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Abstract

Red dragon fruit peel (Hylocereus polyrhizus) has a higher antioxidant content than red dragon fruit
flesh. However, the peel of red dragon fruit is still not widely utilized in manufacturing functional foods.
Fermented drink is one type of product that uses microbes to decompose nutrients contained in raw
materials therefore the nutritional value of the resulting product can be increased. This study aimed to
make fermented drink from red dragon fruit peel which was done spontaneously with the addition of
palm sugar as a source of nutrients for microbes. The method used was a complete randomized design
(CRD) with one factor: the concentration of palm sugar (10%, 20%, 30%, and 40%) and the weight of
red dragon fruit peel as much as 60%. The results showed that the best dragon fruit peel fermented
drink formulation was using 30% palm sugar which produced the highest total titratable acidity of
0.36±0.05% with a pH value of 3.39±0.03. Total lactic acid bacteria also had the highest value of
3.30x109±0.06 CFU/ml while the reducing sugar content was 4.47±0.015%. The highest reducing sugar
(5.04±0.065%) was obtained in the formulation that uses 20% of palm sugar as carbon sources

Keywords

Lactic acid bacteria; Reducing sugar; Red dragon fruit peel; Spontaneous fermentation; Total titratable acidity

Article Details

Creative Commons License

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

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

How to Cite
Kusumasari, F. C., Sasmita, I. R. A., Fadhila, P. T., Mardiyanto, M., & Kurniawati, E. (2024). Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives. Food Science and Technology Journal (Foodscitech), 105-116. https://doi.org/10.25139/fst.vi.9109

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