Short Communication Open Access

The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus)

Authors

CORRESPONDING AUTHOR
Anni Faridah
Department of Family Welfare Science, Padang State University, West Sumatra, Indonesia
|
Rahmi holinesti
Department of Family Welfare Science, Padang State University, West Sumatra, Indonesia
|
Minda azhar
Department of Chemistry, Padang State University, West Sumatra, Indonesia
|
Nadilla Cahyani
Department of Family Welfare Science, Padang State University, West Sumatra, Indonesia
|
Daimon Syukri
Department of Agricultural Product Technology, Andalas University, Padang, West Sumatra, Indonesia
Published on: March 15, 2020
DOI 10.3923/pjn.2020.212.216
PDF

Abstract

Background and Objective: Natural jam from the peel of dragon fruit is a product to enhance the economic value of the waste of dragon fruit’s peel. The study aimed to optimize a recipe for production a natural jam from the peel of dragon fruit. Materials and Methods: A response surface methodology with central composite design was used to investigate the effects of three independent variables; X1: The concentration of the peel of dragon fruit, X2: Processing time and X3: Sugar; on the sensory qualities of the jam such as color and texture. Results: The three independent variables had significant effects (p<0.05) for all response variables where the optimum recipe of the jam consisted of 1096,55 g of the peel of dragon fruits, 3954 min of processing time and 791.24 g of sugar, theoretically. Conclusion: The results suggest that the utilization of the peel of dragon fruit has potential as raw material for the production of a consumer’s acceptable functional food.

Keywords:

Betacyanin, dietary fiber, food diversification, functional food, response surface methodology

Article Metrics

313 Abstract Views
256 File Views
0 Downloads

License

Copyright (c) 2020 The Author(s)

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

Article Citation Metrics

Find The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus) on PlumX

How to Cite

Faridah, A., holinesti, R., azhar, M., Cahyani, N., & Syukri, D. (2020). The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus). Pakistan Journal of Nutrition, 19(4), 212–216. https://doi.org/10.3923/pjn.2020.212.216
Crossref
Scopus
Google Scholar
Europe PMC

References

1.
Tenore, G.C., E. Novellino and A. Basile, 2012. Nutraceutical potential and antioxidant benefits of red pitaya (Hylocereus polyrhizus) extracts. J. Funct. Foods, 4: 129-136.
2.
Faridah, A., R. Holinesti and D. Syukri, 2015. Betalains from red pitaya peel (Hylocereus polyrhizus): Extraction, spectrophotometric and HPLC-DAD identification, bioactivity and toxicity screening. Pak. J. Nutr., 14: 976-982.
3.
Brouns, F., E. Theuwissen, A. Adam, M. Bell, A. Berger and R.P. Mensink, 2012. Cholesterol-lowering properties of different pectin types in mildly hyper-cholesterolemic men and women. Eur. J. Clin. Nutr., 66: 591-599.
4.
Adam, C.L., L.M. Thomson, P.A. Williams and A.W. Ross, 2015. Soluble fermentable dietary fibre (Pectin) decreases caloric intake, adiposity and lipidaemia in high-fat diet-induced obese rats. PLoS One, Vol. 10, No. 10.
5.
Thammawong, M., E. Kasai, D. Syukri and K. Nakano, 2019. Effect of a low oxygen storage condition on betacyanin and vitamin C retention in red amaranth leaves. Sci. Hortic., 246: 765-768.
6.
Faridah, A., D. Syukri and R. Holinesti, 2015. Simple characterization of betalain compound from RED Pitaya (Hylocereus polyrhizus) peel solution. Int. J. Adv. Sci. Eng. Inform. Technol., 5: 207-211.
7.
Agustina, W.W. and M.N. Handayani, 2016. Pengaruh penambahan wortel (Daucus carota) Terhadap karakteristik sensori dan fisikokimia selai buah naga merah (Hyloreceus polyrhizus). [The addition influence of carrot (Daucus carota) Towards the sensory characteristics and physicochemical the red dragon fruit jams (Hyloreceus polyrhizus)]. J. Fortech, 1: 16-28, (In Indonesian).
8.
Panchal, J.B., R.S. Gaikwad, J.K. Dhemre and U.D. Chavan, 2018. Studies on preparation and storage of jelly from dragon fruit (Hylocereus undatus). J. Pharmacogn. Phytochem., 7: 2648-2655.
9.
Jalgaonkar, K., M.K. Mahawar, S. Kale, P.N. Kale and B. Bibwe et al., 2018. Response surface optimization for development of dragon fruit based ready to serve drink. J. Applied Nat. Sci., 10: 272-278.
10.
Kunarayakula, S., S. Thaiphanitb, P. Anprunga and I. Suppavorasatit, 2018. Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins. Food Hydrocolloids, 79: 197-207.
11.
Ali, S.A., 2008. Home-Based Fruit and Vegetable Processing: A Manual for Field Workers and Trainers. Food and Agriculture Organization of the United Nations, Afghanistan, Pages: 96.
12.
Hanrahan, G. and L. Angeles, 2006. Application of factorial and response surface methodology in modern experimental design and optimization. Crit. Rev. Anal. Chem., 36: 141-151.
13.
Ali, M.K., N. Outili, A.A. Kaki, A.A. Kaki, S. Benhassine, A. Benaissa and N.K. Chaouche, 2017. Optimization of baker’s yeast production on date extract using response surface methodology (RSM). Foods, Vol. 8, No. 8.
14.
Akçay, H. and A.S. Anagün, 2013. Multi response optimization application on a manufacturing factory. Math. Comput. Applic., 18: 531-538.