Effect Differences of Fermented and Non-Fermented Red Dragon Fruit Peel on Blood Glucose Levels of Hypercholestrolemic Wistar Rats

Putriningtyas, Natalia Desy; Mardiana, Mardiana; Wahyuningsih, Siti

doi:10.4108/eai.28-4-2021.2312240

Cited by 2 publications

(1 citation statement)

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“…This is because every 100 g of Dragon fruit contains 87 g of water, 0.4 g of fat, 1.1 g of protein, 3.0 g of fiber, 8.5 mg calcium, 22.5 mg phosphorus, 1.9 mg iron, 11.0 g carbohydrates, 60, 4 mg of magnesium and vitamins B1 (0.04 mg), B2 (0.05 mg), vitanis B3 (0.16 mg) and vitamin C (20.5 mg) [5]. These composition Dragon fruit, is believed to be productive in balancing blood sugar, preventing colon cancer, protecting oral health, lowering cholesterol, strengthening kidney and bone function, preventing bleeding, thereby overall increasing endurance body [6][7][8].…”

Section: Introductionmentioning

confidence: 99%

Salad dressing soft candy made of dairy goat milk with the addition of red dragon fruit (hylocereus polyrhizuz): Nutritional content, physical and organoleptic properties

et al. 2023

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To modify soft candy made of dairy goat milk could be conducted by adding salad dressing consisting of mayonnaise, yogurt drinks, and red Dragon fruit. This research was carried out to evaluate its nutritional contents and physical and organoleptic properties. This study used a completely randomized design with five treatments and four replications. They were soft candy with 0% red Dragon fruit (T0), 30% red Dragon fruit (T1), 35% red Dragon fruit (T2), 40% red Dragon fruit (T3), and 45% red Dragon fruit (T4). Data obtained were analyzed using analysis of variance (Anova). For any significant results (P<0.05), then further analysis was carried out using Duncan's Multiple Range Test (DMRT). The results showed that the treatments (T3 and T4) had a significant effect (P<0.05) on organic matter, protein, and fat contents, hence, they had no significant effect (P>0.05) on moisture and dry matter contents. The physical properties study showed that the treatments had no significant effect (P>0.05) on the density yet, a significant effect (P<0.05) on the yield. The treatment increased the panelists' preference for color (5.16 – 5.51), aroma (5.15 – 5.46), taste (5.61 – 5.69), texture (5.50 – 5.74), and tenderness (5.43 –5.70). It is concluded that the soft candy with 30% red Dragon fruit is the preferred one.

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Section: Introductionmentioning

confidence: 99%