Pengaruh Penambahan Ekstrak Kulit Buah Naga terhadap Karakteristik Fisikokimia, Aktivitas Antioksidan, dan Sensori Permen Jeli Glukomanan Konjak : [The Impact of Dragon Fruit Peel Extract Addition on The Physicochemical Properties, Antioxidant Activity, and Sensory Attributes of Konjac Glucomannan Jelly Candy] - Amrinola, Wiwit; Sekarningrum, Hanandhiya (Universitas Pelita Harapan, 2025)
Dragon fruit peel is an agro-industrial by-product rich in bioactive compounds such as flavonoids, anthocyanins, phenolics, thiamine, pyridoxine, cobalamin, and carotene, which exert various physiological health effects. This study aimed to evaluate the effect of dragon fruit peel extract on the physical, chemical, functional, and sensory characteristics of konjac glucomannan-based jelly candy. The research was conducted in two stages: (1) extraction and characterization of dragon fruit peel extract, and (2) formulation of jelly candy with four extract concentrations, namely T0 (0%), T1 (9%), T2 (10%), and T3 (11%). Data were analyzed using ANOVA followed by Duncan’s multiple range test. The extract contained alkaloids, flavonoids, tannins, and steroids, with total anthocyanin content of 77.57 mg/L and antioxidant activity of 46.3%. The best formulation was obtained at T3 (11%), which exhibited total anthocyanins of 27.55 mg/L, antioxidant activity (IC50) of 98.44 ppm, total dissolved solids of 60.63 0brix, hardness of 2.31 N, L* is -46,40, a* is 30,81, b* is 14,80, c* is 32,19, H* is 9,35, and an overall sensory acceptance score of 4.68 (neutral–like). The addition of up to 11% dragon fruit peel extract enhanced antioxidant activity of the jelly candy without negatively affecting consumer acceptance. Bahasa Indonesia Abstract: Kulit buah naga merupakan hasil samping yang kaya akan senyawa bioaktif seperti flavonoid, antosianin, fenolik, tiamin, piridoksin, kobalamin, dan karoten yang memiliki efek fisiologis bagi kesehatan. Penelitian ini bertujuan untuk mengetahui pengaruh ekstrak kulit buah naga terhadap karakteristik fisik, kimia, fungsional, dan sensori permen jeli berbasis glukomanan konjak. Penelitian terdiri atas dua tahap, tahap 1 adalah ekstraksi dan karakterisasi ekstrak kulit buah naga, dan tahap 2 adalah formulasi permen jeli dengan empat perlakuan konsentrasi ekstrak kulit buah naga: T0 (0%), T1 (9%), T2 (10%), dan T3 (11%). Analisis yang dilakukan meliputi analisis fisik, analisis kimia, analisis fungsional, dan analisis sensori. Data dianalisis menggunakan ANOVA dan uji lanjut Duncan. Hasil penelitian menunjukkan bahwa ekstrak kulit buah naga mengandung alkaloid, flavonoid, tanin, dan steroid, dengan total antosianin 77,57 mg/L dan aktivitas antioksidan 46,3%. Formula terbaik diperoleh pada perlakuan T3 (11%) dengan total antosianin 27,55 mg/L, aktivitas antioksidan 38,28%, total gula 60,63%, kekerasan 2,31 N, L* sebesar -46,40, a* sebesar 30,81, b* sebesar 14,80, c* sebesar 32,19 dan H* sebesar 9,35, dan nilai penerimaan sensori keseluruhan 4,68 (kategori netral–suka). Penambahan ekstrak kulit buah naga hingga 11% meningkatkan kandungan senyawa bioaktif dan aktivitas antioksidan tanpa menurunkan penerimaan konsumen.