“Pembuatan dan Uji Mutu Tepung dari Kulit Buah Naga Merah (Hylocereus costaricensis)”

Red dragon fruit skin flour (Hylocereus costaricensis) is one of the
fruits cultivated on the island of java such as Jember, Banyuwangi and other
regions. The shape of the is unique and interesting, the skin is red and scaly green
like dragon scales so it is called dragon fruit. Daragon fruit skin can be processed
in the form of flour and used as a base material.This study aims to make dragon
fruit skin flour and to test the organoleptic, water cotent, ash content, and
microbial contamination of Indonesia Nasional Standart No. 3751 year 2009.
Some of the methods used in this study, i.e., gravimetric water content
by the method of gray levels, gravimetric methods, test of microbial impuririets
with ALT method as much as colonies/g are calculated and AKK as many
colonies/g are calculated. After having obtained the data from tests conducted
then compared with data requirements.
Red dragon fruit skin has the organoleptic results powder form,
distinctive smell of dragon fruit skit, brown red, moisture content 6,1%, ash
content 0,5%, ALT 305 colonies/g, AKK 330 colonies/g.The quality of the test
results can be stated that the red dragon fruit skin flour meets requirements of
National standart of Indonesia No. 3751 year 2009 except the grey levels.
Keywords : red dragon fruit skin flour, ash content SNI 3751: 2009