Pemanfaatan Kulit Buah Naga sebagai Pewarna Alami pada Produk Selai Stroberi

Abstract

This study explored the application of red dragon fruit (Hylocereus sp.) peel extract as a natural colorant in strawberry jam, focusing on its impact on color quality, anthocyanin content, physicochemical properties, and consumer acceptance. Extracts containing high anthocyanin levels were incorporated at 0% (control), 5%, 10%, and 15% concentrations. Color measurements using a Chromameter showed that increasing extract concentration enhanced the a* value (red intensity) while reducing the L* value (lightness). The 10% formulation produced a bright red color comparable to fresh strawberries, whereas 15% yielded a reddish-purple tone. Anthocyanin levels, determined by the pH differential method, significantly increased with extract addition, reaching 38.5 mg/100 g at 15% compared to 5.2 mg/100 g in the control. Physicochemical analysis indicated moisture contents between 28–30% and pH values of 3.4–3.6, meeting the Indonesian National Standard (SNI 3746:2008) for fruit jams. Sensory evaluation with 30 semi-trained panelists revealed that the 10% treatment achieved the highest scores for color (8.2), taste (8.0), and overall acceptability (8.3), without detectable off-flavors. At 15%, slight bitterness and a characteristic dragon fruit peel aroma were noted, likely due to elevated phenolic content. The results suggest that 10% dragon fruit peel extract provides the best balance between visual appeal, nutritional benefits, stability, and consumer preference. This finding supports the development of clean-label products and promotes sustainability by utilizing agricultural by-products, contributing to a zero-waste and circular economy approach.