Effectiveness of the Red Dragon Fruit (Hylocereus polyrhizus) Peel Extract as the Colorant, Antioxidant, and Antimicrobial on Beef Sausage
Abstract: 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’s
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.
Keywords: antimicrobial;
antioxidant; beef sausage; red dragon fruit peel extract
Author: Fitri M Manihuruk,
Tuti Suryati, Irma Isnafia Arief
Journal Code: jppeternakangg170028