Karakteristik fisikokimia dan organoleptik kornet daging ayam dengan pewarna alami ekstrak kulit buah naga merah (Hylocereus polyrhizus)
DOI:
https://doi.org/10.35941/jtaf.8.2.2026.26552.178-193Keywords:
Chicken corned beef, Red dragon fruit peel, Betacyanin pigment, Steaming duration, Natural colorantAbstract
Kulit buah naga merah merupakan bagian dari buah naga yang belum dimanfaatkan dengan baik, padahal mengandung senyawa bioaktif seperti betasianin yang dapat dimanfaatkan sebagai pewarna alami pada produk pangan, salah satunya adalah kornet ayam. Ekstrak kulit buah naga merah digunakan untuk memberikan warna merah pada kornet sebagai pengganti pewarna sintetis, karena penggunaan pewarna ini dalam jangka waktu lama dapat memicu pertumbuhan sel kanker. Penelitian ini bertujuan untuk menganalisis pengaruh variasi konsentrasi ekstrak kulit buah naga merah dan lama waktu pengukusan terhadap karakteristik fisikokimia dan organoleptik pada kornet ayam. Rancangan percobaan yang digunakan pada penelitian faktorial yang disusun dalam Rancangan Acak Kelompok Faktor pertama adalah konsentrasi ekstrak kulit buah naga merah (10, 20, dan 30%) dan faktor kedua adalah lama waktu pengukusan (40 dan 45 menit). Hasil penelitian menunjukkan bahwa penambahan ekstrak kulit buah naga merah dan lama waktu pengukusan berpengaruh nyata terhadap nilai daya ikat air (32,32-46,31%.), kadar betasianin (60,30-84,85 mg/100 g), stabilitas warna (2,48-9,08), nilai L* (64,29-72,25), atribut warna (4,1-5,1), rasa (5,0-5,9). Perlakuan terpilih untuk pembuatan kornet ayam adalah menggunakan formula 20% ekstrak kulit buah naga merah dan waktu perebusan selama 40 menit.
Downloads
References
Adelina, N.M., Giovani, S., Jameelah, M., Febrilian, Y., Fatimah, S., Rosianajayanti, 2025. Sensory characteristics and nutritional content of dragon fruit peel cookies with stevia substitution. Journal of Applied Food Technology 12(1), 14–22. https://doi.org/10.17728/jaft.25032.
Adrian, K.A., Rumondor, D.B., Wahyuni, I., Ma’ruf, W., Sane, S., 2025. Pengaruh penambahan tepung kulit buah naga merah (Hylocereus polyrhizus) terhadap daya ikat air, susut masak, pH, dan organoleptik sosis daging ayam. Jurnal Zootec 45(1), 41–49. https://doi.org/10.35792/zot.45.1.2025.55943
Agne, E., Rum, H., Khabibi, 2010. Ekstraksi dan uji kestabilan zat warna betasianin dari kulit buah naga (Hylocereus polyrhizus) serta aplikasinya sebagai pewarna alami pangan. Jurnal Kimia Sains dan Aplikasi 13(2), 51–56. https://doi.org/10.14710/jksa.13.2.51-56
Al-Awwaly, K., Suharjono, T., Wayan, T., Yuni, E., 2015. Komposisi kimia dan beberapa sifat fungsional protein paru sapi yang diekstraksi dengan metode alkali. Jurnal Ilmu dan Teknologi Hasil Ternak 10(2), 54–62. https://doi.org/10.21776/ub.jitek.2015.010.02.6
Anwar, C., Irmayanti, I., Ambartiasari, G., 2021. Pengaruh lama pengeringan terhadap rendemen, kadar air, dan organoleptik dendeng sayat daging ayam. Jurnal Peternakan Sriwijaya 10(2), 29–38. https://doi.org/10.36706/JPS.10.2.2021.15730
Asra, R., Azizah, Z., Yetti, R., Ratnasari, D., Chandra, B., Misfadhila, S., Nessa, N., 2019. Studi fisikokimia betasianin dalam kulit buah naga dan aplikasinya sebagai pewarna merah alami sediaan farmasi. Jurnal Farmasi Galenika 5(2), 140–146. https://doi.org/10.22487/j24428744.0.v0.i0.13498
BSN, 2006. Petunjuk Pengujian Organoleptik dan atau Sensori (SNI 01-2346-2006). Badan Standardisasi Nasional, Jakarta.
Bulkaini, Djoko, K., Muhammad, Y., 2019. Karakteristik fisik dan nilai organoleptik sosis daging kuda berdasarkan level substitusi tepung tapioka. Jurnal Veteriner 20(4), 548–557.
Chen, S.Y., Xu, C.Y., Mazhar, M.S., Naiker, M., 2025. Exploratory analysis of free and glycosidically bound volatile compounds in Australian-grown and imported dragon fruit: implication for industry standard development. Chemosensors 13, 70. https://doi.org/10.3390/chemosensors13020070
Chia, S., Chong, G., 2015. Effect of drum drying on physicochemical characteristics of dragon fruit peel (Hylocereus polyrhizus). International Journal of Food Engineering 11, 285–293. https://doi.org/ 10.1515/ijfe-2014-0198
Corimayua-Silva, A.A., Elias-Penafiel, C., Rojas-Ayerve, T., Guevara-Perez, A., 2024. Red dragon fruit peels: effect of two species ratio and particle size on fibre quality and its application in reduced-fat alpaca-based sausages. Foods 13, 386. https://doi.org/10.3390/foods13030386
Estine, P.P., 2014. Pengaruh jumlah salad oil dan CMC (Carboxy Methyl Cellulose) terhadap sifat organoleptik kornet daging sapi. E-Journal Boga 3(1), 160-165.
Faridah, A., 2016. Pengaruh umur simpan buah naga dan jenis pelarut terhadap ekstrak betasianin dari kulit buah naga merah (Hylocereus polyrhizus). Jurnal Teknologi Rekapangan 11(2), 1–11. https://doi.org/10.33005/jtp.v10i2.676
Gengatharan, A., Gary, A., Wee, S.C., 2016. Stability of betacyanin from red pitaya (Hylocereus polyrhizus) and its potential application as a natural colourant in milk. International Journal of Food Science and Technology 51(1), 427–434. http://doi.org.10.1111/ijfs.12999
Goswami, D., Gupta, R.K., Mridula, D., Sharma, M., Tyagi, S.K., 2015. Barnyard millet-based muffins: physical, textural and sensory properties. LWT – Food Science and Technology 64, 374–380. http://doi.org/10.1016/j.lwt.2015.05.060
Hasri, U., Dina, Hasma, S., 2021. Penambahan buah naga merah (Hylocereus polyrhizus) sebagai pewarna alami pada pembuatan nugget ikan bandeng (Chanos chanos). Jurnal Agrokompleks 21(1), 26–32. https://doi.org/ 10.51978/japp.v21i1.281
Hidayat, W., Yue, Q., Jaehyuk, J., Byung Ho, P., Irwan, S.B., Fauzi, F., Nam Hun, K., 2017. Color change and consumer preferences towards color of heat-treated Korean white pine and royal paulownia woods. Journal of Korean Wood Science and Technology 45(2), 213–222. http://doi.org/10.5658/WOOD.2017.45.2.213
Hipni, R., Isnaniah, Noorhayati, M., Hapisah, Megawati, Isrowiyatun, D., Ahmad, R., 2023. Phytochemical screening and antioxidant activity in dragon fruit plant extract as immunomodulators in pregnant women. Pharmacognosy Journal 15(6), 999–1004. http://doi.org/10.5530/pj.2023.15.184
Ilyas, E., Ponto, J., Komansilan, S., Ma’aruf, S., Sakul, S., Ratulangi, F.S., 2024. Pengaruh penambahan angkak terhadap sifat fisik dan sensoris kornet ayam broiler. Jurnal Zootec 44(2), 305–312.
Isa, N.S.M., Hui, C.Y., Aliah, M.Z., Nur, M.M., 2024. The effect of different citric acid concentrations on physicochemical and antioxidant properties of red pitaya peel gummy candies. Tropical Journal of Natural Product Research 8(12), 9654–9663. https://doi.org/10.26538/tjnpr/v8i12.45
Ismanto, A., Lejab, P., Manullang, J.R., 2023. Pemanfaatan ekstrak kulit buah naga merah (Hylocereus polyrhizus) sebagai pewarna pada sosis daging ayam. Jurnal Peternakan Lingkungan Tropis 6(2), 84–88. http://dx.doi.org/10.30872/jpltrop.v6i2.13474
Jaenuri, A., Mokhamad, K.F., Mardiyanto, M., Aulia, B., 2025. Eksplorasi pengaruh pewarna alami kulit buah naga merah terhadap kualitas kerupuk ikan lemuru (Sardinella sp.). Journal of Food Engineering 4(3), 116–126. https://doi.org/10.25047/jofe.v4i3.6059
Jantanikorn, M., Thumanu, K., Yongsawatdigul, J., 2023. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming. Poultry Science 102(1), 1–9. https://doi.org/10.1016/j.psj.2022.102317.
Khalid, W., Maggiolino, A., Kour, J., Sajid, M., Aslam, N., Faizan, M., Meghwar, P., Wajeeha, K., De Palo, P., Korma, S., 2022. Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: a comprehensive review. Frontiers in Nutrition 9, 1–19. https://doi.org/10.3389/fnut.2022.1057457.
Kuncoro, H., Eliza, N., Lisna, M., 2022. Stabilitas betasianin dari sari kulit buah naga merah (Hylocereus polyrhizus) terhadap suhu, pH, dan kondisi penyimpanan. Jurnal Ilmiah Pharmacy 9(2), 91–100. https://doi.org/10.52161/jiphar.v9i2.421
Larasati, R., Setiadi, Y., Subandriani, D., Rahayuni, A., Rahmawati, A.Y., 2018. Tingkat pengetahuan dan sikap pedagang makanan jajanan pasar terhadap penggunaan pewarna yang dilarang di pasar-pasar Kota Semarang. Jurnal Riset Gizi 6(2), 85–90. https://doi.org/0.31983/jrg.v6i2.4295
Lubis, N., Agustiono, J., Ismail, D., Pradana, T., 2020. Effect of red dragon fruit peels (Hylocereus polyrhizus) as a natural dye and preservative on chicken nuggets. International Journal of Research and Review 7, 168–174.
Maghfiroh, M., Ratna, K.D., Edy, S., 2017. Pengaruh konsentrasi dan lama perendaman ekstrak kulit nanas terhadap kualitas fisik dan organoleptik daging bebek petelur afkir. Jurnal Ternak 8(1), 1–11. https://doi.org/10.30736/jy.v8i1.14
Mahendra, Z.S., 2021. Fortifikasi ekstrak kulit buah naga merah (Hylocereus polyrhizus) terhadap kadar antosianin dan karakteristik ekado udang vanamei. Skripsi. Universitas Brawijaya, Malang.
Manihuruk, F.M., 2020. Pengaruh penyimpanan dingin terhadap sosis daging sapi yang ditambahkan ekstrak kulit buah naga merah. Jurnal Agrihumanis 1(1), 55–60. https://doi.org/10.46575/agrihumanis.v1i1.54.
Martinez, C.B., Viuda-Martos, M., Fernandez-Lopez, J., Perez-Alvarez, J.A., 2022. Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: effects on chemical, physicochemical, appearance, and sensory characteristics. LWT – Food Science and Technology 172, 114193. https://doi.org/10.1016/j.lwt.2022.114193.
Mauritio, P., Duryat, Melya, R., Wahyu, H., 2022. Pengaruh variasi suhu torefaksi terhadap perubahan warna dan sifat fisik pelet kaliandra (Calliandra calothyrsus). Warta Rimba: Jurnal Ilmiah 10(5), 1–7.
Meutia, Y.R., Susanti, I., Siregar, N., 2019. Uji stabilitas warna hasil kopigmentasi asam tanat dan asam sinamat pada pigmen brazilin asal kayu secang (Caesalpinia sappan L.). Warta Industri Hasil Pertanian 36(1), 30–39. https://doi.org/ 10.32765/wartaihp.v36i1.4504
Mukminah, N., Ferdi, F., 2019. Kadar lemak dan sensoris sosis ayam dengan penambahan kulit buah naga merah (Hylocereus polyrhizus) yang berbeda. Jurnal Teknologi Pengolahan Pertanian 1(1), 39–44. https://doi.org/10.35308/jtpp.v1i1.1506
Nataliani, M., Kosala, K., Fikriah, R., Isnuwardana, Paramita, S., 2018. Pengaruh penyimpanan dan pemanasan terhadap stabilitas fisik dan aktivitas antioksidan larutan pewarna alami daging buah naga (Hylocereus costaricensis). Jurnal Tumbuhan Obat Indonesia 11(1), 1–10. 10.22435/toi.v11i1.8688.
Nurjuliani, N.I., Saragih, B., Indah, R., 2022. Daya terima formulasi sosis ikan gabus (Channa striata) dan bayam merah (Amaranthus tricolor L.) sebagai pangan fungsional tinggi protein dan zat besi. Buletin LOUPE 18(2), 148–161. https://doi.org/10.51967/buletinloupe.v18i02.1735
Pang, Z., Jo-Woon, L., Yoona, L., Bokyung, M., 2024. Changes in quality characteristics and biogenic amine contents in beef by cooking methods. Food Science and Biotechnology 33, 2313–2321. https://doi.org/10.1007/s10068-024-01650-9.
Permatasari, A., Sumardianto, S., Rianingsih, L., 2018. Perbedaan konsentrasi pewarna alami kulit buah naga (Hylocereus polyrhizus) terhadap warna terasi udang rebon (Acetes sp.). Jurnal Teknologi Hasil Pertanian 11(1), 39–52. http://doi.org/10.20961/jthp.v11i1.29094
Reyes-García, V., Botella-Martínez, C., Juárez-Trujillo, N., Viuda-Martos, M., 2024. Pitahaya (Hylocereus ocamponis) peel flour as new ingredient in the development of beef burgers: impact on quality parameters. European Food Research and Technology 250, 2375–2385. https://doi.org/10.1007/s00217-024-04545-5
Rosalina, Y., Laili, S., Devi, S., Rudi, S., 2018. Karakteristik tepung pisang dari bahan baku pisang lokal Bengkulu. Industria: Jurnal Teknologi dan Manajemen Agroindustri 7(3), 153–160. https://doi.org/10.21776/ub.industria.2018.007.03.3
Rumondor, D., Tinangon, R., Paath, J., Tamasoleng, M., Hadju, R., 2018. Perubahan fisik sosis daging ayam afkir dengan penambahan angkak sebagai bahan curing. Jurnal Teknologi Pertanian 9(2), 1–5. https://doi.org/10.35791/jteta.v9i2.23246
Sanjaya, A., Wibawanti, J.M.W., Mudawaroch, R.E., 2019. Pengaruh pemberian tepung daun mengkudu (Morinda citrifolia L.) dalam pakan komersil terhadap kualitas fisik daging burung puyuh (Coturnix coturnix japonica). Surya Agritama 8(1), 53–65.
Sembong, R., Malelak, G., Kale, P., 2022. The effect of giving dragon fruit skin extract (Hylocereus costaricensis) on the quality of se’i beef meat. Jurnal Sains Peternakan Indonesia 17(1), 55–61.
Sen, P., Yang, J.-B., 1994. Design decision making based upon multiple attribute evaluations and minimal preference information. Mathematical and Computer Modelling 20(3), 107-124. https://doi.org/10.1016/0895-7177(94)90034-5
Sipahelut, S.G., 2022. Potensi kulit buah naga sebagai pewarna alami untuk meningkatkan profil sensoris kue. Jurnal Ilmu Pertanian Saloi 1(1), 35–42. https://doi.org/10.55984/saloi/v1i1.
Syahkira, S., Faridah, A., 2025. Kualitas sosis ikan nila dengan penambahan puree kulit buah naga merah. Jurnal Riset Ilmiah 4(9), 2048–2056. https://doi.org/10.55681/sentri.v4i9.4473
Talibo, M.A., Rumondor, D.B., Tinangon, R., Wahyuni, I., 2023. Pengaruh penambahan kulit buah naga merah (Hylocereus polyrhizus) terhadap intensitas warna dan organoleptik sosis ayam. Jurnal Zootec 43(2), 177–186.
Tama, K.T., Al Afuw, I., Arta, W.K., Dyahanti, W.K., Priharyanthi, N.L., Swacita, I.B.N., 2023. Kualitas daging dan produk olahan daging yang dijual di pasar tradisional Kota Denpasar, Bali. Jurnal Indonesia Veterinus 12(3), 351–363. https://doi.org/10.19087/imv.2023.12.3.351
Vieira, T., Santos, B., Oliveira, S., Alves, G., Perrone, D., Mere, D.A., Flosi, P.V., 2019. Betanin, a natural food additive: stability, bioavailability, antioxidant and preservative ability assessments. Molecules 24(2), 458. https://doi.org/10.3390/molecules24030458.
Downloads
Published
Issue
Section
License
As a journal Author, you have rights for a large range of uses of your article, including use by your employing institute or company. These Author rights can be exercised without the need to obtain specific permission.
Authors publishing in JTAF have wide rights to use their works for teaching and scholarly purposes without needing to seek permission, including: use for classroom teaching by Author or Author's institutionand presentation at a meeting or conference and distributing copies to attendees; use for internal training by author's company; distribution to colleagues for their reseearch use; use in a subsequent compilation of the author's works; inclusion in a thesis or dissertation; reuse of portions or extrcats from the article in other works (with full acknowledgement of final article); preparation of derivative works (other than commercial purposes) (with full acknowledgement of final article); voluntary posting on open web sites operated by author or author’s institution for scholarly purposes (follow CC by SA License).
Authors and readers can copy and redistribute the material in any medium or format, as well as remix, transform, and build upon the material for any purpose, even commercially, but they must give appropriate credit (cite to the article or content), provide a link to the license, and indicate if changes were made. If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original.
