Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives

Kusumasari, Findi Citra and Sasmita, Irene Ratri Andia and Fadhila, Putu Tessa and Mardiyanto, Mohammad and Kurniawati, Emi (2024) Development of Spontaneous Fermented Drink from Red Dragon Fruit Peel (Hylocereus polyrhizus): Chemical and Microbiological Perspectives. Food Science and Technology Journal, 7 (2). pp. 105-116. ISSN 2622-4127

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Abstract

Red dragon fruit peel (Hylocereus polyrhizus) has a higher antioxidant content than red dragon fruit flesh. However, the peel of red dragon fruit is still not widely utilized in manufacturing functional foods. Fermented drink is one type of product that uses microbes to decompose nutrients contained in raw materials thereforethe nutritional value of the resulting product can be increased. This study aimed to make fermented drink from red dragon fruit peel which was done spontaneously with the addition of palm sugar as a source of nutrients for microbes. Themethod used was a complete randomized design (CRD) with one factor: the concentration of palm sugar(10%, 20%, 30%, and 40%) and the weight of red dragon fruit peel as much as 60%. The results showed that the best dragon fruit peel fermented drink formulation was using 30% palm sugar which produced the highest total titratable acidity of 0.36±0.05% with a pH value of 3.39±0.03. Total lactic acid bacteria also had the highest value of 3.30x109±0.06CFU/ml while the reducing sugar content was 4.47±0.015%.The highest reducing sugar (5.04±0.065%) was obtained in the formulation that uses20% of palm sugar as carbon sources.

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