RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 145

DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

The Addition of Super Red Dragon Fruit (Hylocereus Costaricensis) Peels

Concentrate To Physico-chemical and Microstucture of Chicken Saussage
Dita Eka Oktaviningsih1, Lilik Eka Radiati2, and Firman Jaya2
1Student of Faculty of Animal Husbandry, University of Brawijaya
2 Lecturer of Faculty of Animal Husbandry, University of Brawijaya
E-mail : [email protected]

ABSTRACT of the results were that the texture

The purpose of this research was to decreased because the concentration of
determine the addition of SRDF (Super Red SRDF peel concentrate.
Dragon Fruit) peel concentrate on Physico-
chemical quality and Microstucture by SEM Keywords: Chicken sausage, super red
(Scanning Electron Microscope) of chicken dragon fruit, anthocyanin, natural dyes,
sausages. The method research was microstructure.
experimental and designed using completely
randomized design (CRD), which consists of INTRODUCTION
5 treatments and 5 replications. The Meat consumption in Indonesia was
treatments were T0: Chicken Sausage + 0% found to relatively low than compare to
of SRDF peels concentrate (control), T1: other countries. Indonesia was found to
Chicken Sausage + 5% SRDF peels have a consumption 3.494 kg per capital,
concentrate, T2: Chicken Sausage + 10% of compare to 20 kg per capital in Africa and
SRDF peels concentrate, T3: Chicken china 38 kg per capital (Social economi
Sausage + 15% of SRDF peels concentrate, survey, 20012). However, the demand and
T4: Chicken Sausage + 20% of SRDF peels consumption of chicken meat continues to
concentrate. The variables measured were grow. This trend was make the processing
moisture content, fat content, color industry growth rapidly, and that
measure L*a*b*, texture and
transformed to chicken meat, because its
microstructure. Data were analyzed using
more economical. Chicken meat product
one-way Anova, if there were a significant
became a favorite menu, it was reflected by
effect between the treatments then
the high consumption in Indonesia society.
continued with Duncan’s Multiple Range
Besides that, it has an important role as the
Test. The addition 20% of SRDF peels
concentrate on chicken sausage could source of protein, it also contains few
decreasing color L* of 43.56± 1.30, nutrients like calories, fat, vitamin A, vitamin
increasing the color a* of 33.78± 2.36, B and minerals. The variation of chicken
decreasing color b* of 12.96±0.48, meat product was give a bright prospect to
decreasing fat content of 40.87 ± 0.68, run this business, such as making a sausage.
decreasing texture of 3.16± 0.35, and In 2014 the sausage market was widely
increasing moisture of 44.75 ± 8.7. The open, ranging from beef sausage, chicken
advantages of this reseach were that red sausage, until the sausage of fish. The
color of sausage increased consumer popularity of sausage was supported by the
attractiveness and that the content of fat colour, most of the customer like red
and moisture suited the standart T0 and sausage. This condition make the sausage
National Standart Indonesia. Disadvantages industry uses synthetic coloring.
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 146
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

The use of food additives, especially for sausage because it has a bright color thus
colorings will abuse non-food grade dye. will removing bad effect for the health.
Some synthetic dyes was not safe it is According to Wanitchang, et al (2010) SRDF
toxicgenic even carcinogenic (Andersen and peels was rich in anthocyanin. Anthocyanins
Bernard, 2001). Due to the security aspect pigment are also used as natural dyes in
of customer, the encourage of natural foods. For increase functional value and
pigments such as anthocyanins, betalain and commercial chicken Sausages, needs to be
other natural dyes is need to developed. done research on the effect of the addition
Dragon fruit is a new fruit crop that grown in of super red dragon peels concentrate on
Indonesia starting from year 2000. Dragon chicken sausages.
fruit that mostly popular in the consumer
recently is the type of super red dragon fruit MATERIAL AND METHOD
(Hylocereus costaricensis) as it has a sweeter 1. MATERIAL
flavor without any unpleasant taste than Concentrate peel super red dragon fruit
others and it believed more nutritious for was obtained from the peel of super red
the body's, health and have attractive colors dragon fruit grinded without solvents to get
(Anonymous, 2009). SRDF (Super red dragon the pure essence of dragon fruit peel
fruit) peel has a proportion of 30% -35% without removing or damaging the active
from fruit weight and not use optimally. It substance content. SRDF was obtained from
gives potential to be developed into traditional market with characteristic has a
functional foods (Wahyuni, 2011). In red peel, and harvesting around 50-55 days
Indonesia, the production of red dragon fruit fron the bud. The sausage chicken made of
is high, especially in Banyuwangi, East Java. 20% of chicken meat , 20% of tapioca
In 2014, the red dragon fruit production flour,2% of garlic, 3% of onions, 0.25% of
reached 28.819 tons. To fulfill the market pepper, 0.25% of nutmeg, 2% of sugar, 2% of
demand, fresh red dragon fruit was also salt, 20% of oil, 5% of egg, 1% of STPP
manufactured into instant foods such as (sodium tripholyphospate) 0, 20% of ice
chips, syrup, dodol and others. The cubes.
treatment process, there are waste
untapped peel. 2. RESEARCH METHOD
SRDF peel has a nutrients value content The research method was experimental
such as total solids of 86.66 %, ash content using completely randomized design (CRD),
of 20.22 %, crude protein content of 9.26%, which consists of 5 treatments and 5
crude fiber value of 23.39%, crude fat replications as following:
content of 2.38% and antocyanin value of T1 = Chicken Sausage + 0% of SRDF peels
0.45 ppm. Total dietary fibre content in the concentrates as controls.
SRDF peel was very high, dietary fiber can T2 = Chicken Sausage + 5% of SRDF peels
binding the water and build the texture. concentrates.
Protein is a component for build up the T3 = Chicken Sausage + 10% of SRDF
texture. SRDF peel could potentially be used peels concentrates.
as thickening agent and natural dyes for the T4 = Chicken Sausage + 15% of SRDF
anthocyanin pigment (Harivaindaram et al., peels concentrates.
2008). SRDF peels (Hylocereus costaricensis) T5 = Chicken Sausage + 20% of SRDF
has ability as a dyes additive in chicken peels concentrates.
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 147
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

3. RESEARCH VARIABLE. Variance) based on Completely Randomized

The variables observed in this research Design which consists of 5 treatments and 4
were the physical quality of chicken sausage replication. If appear significant effect then
included: continued with Duncan Multiple Range Test.
a. Moisture content measurement by And best result for Microstructure analysis.
method of AOAC (1995).
b. Fat Content Analysis (AOAC, 2002). RESULT AND DISCUSSION
c. Texture was observed by method of The anthocyanin, sugar, betalain and
AOAC (1995). dietary fiber content in SRDF peels was
d. Color test was observed by method expected to improve the quality of chicken
of Siregar (2006). sausages in term of moisture, fat content,
e. Microstructure was observed by color L*a*b* and texture. The concentration
SEM. of SRDF peels used was 0 %, 5%, 10 %, 15%,
and 20% . Mean value of the quality of
4. DATA ANALYSIS. chicken sausages such as moisture, fat
Data from this research were analyzed content, color L* a* b*, and texture are
by using one-way Anova (Analysis of shown on Table 1.

Table 1. The average test results of moisture, fat content, texture, and color of the L * a * b *.
Color L* Color a* Color b*
Treatment Moisture Fat Content Texture
(brightness) (Redness) (yellowness)
TO 39,49 ± 0.48 42.36 ± 0.66 3.92± 0.19b 57.82± 0.63e 14.94± 0.18a 17.42± 0.37d

T1 40,28 ± 0.3 40.95 ± 1.1 4.32± 0.46a 50.54± 0.44d 24.32± 0.71b 15.12± 0.35c

T2 40.73 ± 0.75 40.53 ± 1.6 3.48± 0.30a 47.92 ± 0.74b 28.24± 0.81c 14.94± 0.61b

T3 40.99 ± 2.87 40.97 ± 0.66 3.56± 0.77a 46.42± 1.03c 29.86 ± 2.49d 13.14± 1.26a

T4 43.31 ± 2.81 40.87 ± 0.68 3.16± 0.35a 43.56± 1.30a 33.78± 2.36e 12.96±0.48a

Notes: The different superscript letters (a, b, c, d) in the same coloumn show highly significant (P<0.01).

1. MOISTURE.
The result showed that there was no significant effect (P>0.05) on the moisture of chicken
sausages. The lowest moisture was obtained from T0 38.93±4.8 % and the highest value come
from T4 44.75±8.7 %. Mean value among the treatments were relative similar, although
increased from T0 to T4. This value complay with National Standard Indonesia (SNI) where
maximum moisture of sausages was 67% (SNI, 2005). Moreover, all of moisture values of sausage
were lower when compared to the moisture of chicken sausage with the addition of red pumpkin
was 65.78-68.43% (Khotimah, 2013). Higher concentration of SRDF peels concentrate due to
increase moisture content in chicken sausage.
The SRDF peels contains high level of dietary fiber up to 23.39%, the compound increase
water holding capacity, stability, and improved the texture of the meat product (Darojat, 2010).
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 148
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

Dietary fiber bind the free water, the level of brightness on the sausage
because their wide surface area and despite with addition of SRDF peels
structure of the capillary have the ability to concentrate. Nonetheless, red color has
absorb water (Budianta, 2001). produced in chicken sausages due to
anthocyanin in SRDF is a coloring agent
2. FAT CONTENT. (Winarti, 2008). Anthocyanin gives a red
The SRDF peel concentrate sausage color and potential as natural dyes which
content similar fat. This is supposedly due to safer for health. According to Rekna (2011),
the lack of interaction with the addition of the value of color L on the jelly with SRDF
SRDF peels concentrate. It can be due to the peels decrease from 37,83 to 24,27.
fat content of the SRDF peels was low Decreasing value caused increasing the
(2.38%) (Daniel, 2014), so it is not able to propotion of SRDF peel addition make more
increase fat content of sausages significantly redness color.
(Wahyuni, 2012). It is suspected because of
the SRDF peels concentrate added with 5. COLOR a* (REDNESS)
different percentage. As known, the The result showed highly significant
percentage of the amount of SRDF peels (P<0.01) on color a* of chicken sausage. T4
concentrate filling the total solid, so as showed the highest value on the color a*
consequence fat content cannot increase. (redness) and the lowest in T0. This may be
due to the anthocyanin contained in the
3. TEXTURE. dragon fruits peel is used as a pigment, so
The result showed highly significant increased value of color a* (redness) on
(P<0.01) on chicken sausage texture. T1 as SRDF treatment especially on T4. According
the highest value (3.92 ± 0.19) and T4 as the to Daniel (2014), there was 0.45±0.26 ppm
lowest value (3.16 ± 0.35). Decrease in the natural anthocyanin substances in SRDF
texture value might be caused by the peels which was higher than the other
addition of SRDF peels concentrate, with the natural sources of anthocyanins. Jaafar et al.
increasing of SRDF concentrations which (2009) noted that the SRDF peel contains
tends to cause the reducing of compactness. active compounds including alkaloids,
According to Daniel (2014) that moisture in terpenoids, flavonoids, thiamine, niacin,
the peels of fresh dragon fruit was still high pyridoxine, cobalamin, phenolic, carotene,
and the crude fiber content of and fitoalbumin.
approximately 23-26%. This is proven by T4
which has the softest texture. Ambarsari 6. COLOR b* (YELLOWNESS)
(2009) also noted that the presence of crude The treatment had highly significant
fiber in food products increased the (P<0.01) on color b* of chicken sausage. T0
compactness, so the tenderness will showed the highest value on color b*
adequately acceptable. (yellowish) and the lowest in samples of T4.
It is due to SRDF peels contains anthocyanin
4. COLOR L* (BRIGHTNESS) as red coloring agent. According to Winarti
The treatment had highly significant (2008) the dragon fruit peels containing high
(P<0.01) on color L* (brightness) of chicken substance of natural dyes anthocyanin. The
sausage. It is due to chicken has white meat value of color b* (yellowness) on T4
type, this can be seen from the decreasing in decreased but increased the value of color
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 149
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

a* (redness). So, the mean value of color b* Micrograph demonstrated a difference

(yellowness) decreased because the in chicken sausages of T0 as control and T4
presence of red color in anthocyanin with 20% SRDF peel concentrate added. The
pigment on SRDF peels concentrate. T0 has more protein and fat globula fiiling
the spaces of the large voids. In these
7. MICROSTRUCTURE BY SEM. micrograph (Figure 4) show the gelling
The microstructure of the chicken process, were suspected to be caused by an
sausage with or without SRDF peel interruption of myofibrillar gelation. Water
concentrate addition are showed on Figure holding will be change at 60oC, caused of
1. denaturing the myofibril on the meat so can
increase the displacement of water into the
extracellular (Soeparno,2005). The high
temperature can lead to the gel formation
by the presence of protein and starch. The
gel formation caused a decrease the amount
of water bound. The establishment of a gel
involving protein , starch and water
(Purnomo, 2000). The fat of T0 chicken
sausages was high with 42.36± 0.66%
showed with the fat globula in these
A micrograph.
The T4 micrograph showed the
structure was more compact. This is proven
by 20% addition of SRDF peel concentrate
effect due to fill the total solids in chicken
sausage. In these micrograph apperance
total solid such as the fiber. Gelling process
and fat globula not appreance as the T0
micrograph. The SRDF peel content the
23.39% of fiber to increase the power of
water holding and fill voids. According to
Ambasari (2009), the presence of crude fiber
to food products caused the resulting
product become more compact but
decreased the tenderness. It caused the
SRDF peels concentrate contain acid can
decrease a pH, and the protein will
Figure 1. Scanning electron micrograph at hidrolyzed. The SRDF peel concentrate also
500x magnification of chiken sausage decrease the fat caused the total solids.
: (A) T0 sample without SRDF peel
concentrate addition and (B) T4
sample with 20% SRDF peel
CONCLUSION
concentrate addition. The addition 20% of SRDF peels paste
on chicken sausage could decreasing color
L* 43.56± 1.30, increasing the color a*
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 150
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

33.78± 2.36, decreasing color b* 12.96±0.48, Harivaindaram, K. V., Rebecca, O. P. S. and

decreasing fat content 40.87 ± 0.68, Chandran, S. 2008. Study of optimal
decreasing texture 3.16± 0.35, and temperature, pH and stability of
increasing moisture 44.75 ± 8.7. dragon fruit (Hylocereus polyrhizus)
peel for use as potential natural
SUGGESTION colorant. Pakistan Journal of Biological
Further analysis of this research Sciences 11 (18): 2259-2263.
product should be conducted in term of Jaafar F.M, C.P. Osman, N.H. Ismail, dan.
identifying the nutrient profile content such Awang K.2007. Analysis of Essensial
as proximate analysis as well as the Oils of Leaves, Stems, Flowers dan
organoleptic evaluation to give the Rhizomes of Etlinagen Elatior (JACK)
resprensetative decision for the consumen. R.M. SMITH. The Malaysian Journal of
Analytical Science, 11(1): 269-273.
REFFERENCES Jamilah ,B ., Kharidah, M ., Dzulkifly.,
Ambarsari, I., Sarjana, dan Abdul. C. 2009. Noraniza. 2011. Physco-Chemical
The Recomended On Determining Characteristic Of Dragon Fruit
Quality Standart Of Sweet Potato (Hylocereus Polyrhizus) Peel. Journal
(Ipomoea Batatas L.) Flour. Reasearch Food International. 18 :
(Rekomendasi dalam penetapan 279-286. Departement Of Food
standar mutu tepung ubi jalar). Technology. Malaysia.
Standaritation Journal 11 (3): 212-219. Kotimah, Khusnul., Hartatie. 2013. The
Budianta, T. D. W., Purnama H.dan Natalia. Addition Of Red Pumpkin As Coloring
2001. The manufacturing goat meat And Antioxidant To Physco-Chemical
jerky with jack fruit (Artocarpus On Chicken Sausages. (Kualitas Fisik
heterophyllus Lamk). (Pembuatan Kimia Sosis Ayam dengan Penggunaan
Dendeng Giling Daging Kambing yang Labu Merah Sebagai Alternatif
Diperkaya dengan Buah Nangka Pengganti Pewarna dan Antioksidan).
Muda). Bulletin ranch. Edition : 194- Animal Journal. Vol. 13, No 1.
204. Kusnandar, F. 2010. Food Chemical : Macro
Daniel R. S. 2014. Study of Nutrient And Component. (Kimia Pangan :
Anthocyanins Pigments Contents on Komponen Makro). Dian Rakyat.
Three Kinds Of Dragon Fruit Peel Meal Jakarta.
(Hylocereus Sp.) as Feedstuff. (Kajian Li-chen Wu, Ja-an Annie Ho, Ming-Chen
Kandungan Zat Makanan dan Pigmen Shieh.2005. Antioxidant and
Antosisanin Tiga Jenis Kulit Buah Naga Antiproliferative Activities of Spirulina
Sebagai Bahan Pakan Ternak). Fakultas and Chorella Water Extract.
Peternakan, Universitas Brawijaya. Departement of Applied Chemisrty,
Malang. National Chi-Nan University, Puli,
Darojat, D. 2010. The Benefit Of Diatery Taiwan.
Fiber On Meat Product. (Manfaat Purnomo, H. 1997. The Change Of Binder On
Penambahan Serat Pangan pada Meatball Cause Heating Process.
Produk Daging Olahan). Food Review. (Perubahan Pengikat Pada Bakso
5 (7): 52-53. Karena Pemanasan). Research
 RESEARCH JOURNAL OF LIFE SCIENCE E-ISSN : 2355-9926 151
DESEMBER-2015 VOLUME 02 NO. 03 http://rjls.ub.ac.id

Report.Animal Husbandry Faculty. Research and Development Agency

Brawijaya University. Malang. Ministry of Agriculture. Pekanbaru.
Soeparno. 2005. Meat Science and Wahyuni, R. 2011. Use Super Red Dragon
Technology. (Ilmu Dan Teknologi Fruit Skin (Hylocereus costaricensis) As
Daging). Second Edition. UGM press. A Source Of Antioxidants In Natural
Yogyakarta. Dyes And Jelly Making. (Pemanfaatan
Sutomo, B. 2007. The Benefit of Fresh Red Kulit Buah Naga Super merah
Dragon Fruit. (Buah Naga Merah Segar (Hylicereus costaricensis) sebagai
dan Berkhasiat). Sumber Antioksidan dan Pewarna
http://www.myhobbyblogs.com Alami pada Pembuatan Jelly). Food
accesed 8 september 2008. Technology Journal. Vol. 2 (1): 68-83.
Swastika, S., Nurmili Y.dan Suhendri. S. 2012. Wanitchang Jaitip, Anupun
Dragon Fruit Pets and diseases. (Hama Terdwongworakul. 2010. Maturity
dan Penyakit Buah Naga). Riau- Sorting Of Dragon Fruit : Hylocereus
Institute for Agricultural Technology poyrhizus. Journal Food Engineering.
Vol. 100.