Daya Antioksidan Ekstrak Kulit Buah Naga Dan Sabun Ekstrak Kulit Buah Naga (Hylocereus Polyrhizuz)

Red dragon fruit peel extract contains betalain which has antioxidant activity. In addition, this extract also contains dyes that can be used as coloring agents in cosmetic preparations. The purpose of this study was to study the activity of dragon fruit peel extract and red dragon fruit peel extract soap with various concentrations. Antioxidant activity is taken by the DPPH method. The concentration of red dragon fruit peel extract in soap is 0.3; 0.6; 0.9%. Test results show red dragon fruit extract soap has lower antioxidant activity than the extract. The increased concentration of the extract caused an increase in the antioxidant activity of the red dragon fruit peel extract soap

Pengaruh Ekstrak Kulit Buah Naga Merah (Hylocereus Polyrhizus) terhadap Waktu Perdarahan (Bleeding Time) Pada Mencit Strain Balb-C

Tooth extraction causes prolonged bleeding complications and the body will respond with hemostasis. Currently developing natural medicines to help the process of hemostasis. Red dragon fruit peel, which is generally a waste containing tannins, flavonoids, and saponins to stop bleeding. Purpose was to find out the effect of red dragon fruit peel extract on bleeding time in the tail of Balb-C strain mice. 16 mice samples were adapted for one week. Mice were divided into 2 groups subsquently fasted for 7 hours. The first group as a control (0.5% Na-CMC). The second group was given red dragon fruit peel extract which was divided into three sub-groups at a dose of 0.5 mg / g BW, mg / g BW, and 1.5 mg / g BW. All samples were waited for 45 minutes and cut along 2 cm from the tip of the tail. Blood is spilled on Whatman paper which has 30 seconds in each box. The number of blood spots on the box was calculated and multiplied by 30 seconds. The result showed that bleeding time in the group given red dragon fruit peel extract was significantly lower (p <0.05) than in the control group. The conclusion was red dragon fruit peel extract (Hylocereus Polyrhizus) has an effect on shortening the bleeding time in cutting the tail of bulb-c strain mice and the dose of red dragon fruit peel extract (Hylocereus Polyrhizus) which has the most significant effect is 1 mg / BB mice

Physical Properties Investigation on Sunscreens with Red Dragon Fruit Peel Extract

Red dragon fruit peel extract is reported as an active ingredient in sunscreen because of its ability to protect the skin. UV exposure to the skin can cause reddish skin to develop skin cancer. This study aimed to determine the characteristics of the cream made from ZnO and red dragon fruit peel extracts (Hylocereus costaricensis), such as sun protection factor (SPF), pH, stability, viscosity, spreadability, and adhesion. Red dragon fruit peel extract was obtained by maceration using methanol, and DPPH-scavenging activity resulted in an IC50 of 0.96 μg/mL. Measurement of diffuse UV-vis reflectance shows that ZnO has absorption at λex 385 nm, which correlates with a bandgap energy of 3.22 eV. F1 formulation cream (red dragon fruit peel extract and ZnO ratio of 0:1) has the highest SPF value of 17. The Kruskal-Wallis test shows that there is a significant difference in adhesion between the F1 formulation cream with F2 (p-value = 0.002) and F4 (p-value = 0.03)

Kualitas Mikrobiologis Se’i Sapi yang di Curing Menggunakan Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhizus)

The purpose of this study was to analyze the antibacterial activity of red dragon fruit peel extract against Escherichia coli and its application as a preserfative of beef. Data were processed by analysis of variance (ANOVA) and continued with Duncan test. Based on antagonistic tests using a diffusion method, red dragon fruit peel extract showed the ability to inhibit and even kill E. coli. Microbiological testing of beef shows that the use of red dragon fruit peel extract can inhibit the growth of pathogenic bacteria. This inhibition is caused by the presence of active compounds that act as antibacterial compounds in the skin of red dragon fruit thus suppressing the growth rate of pathogenic bacteria. Microbiological quality of cows with the addition of preservatives (nitrates) is still in accordance with SNI, but the number of bacteria in the addition of preservatives is more when compared to cows with the addition of concentrations of red dragon fruit peel extract which are fewer and still in accordance with SNI. Observation of the presence of E. coli bacteria in beef se'i both in control and treatment using preservatives and the concentration of red dragon fruit peel extract showed that there was no (negative) growth of E coli bacteria. The inhibition of the presence of E. coli bacteria is caused by the presence of red dragon fruit peel extract and bactericidal smoke content so that it can inhibit the growth of E. coli bacteria. It was concluded that the higher concentration of red dragon fruit peel extract (Hylocereus polyrhizus) will be better in the process of inhibition of the growth of Escherichia coli bacteria and potentially as a natural preservative that can be added to se'i products. The use of dragon fruit peel extract by 60% in se'i-making products as a curing agent can also reduce the rate of bacterial growth. The use of red dragon fruit peel extract by 60% in this test is also better when compared to control (-), control (+) and concentration of 50%.Tujuan dari penelitian ini adalah untuk menganalisis aktivitas antibakteri ekstrak kulit buah naga merah terhadap Escherichia coli dan aplikasi sebagai preserfatif se’i daging sapi. Data diolah dengan analisis sidik ragam (ANOVA) dan dilanjutkan dengan uji Duncan. Berdasarkan uji antagonistik menggunakan metode difusi sumuran, ekstrak kulit buah naga merah menunjukkan kemampuan dalam menghambat bahkan membunuh E. coli. Pengujian mikrobiologis se’i daging sapi menunjukkan bahwa penggunaan ekstrak kulit buah naga merah mampu menghambat pertumbuhan bakteri patogen. Penghambatan ini disebabkan oleh adanya senyawa aktif yang berperan sebagai senyawa antibakteri di dalam kulit buah naga merah sehingga menekan laju pertumbuhan bakteri patogen. Kualitas mikrobiologis sei sapi dengan penambahan pengawet (nitrat) masih sesuai dengan BSNI akan tetapi jumlah bakteri pada penambahan bahan pengawet lebih banyak jika dibandingkan pada se’i sapi dengan penambahan konsentrasi ekstrak kulit buah naga merah yang jumlahnya lebih sedikit dan masih sesuai dengan BSNI. Pengamatan keberadaan bakteri E. coli pada se’i daging sapi baik pada kontrol maupun pada perlakuan menggunakan pengawet dan konsentrasi ekstrak kulit buah naga merah menunjukkan bahwa tidak adanya (negatif) pertumbuhan bakteri E coli. Penghambatan keberadaan bakteri E. coli ini disebabkan oleh adanya kandungan ekstrak kulit buah naga merah dan kandungan asap yang bersifat bakterisidal sehingga mampu menghambat pertumbuahan dari bakteri E. coli. Disimpulkan bahwa semakin tinggi konsentrasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) akan semakin baik dalam proses penghambatan terhadap pertumbuhan bakteri Escherichia coli serta berpotensi sebagai bahan pengawet alami yang dapat ditambahkan dalam produk se’i. Penggunaan ekstrak kulit buah naga sebesar 60% dalam produk pembuatan se’i sebagai agen curing juga dapat menekan laju pertumbuhan bakteri. Penggunaan ekstrak kulit buah naga merah sebesar 60% dalam pengujian ini juga lebih baik jika dibandingkan dengan kontrol (-), kontrol (+) dan konsentrasi 50%

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

Antioxidant and Anti-Collagenase Effectivity of Red Dragon Fruit Peel and Kaempferol 3-0-Rutinoside

Background: Aging is a natural process in human life, which is closely related to various degenerative processes. Skin aging can be caused by internal factors that are influenced by the enzyme collagenase and elastase while external factors are influenced by the environment such as sunlight and chemicals. Free radicals are one of the aging factors that cause oxidative stress and cell apoptosis. Antioxidant compounds can fight oxidation by neutralizing free radicals. Natural antioxidants from the peel of red Dragon fruit as antiaging agents.  Aims: To investigate the antioxidant and anti-aging activities of ethanol extract of Red Dragon fruit peels and kaempferol-3-O-rutinoside compounds. Methods: antioxidant assay was measured by the FRAP method and anti-aging property was measured through inhibitory activities of collagenase. Results: Red dragon fruit peel extract had the highest FRAP antioxidant activity at a concentration of 50 ug/ml which FRAP activity was 102.35 µg Fe while the highest FRAP antioxidant activity in kaempferol was 202.57 µg Fe. Anticolagenase activity by the highest red dragon fruit peel extract at a concentration of 250ug / ml was 74.36 ± 0.56% while kaempferol was 72.79 ± 1.02% Collagenase inhibition activity can be seen from the IC50 value. IC50 extracts of red dragon fruit skin 109.84 ug/ml and kaempferol at 44.32 ug/ml. Conclusion: Overall,  Kaempferol -3-O-rutinoside compound has higher antioxidant and anti-aging activity compared to red dragon fruit peel extract