifestyle and Sustainability Journal of Food Safety and Processing Technology Academia Open
Syarifa Ramadhani Nurbaya
Universitas Muhammadiyah Sidoarjo
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mechanical Engineering Medicine & Pharmacology Nursing Physics Public Health Social Sciences Other

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Journal : Academia Open

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Characteristics of Betacyanin Natural Food Coloring from Red Dragon Fruit Peel (Water Bath Assisted Solvent Extraction Method): Karakteristik Pewarna Pangan Alami Betasianin dari Kulit Buah Naga Merah (Ekstraksi Metode Water Bath Assisted Solvent Extraction) Syarifa Ramadhani Nurbaya; Ida Agustini Saidi; Syamsudduha Syahrorini; Miftahul Nahdiya
Academia Open Vol. 8 No. 2 (2023): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.8.2023.7274

Abstract

Natural food color are now widely used in food products because they have no side effects that are harmful to the health of the human body. Red dragon skin is one of the sources of natural food coloring. Red dragon skin contains betasianin pigment which produces red-violet. Research aims to determine the effect of the type of solvent and extraction temperature on the characteristics of the Betasianin pigment extract. Betasianin pigment is extracted using the decox method. The parameters measured are colors (L, a, b), pH, and betasianin pigment content. Research uses a randomized group design. Betacyanin pigment from red dragon fruit skin can be extracted using the water bath assisted solvent extraction method. An effective solvent used for the extraction of betacyanin pigment is distilled water and NaCl. Betacyanin pigment can be a natural colorant in food products. Highlights: Optimal Solvent Selection: Distilled water and NaCl are effective solvents for betacyanin pigment extraction, enhancing natural food colorant potential. Influence of Extraction Temperature: Study investigates how extraction temperature impacts betacyanin pigment content and color characteristics. Application in Food Industry: Betacyanin pigment from red dragon fruit skin offers a safe and vibrant natural coloring option for food products. Keywords : betacyanin, extraction, red dragon fruit peel
Heating Duration and Stabilizers Determine Red Dragon Fruit Marmalade Quality: Durasi Pemanas dan Stabilisator Menentukan Kualitas Selai Buah Naga Merah Anastasya Virnanda; Syarifa Ramadhani Nurbaya
Academia Open Vol. 10 No. 2 (2025): December
Publisher : Universitas Muhammadiyah Sidoarjo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21070/acopen.10.2025.8878

Abstract

General Background: Red dragon fruit (Hylocereus polyrhizus) is rich in bioactive compounds but has high moisture content and limited shelf life, necessitating processing into semi-wet products such as marmalade. Specific Background: The quality of marmalade is closely related to thermal processing conditions and the use of stabilizing agents that govern gel formation, consistency, and sensory acceptance. Knowledge Gap: Limited information is available regarding how variations in heating duration and stabilizer type jointly determine the organoleptic characteristics of red dragon fruit marmalade. Aims: This study aimed to determine the combined role of heating time (20, 40, and 60 minutes) and stabilizer type (CMC 0.4%, pectin 0.4%, carrageenan 0.4%) on sensory properties of the product. Results: Factorial randomized block analysis revealed a significant interaction on texture and spreadability, while color, aroma, and taste showed no statistically significant differences across treatments.  Novelty: The study provides comparative organoleptic evidence for three commonly used hydrocolloids under controlled thermal regimes in red dragon fruit marmalade processing. Implications: These findings offer practical guidance for food technologists and small-scale processors in selecting appropriate heating conditions and stabilizers to obtain desirable sensory characteristics while utilizing perishable tropical fruit resources. Highlights: Interaction of processing variables was significant for texture and ease of spreading. Visual appearance, aroma perception, and flavor acceptance remained statistically similar across treatments. Longer thermal exposure produced firmer gel structure and darker product appearance. Keywords:Red Dragon Fruit; Marmalade; Heating Time; Stabilizer Type; Organoleptic Properties
Co-Authors Achmad, Azam Alhaqani Agustini, Ida Al Machfudz Al Machfudz, Al Machfudz Anastasya Virnanda Andriani Eko Prihatiningrum, Andriani Eko Anggita Dhea Novita Atik Wahyuni Awanda Rizky Amalia Budiandari, Rahma Utami Dieo Riezma Elfahira Elshiva, Danya Mozza Endik Deni Nugroho Erni Sofia Murtini Hikmah, Allysa Rowihatunnufus Ida Agustini Saidi Indahsari, Fitriyah Nur Indahsari, Fitriyan Nur Intan Rohma Nurmalasari Kinanti, Kintan Sari Kusumawati, Elena Febri Lukman Hudi M. Vikri Baihaggi Vikri Machfudz, Al Maulidiyah, Innaki Ramadhani Maylina Ilhami Khurniyati Miftahul Nahdiya Mutaqqien, Hexandria Abdullah Nasrullah, Fadinia Hariati Nur Aziza Nur Ravita Hanun Nuriza, Vivin Ramadhani Oktarina, Pramitha Wahyu Poppy Diana Sari, Poppy Diana Puspita Handayani Rachmadhany, Andry Rafdiansyah, Muhammad Ainur Rahmah Utami Budiandari Ramadhania, Rizky Laila RIMA AZARA Rizka Faticha Sari Rizka Robiatul Adawiyah Silvi Widayanti Suseto, Amaliya Tuzzur Rikhah Putri Syahrorini, Syamsudduha Teti Estiasih Wibowo, Tarisya Rhahma Widayanti, Silvi Widya Dwi Rukmi Putri Yunita Khilyatun Nisak