摘要：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.
其他摘要：Penelitian ini bertujuan untuk mengevaluasi efektivitas penambahan ekstrak kulit buah naga merah (Hylocereus polyrhizus) pada sosis daging sapi. Ekstrak kulit buah naga merah dihasilkan dengan maserasi menggunakan pelarut pH 5, dan dilakukan pengamatan karakteristik fitokimia, total fenol, aktivitas antioksidan, dan antimikrob. Hasil analisis menunjukkan bahwa ekstrak kulit buah naga merah memiliki aktivitas antioksidan dan antimikrob alami karena memiliki kandungan senyawa fitokimia dan total fenol dalam ekstrak yang tinggi. Ekstrak kulit buah naga merah dengan persentase berbeda (0%, 20%, 30%, dan 40%) ditambahkan pada pembuatan sosis, dan dilakukan pengamatan karakteristik fisikokimia, zat gizi, aktivitas antioksidan, dan mikrobiologi. Data diolah dengan analisis ragam (ANOVA) dan dilanjutkan uji perbandingan berganda menggunakan uji Duncan. Hasil analisis menunjukkan bahwa penambahan ekstrak kulit buah naga merah menurunkan nilai tekstur, tetapi meningkatkan intensitas kecerahan, intensitas warna merah, dan intensitas warna kuning secara signifikan (P<0.05) sosis daging sapi. Dapat disimpulkan bahwa ekstrak kulit buah naga merah yang mengandung komponen fisikokimia, efektif sebagai antimikroba dan antioksidan alami. Penambahan ekstrak kulit buah naga merah mampu meningkatkan aktivitas antioksidan, dan menurunkan nilai thiobarbituric reactive substance (TBARS). Penambahan ekstrak kulit buah naga merah belum efektif meningkatkan intensitas warna merah sosis daging sapi, tetapi mampu meningkatkan warna kuning sosis daging sapi.
关键词：antimicrobial;antioxidant;beef sausage;red dragon fruit peel extract
其他关键词：antimikrob;antioksidan;ekstrak kulit buah naga merah;sosis daging sapi
