Kajian awal pemanfaatan pektin dan zat warna alami dari kulit buah naga menggunakan pelarut asam sitrat pada pembuatan jelly

Abstract

Dragon fruit (Hylocereus undatus) is a cactus plant that grows well in tropical climate countries such as Indonesia. Dragon fruit is a Hylocereus genus of cactus plant family that quite liked by people of Indonesia. The production of dragon fruit in Indonesia reached 55 tons/ha in 2012 and the import of dragon fruit has reached 400 tons/year. The high consumption level of dragon fruit is incomparable with the fruit’s peel processes (30 – 35% per fruit), which is why dragon fruit’s peel only become organic waste. This is concerning because dragon fruit’s peel contain pectine (15 – 16% per peel), that is higher than pectine that is found in apple’s peel, which is known as one of the potential pectine source and natural color substance betasianin (6,25 mg/100 g dry peel) that can be used as ingredient for making colorful jelly which contain many antioxidant. The making of jelly starts by making dry dragon fruit’s pee (water level of 7-10% -b) using citric solvent in extractor batch 1L with dispersion impact without sugar addition. The feed mass’s ratio with solvent 1:20 (g/mL),the variance of extraction temperature are 50-90oC, and variance pH are 2,7 – 3,3 using central composite design experiment design with 5 centre point. Research’s result shows that created jelly contain bloom strength point of 4.655-21.343, no strnger than jelly that sold in market. Optimum condition of making jelly using citic solvent gainde in extraction temperature of 62,20C and pH of 3,3.