Effectiveness of the Red Dragon Fruit (Hylocereus Polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage

This study aimed to evaluate the effectiveness of red dragon fruit (Hylocereus polyrhizus) peel extracts addition on beef sausages. Red dragon fruit peel extracts were obtained by maceration using solvent at pH 5. Phytochemical characteristics, total phenols, antioxidant, and antimicrobial activity of the peel extracts were observed. Antioxidant and antimicrobial activities of the extracts were associated with high phytochemical compounds and total phenols contained in the extracts. Red dragon fruit peel extracts with various percentages (0%, 20%, 30%, and 40%) were added on beef sausages, and their physicochemical characteristics, nutrients, antioxidant activity, and microbiological profile were analyzed. The data were analyzed using analysis of variance and Duncan\u27s multiple range test. Results showed that the addition of red dragon fruit peel extracts significantly reduced texture values, but increased intensity of luminosity, intensity of red color, and intensity of yellow color (P<0.05) beef sausages. It could be concluded that red dragon fruit peel extract containing phytochemical compounds was effective as an antibacterial agent and natural antioxidant. The addition of red dragon fruit peel extracts was effective in increasing the antioxidant activity and decreasing TBARS values. The addition of red dragon fruit peel extract did not affect the reddish colorization of beef sausages, but it was capable of increasing the yellowish colorization on beef sausage

Pengaruh Penyimpanan Dingin terhadap Sosis Daging Sapi yang Ditambahkan Ekstrak Kulit Buah Naga Merah

Penelitian ini bertujuan mengevaluasi pengaruh penyimpanan dingin pada sosis daging sapi yang ditambahkan ekstrak kulit buah naga merah. Ekstrak kulit buah naga merah yang ditambahkan sebanyak 40% pada adonan sosis. Sosis disimpan pada suhu dingin (±4 °C) selama 20 hari. Perlakuan penyimpanan dingin pada penelitian ini dianalisis pada hari ke-0, 5 10, 15 dan 20. Data diolah dengan analisis ragam (ANOVA) dan dilanjutkan uji perbandingan berganda menggunakan uji Duncan. Hasil analisis menunjukkan bahwa penyimpanan dingin selama 20 hari berpengaruh nyata pada nilai pH dan aw sosis daging sapi yang ditambahkan ekstrak kulit buah naga merah. Nilai pH menurun sampai hari ke-20. Nilai aw menurun sampai hari ke-15 dan stabil di hari ke-20. Stabilitas emulsi sosis daging sapi selama 20 hari penyimpanan dingin tidak berpengaruh nyata dan hasilnya adalah 100%. Perlakuan penyimpanan dingin efektif mempertahankan angka lempeng total sampai hari ke-20 pada sosis daging sapi dengan penambahan ekstrak kulit buah naga merah