Uji fisikokimia dan antioksidan terhadap cuka kulit buah dan daging buah Naga Merah (Hylocereus Polyrhizus)

This item is published by Universitas Islam Negeri Sunan Ampel Surabaya

Imroh, Hayyin Natul Qolbil (2024) Uji fisikokimia dan antioksidan terhadap cuka kulit buah dan daging buah Naga Merah (Hylocereus Polyrhizus). Undergraduate thesis, UIN Sunan Ampel Surabaya.

	Text Hayyin Natul Qolbil Imroh_09040120054 full.pdf Restricted to Repository staff only until 12 September 2027. Download (3MB)
	Text Hayyin Natul Qolbil Imroh_09040120054.pdf Download (4MB)

Abstract

Dragon fruit contains several nutrients, including potassium, ions, sodium, calcium, and fiber, which are beneficial for health compared to other fruits. Additionally, the peel of dragon fruit contains vitamins A and C, alkaloids, terpenoids, thiamine, niacin, flavonoids, pyridoxine, cobalamin, phenolics, carotene, and phytoalbumin. Due to the high nutritional content of the peel and pulp of red dragon fruit, it is widely cultivated, resulting in abundant harvests. One method of preserving the surplus red dragon fruit harvest is through processed foods such as vinegar made from fermentation, which possesses pharmacological activities like antibacterial, anti-inflammatory, and high antioxidant properties. In this study, the aim was to investigate the effect of using both the peel and flesh of red dragon fruit on physicochemical properties, organoleptic test, phytochemicals and antioxidants. Red dragon fruit vinegar was produced from the pulp, peel, and a combination of both through spontaneous fermentation. The vinegar was then analyzed for physicochemical properties (pH and acetic acid content), organoleptic properties, phytochemical content, and antioxidant activity. The study results indicated that the highest pH value was found in commercial vinegar at 3.12, followed by vinegar from the fruit pulp at 2.18. The highest average acetic acid content was in fruit vinegar at 1.40%, while the lowest was in commercial vinegar at 1.08%. Organoleptic tests showed that panelists preferred the color of the fruit pulp vinegar over the peel vinegar. The acidity level of the fruit vinegar was higher than that of commercial vinegar, and the aroma of the fruit vinegar was stronger than that of commercial vinegar. Panelists found the taste of the fruit vinegar to be less pleasant, while commercial vinegar was deemed not pleasant overall. The highest total flavonoid content was in the dragon fruit vinegar at 769 mg/L, and the lowest was in the dragon fruit peel vinegar at 195.50 mg/L. The highest total phenolic content was in fruit vinegar at 52.33 mg/L, and the lowest was in peel vinegar at 45.33 mg/L. The highest antioxidant activity was in the fruit vinegar at 78.16 mg/100 ml, and the lowest was in the peel vinegar at 64.22 mg/100 ml.

Statistic

Downloads from over the past year. Other digital versions may also be available to download e.g. from the publisher's website.

Item Type:	Thesis (Undergraduate)
Creators:	Creators Email NIM Imroh, Hayyin Natul Qolbil hayyinnatulqolbilimroh@gmail.com 09040120054
Contributors:	Contribution Name Email NIDN Thesis advisor Faizah, Hanik hanikfaizah@uinsa.ac.id 2006089002 Thesis advisor Firdhausi, Nirmala Fitria nirmalafirdhausi@gmail.com 2025068501
Subjects:	Biologi Buah-buahan
Keywords:	Uji fisikokimia; antioksidan; cuka; buah Naga Merah
Divisions:	Fakultas Sains dan Teknologi > Studi Biologi
Depositing User:	Hayyin Natul Qolbil Imroh
Date Deposited:	12 Sep 2024 07:40
Last Modified:	12 Sep 2024 07:40
URI:	http://digilib.uinsa.ac.id/id/eprint/71721

Actions (login required)

View Item