KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING
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Accepted
11 November 2020
Published
29 December 2020
Keywords:
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antioxidant, betacyanin, dried dragon fruit peel, drying
Abstract
Antioxidant plays an important role in keeping the body health. Antioxidant is needed to prevent the occurrence of oxidative stress, which causes of various degenerative diseases. Betacyanin in the dragon fruit peel takes part in antioxidant activity. The research is conducted using the central composite design (CCD) of the response surface methodology (RSM). This research aims to optimize the initial treatment condition by applying natrium metabisulfite immersion and drying on the dried dragon fruit peel. Three design composite factors used are natrium metabisulfite concentration (X1: 0.2-0.4%), drying temperature (X2: 65-75°C), and drying duration (X3: 4-5 hours) with betacyanin content (Y1) and antioxidant activity (Y2) as the response. A quadratic model is a method chosen for this research. The surface response showed the natrium metabisulfite concentration, temperature, and drying duration had signifi-cant effects on the betacyanin content and antioxidant activity. The most optimum condition of initial treatment is showed by immersion in 0.23% natrium metabisulfite and drying temperature of 70°C for 4.5 hours which resulted in 44.07 mg/100 g of betacyanin concentration and 50.56% antioxidant activity.
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Woo KK, Ngou FH, Ngo LS, Soong WK, Tang PY. 2011. Stability of betalain pigment from red dragon fruit (Hylocereus polyrhizus). Am J Food Technol 6: 140-148. DOI: 10.3923/ajft.2011. 140.148.
Aydin E, Gocmen D. 2015. The influences of drying method and metabisulfite pre-treatment on the color, functional properties and fenolik acids con-tents and bioaccessibility of pumpkin flour. LWT-Food Sci Technol 60: 385-392. DOI: 10.1016/j. lwt.2014.08.025.
Braimah MN, Anozie AN, Odejobi OJ. 2016. Utilization of response surface methodology (RSM) in the optimization of crude oil refinery. J Multidiscip Eng Sci Technol 3: 4361-4369.
Ee SC, Jamilah B, Muhammad K, Hashim DM, Adzahan N. 2014. Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhi-zus) peel powder during storage. Int Food Res J 21: 155-160.
Hossain M, Barry-Ryan C, Martin-Diana AB. 2010. Effect of drying method on the antioxidant ca-pacity of six larniaceae herbs. Food Chem 123: 85-91. DOI: 10.1016/j.foodchem.2010.04.003.
Jamilah B, Shu CE, Kharidah M, Dzulkifly MA, Noranizan A. 2011. Physico-chemical charac-teristics of red pitaya (Hylocereus polyrhizus) peel. Int Food Res J 18: 279-286. DOI: 10. 1163/156856103321 645176.
Kanlayavattanakul M, Lourith N. 2011. Sapodilla seed coat as a multifunctional ingredient for cosmetic application. Process Biochem 46: 2215-2218. DOI: 10.1016/j.procbio.2011.08. 022.
Kumari KS, Babu IS, Rao GH. 2008. Process optimi-zation for citric acid production from raw glycerol using response surface methodology. Biotechnol J 7: 496-501.
López J, Vega-Gálvez A, Torres MJ, Lemus-Mondaca R, Quispe-Fuentes I, Scala KD. 2013. Effect of dehydration temperature on physico-chemical properties and antioxidant capacity of golden-berry (Physalis peruviana L.). Chilean J Agric Res 73: 293-300. DOI: 10.4067/S0718-5839201300 0300013.
Lutz M, Hernández J, Henríquez C. 2015. Fenolik content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile. CyTA-J Food 13: 541-547. DOI: 10.1080/19476337. 2015.1012743.
Maula A, Faridah DN, Muhandri T. 2019. Optimasi proses mi jagung varietas lokal dengan tek-nologi ekstruksi. J Teknol Industri Pangan 30: 110-118. DOI: 10.6066/jtip.2019.30.2.110.
Muhandri T, Subarna, Koswara S, Nurtama B, Ariefianto DI, Fatmala D. 2017. Optimasi pem-buatan sohun ubi jalar menggunakan ekstruder pemasak-pencetak. J Teknol Industri Pangan 28: 34-45. DOI: 10.6066/jtip.2017.28.1.36.
Nurmiah S, Syarief R, Sukarno, Peranginangin R, Nurtama B. 2013. Aplikasi response surface methodology pada optimalisasi kondisi proses pengolahan alkali treated cottonii (ATC). JPB Kelautan dan Perikanan 8: 9-22.
Oke M, Jacob JK, Paliyath G. 2012. Biochemistry of fruit processing in Food Biochemistry and Food Processing, Simpson BK Ed, John Wiley and Sons Inc., Blackwell Publishing. Chapter 28th. DOI: 10.1002/9781118308035.ch28.
Raissi S, Farzani RE. 2009. Statistical process optimization through multi-response surface methodology. World Academy of Science, Engineeering and Technology. Int J Math, Coumputational, Physical, Electrical and Computer Engineering 3: 197-201.
Ratnaningsih, Richana N, Suzuki S, Fujii Y. 2018. Effect of soaking treatment on anthocyanin, flavonoid, phenolic content and antioxidant activities of Dioscorea alata flour. Indonesian J Chem 18: 656-663. DOI: 10.22146/ijc.23945.
Sun J, Yin G, Du P, Chen L. 2011. Optimization of extraction technique of polysaccharides from pumpkin by response surface method. J Med Plants Res 5: 2218-2222.
Syafaat WU. 2016. Optimasi Produksi Roti meng-gunakan Metode Rancangan Percobaan res-ponse surface pada Industri Rumahan Tahun 2015. [Skripsi]. Jakarta: Fakultas Sains dan Teknologi, Universitas Islam Negeri Syarif Hidayatullah.
Tze NL, Han CP, Yusof YA, Ling CN, Talib RA, Taip FS, Aziz MG. 2012. Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Sci Biotechnol 21: 675-682. DOI: 10.1007/s10068-012-0088-z.
Wong Y-M, Siow L-F. 2015. Effects of heat, pH, anti-oxidant, agitation and light on betacyanin stability using red-fleshed dragon fruit (Hylo-cereus polyrhizus) juice and concentrate as models. J Food Sci Technol 52: 3086-3092. DOI: 10.1007/s131 97-014-1362-2.
Woo KK, Ngou FH, Ngo LS, Soong WK, Tang PY. 2011. Stability of betalain pigment from red dragon fruit (Hylocereus polyrhizus). Am J Food Technol 6: 140-148. DOI: 10.3923/ajft.2011. 140.148.
Authors
ApriliyantiM. W., SuryanegaraM. A., WahyonoA., & Djamila S. (2020). KONDISI OPTIMUM PERLAKUAN AWAL DAN PENGERINGAN KULIT BUAH NAGA KERING. Jurnal Teknologi Dan Industri Pangan, 31(2), 155-163. https://doi.org/10.6066/jtip.2020.31.2.155
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