Uji Aktivitas Antioksidan Cuka Kulit Buah naga Merah (Selenicereus monacanthus (Lem.) D.R.Hunt)

Abstract

The use of antioxidants can bolster the body's natural defense mechanism against free radical reactions. Because it contains anthocyanins, the red dragon fruit skin may have antioxidant properties. One technique to cultivate red dragon fruit peels is to make vinegar preparations since they are commonly discarded. Researching the antioxidant activity of the red dragon fruit peel acetic and skin juice, as well as evaluating its preparation, are the main goals of this study. In this RAL (Complete Random Design) experiment, two variables were controlled: the length of time the fermentation process lasted (7 or 10 days) and the concentration of the juice (F1, 50 mL, F2, 100 mL, and F3, 150 mL). In order to measure antioxidant activity, the Ferric Reducing Antioxidant Power (FRAP) method was employed. In terms of vinegar preparations, the results demonstrated that the red dragon peel juice had an IC50 value of 193.78 μg/mL, with the highest IC50 value of 16.39 μg/mL obtained in the F1 fermented for 7 days. There is an unpleasant odor, a somewhat brownish-pink tint, a pH value between 4.78 and 5.73, an alcohol level between 0.1% and 0.3%, an acetic acid content between 1.37 and 2.67%, and a total sugar content between 0.99 and 1.08% in the vinegar. This shows that red dragon fruit peel vinegar preparations have the potential as an antioxidant.