Pengaruh penyimpanan dan pemanasan terhadap stabilitas fisik dan aktivitas antioksidan larutan pewarna alami daging buah naga (Hylocereus costaricensis)

Abstract

The purpose of this research was to determine the effect of storage and heating on physical stability and antioxidant activity of natural dye solution from dragon fruit flesh. Research carried out experimentally using Post Test Only Control Group Design with 7 storage groups: without storage, 1 day in room temperature, 3 days in room temperature, 5 days in room temperature, 1 day in chilling temperature, 3 days in chilling temperature, 5 days in chilling temperature; 6 heating group: without heating, 63°C 30 minutes, 100°C 0 minutes, 100°C 15 minutes, 100°C 30 minutes, 100°C 60 minutes. The observed parameters were pH, color intensity, and antioxidant activity. pH was stable in the without storage group and without heating group. Color intensity was stable in the without storage group, storage group in room temperature for 1 day, storage group in chilling temperature for 1 day, and without heating group. Each treatment was carried out with 3 replications. The highest percentage of DPPH radical reduction was in the without storage group and without heating group. The results showed a decrease in pH, color intensity, and the antioxidant activity as rising temperatures and prolonged heating and storage time. It indicates the effect of storage and drying on the physical stability and antioxidant activity of natural dye solution from dragon fruit flesh.