Proximate Analysis: Content of Red Dragon Fruit Peel

Endah Puji Astuti; Dwi Susanti; Suwarno Suwarno

doi:10.12928/dpphj.v19i2.12512

Authors

Endah Puji Astuti Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta
Dwi Susanti Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta
Suwarno Suwarno Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

DOI:

https://doi.org/10.12928/dpphj.v19i2.12512

Keywords:

Proximate Analysis, Red Dragon Fruit , Peel Flour

Abstract

Background: The dragon fruits have the beneficial, including antioxidants, anti-inflammatory, antimicrobial, properties, blood sugar regulation, and can be used as an ingredient in cosmetics. The purpose of the study was to identify the active compunds contains in Dragon fruits peels using proximate analysis approach. Method: In this study, The proximate analysis was used to measure the contents of water, materials, protein, fat, carbohydrate, crude fiber, energy, Fe, vitamin C and E content, and beta carotene content in the laboratory process. Results: The proximate test results showed that the moisture content of dragon fruit peel flour was 6.3732% - 6.5158%, ash content was 4.8069% - 4.6173%, protein content was 9.2396% - 9.4276%, fat content was 0.4807% - 0.3646%, carbohydrate content was 28.5208% - 28.4530%, crude fiber content was 50, 5788% - 50.6217%, energy content 238.5314 cal/100g - 238.4489 cal/100g, mineral content 2.8993 mg/100g - 2.8747 mg/100g, vitamin C content 16.9835 mg/100g - 25.4752 mg/100g, beta carotene content 5.4672 μg/100g - 4.7922 μg/100g. Conclusion: Research shows that dragon fruit peelc contains various nutrients and bioactive compounds that are beneficial for health

Author Biographies

Endah Puji Astuti, Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

Dwi Susanti, Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

Suwarno Suwarno, Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

Faculty of Health, Universitas Jenderal Achmad Yani Yogyakarta

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