Pengembangan Fruit Bar Kulit dan Daging Buah Naga Merah (Hylocereus polyrhizus)

Alifa Shafa Zahira, Dr. Agr. Sc. Sri Wijanarti, S. T. P., M. Sc.

2025 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Buah naga merah disebut sebagai buah super food karena kaya akan nutrisi, seperti antioksidan, vitamin, mineral, dan serat pangan. Namun, buah naga merah mudah rusak karena termasuk buah non-klimaterik. Fruit bar buah naga dikembangkan untuk menjawab masalah limbah buah naga merah serta diupayakan menjadi makanan alternatif yang tinggi serat. Penelitian ini mengembangkan fruit bar berbasis kulit dan daging buah naga merah kering dengan tiga variasi formula (kulit:daging = 30:70, 60:40, dan 70:30) kemudian menganalisis karakteristik fisikokimia dan sensorisnya. Parameter yang diuji meliputi kadar air, abu, lemak, protein, karbohidrat, serat pangan total, dan tekstur (kekerasan), serta profil sensoris dan tingkat kesukaan panelis. Peningkatan proporsi kulit buah naga cenderung menurunkan protein dan meningkatkan karbohidrat serta abu meskipun tidak signifikan secara statistik. Kulit buah juga cenderung meningkatkan kadar serat pangan dan menurunkan kadar air sehingga meningkatkan kekerasan fruit bar. Serat pangan total pada FB3 (70:30) mencapai 8,39% sehingga dapat memenuhi klaim sebagai pangan tinggi serat berdasarkan Peraturan BPOM No. 1 Tahun 2022. Proporsi kulit dan daging buah naga memberikan pengaruh signifikan terhadap profil sensoris warna merah, kecerahan warna, aroma dan rasa buah, serta rasa asam. Pada perhitungan Simple Additive Weighting, FB3 (70:30) didapatkan menjadi formula terbaik yang juga disukai panelis. Produk ini berpotensi sebagai camilan sehat dan bernutrisi berbasis limbah pangan. 

Red dragon fruit is considered a superfood fruit due to its rich nutritional content, including antioxidants, vitamins, minerals, and dietary fiber. However, red dragon fruit is highly perishable as it belongs to the non-climacteric fruit category. Dragon fruit bars were developed to address the issue of red dragon fruit waste and to offer a high-fiber snack alternative. This study developed fruit bars based on dried red dragon fruit peel and flesh in three different formulations (peel:flesh = 30:70, 60:40, and 70:30), and analyzed their physicochemical and sensory characteristics. The parameters tested included moisture, ash, fat, protein, carbohydrates, total dietary fiber, and texture (hardness), as well as sensory profiles and panelist preferences. Increasing the proportion of dragon fruit peel tended to decrease protein and increase carbohydrate and ash content, although these changes were not statistically significant. The peel also tended to increase dietary fiber and reduce moisture content, thereby increasing the hardness of the fruit bars. The total dietary fiber content in FB3 (70:30) reached 8.39%, which can meeting the requirements for high-fiber food claims as stated in BPOM Regulation No. 1 of 2022. The proportions of peel and flesh significantly influenced the sensory attributes of red color, brightness, fruity aroma and taste, as well as sourness. Based on the Simple Additive Weighting (SAW) method, FB3 (70:30) was identified as the best-performing formula and was also the most preferred by panelists. This product shows potential as a healthy and nutritious snack made from food waste.

Kata Kunci : buah naga merah, fruit bar, pangan fungsional, serat pangan