ADDITION EFFECT OF RED DRAGON FRUIT PEEL POWDER (HYLOCEREUSPOLYRHIZUS) ON THE CHARACTERISTICS OF YOUNG COCONUT JAM

The aim of this study to determine the addition effect of red dragon fruit peel powder on the physical and chemical quality characteristics of young coconut jam and get out the right concentration of making young coconut jam on sensory analysis.This study used a completely randomized design with 5 treatments and 3 replications. The research data were analyzed statistically using ANOVA and continued with the Duncan' New Multiple Range Test (DNMRT) at the 5% level. The treatment in this study was the addition of red dragon fruit peel powder with a concentration of 4% (treatment A), 12% (treatment B), 20% (treatment C), 28% (treatment D) and 36% (treatment E). The results showed that the addition of red dragon fruit peel powder had a significant effect on water content, ash content, pH, total dissolved solids, total sugar, Vitamin C, antioxidant activity and betacyanin.


INTRODUCTION
Coconut (Cocos nucifera) is one of the plantation commodities that are widely grown in Indonesia The availability of coconut fruit can be utilized by making a business if managed properly. Young coconut meat can be consumed directly and the fruit water can be drunk directly without processing [1].
Young coconut is used by some people to make various processed food products such as pudding and cakes. To add economic value to coconuts, young coconuts can be processed into jam. Jam is a semi-solid ingredient made from 45 parts of the constituent substances of cider and 55 parts of sugar weight. The mixture is thickened to a level of soluted solids not less than 65%. The process of making jam involves boiling the fruit. This boiling aims to extract the taste of the fruit, obtain a lot of cider and extract pectin. When the addition of sugar, cider is stirred and heated until a gel is formed [2].
In the manufacture of jams, sugar is not only used as a sweetener but also as a structure-forming in jams. The addition of large amounts of sugar (at least 40% dissolved solids) will serve as a preservative and lower aw thus reducing microbial growth [3].
aijans.lppm.unand.ac.id cm. After that, drying was carried out at a temperature of 60 °C for 10 hours. After drying crushed with a blender and sifted with a sieve of 100 mesh. Obtained dragon fruit skin powder.

Jam Making Process [8]
Young coconut porridge weighs as much as 90 g. The coconut pulp is heated in a container at a temperature of 40°C and stirred until homogenous for 1 minute. Add 110 grams of granulated sugar and citric acid and 1 g and mix thoroughly. Insert dragon fruit skin powder according to the treatment given. Jam cooking was continued at a temperature of 50-60°C for 10-20 minutes while stirring. After that do a spoon test to see the maturity of the jam. Cooked jam is packaged in sterilized jar packaging.

Raw Material Analysis
The analysis conducted on the raw materials of young coconut porridge and red dragon fruit skin powder is pH, moisture content, antioxidant activity, and betacyanin levels. The following results of the analysis that has been done can be seen in Table 1 Based on the analysis of acidity in young coconut porridge and red dragon fruit skin powder, a pH value of young coconut porridge was obtained of 4.55. The pH value of the red dragon fruit skin powder obtained is 5.31. According to [9] pH measurement is very important because it can affect the process of gel formation.
The moisture content in young coconut porridge is obtained by 92.66%. The moisture content of the red dragon fruit skin powder was obtained by 9.33%. The moisture content obtained from this study is not much different from the results of [10] 's research, which stated that the water content of dragon fruit skin is 9.22%. In the manufacture of dragon fruit skin, powder is done drying so that the moisture content of the dragon fruit skin is reduced.
The value of antioxidant activity obtained in young coconut porridge is 35.65%, while the value of antioxidant activity in red dragon fruit skin powder is 61.24%. This is because the drying process can reduce the antioxidant activity of the skin of red dragon fruit [11] And. Int. J. Agric. Nat. Sci. 4(1), [1][2][3][4][5][6][7][8][9][10][11][12]2023 aijans.lppm.unand.ac.id The level of betacyanin in the skin powder of red dragon fruit is 0.81 mg / g. Factors that affect the level of its concentration and temperature because the compounds of betacyanin are very unstable to temperature and susceptible to heat treatment so it will reduce and even eliminate the compound [12] Physical Analysis of Young Coconut Jam

Color Test
Color is an important role to express its acceptance of a food product for consumers. The purpose of the color test is to find out the effect of the addition of red dragon fruit skin powder to young coconut jam.
Color testing on young coconut jam with the addition of red dragon fruit skin powder was measured using hunter lab color flex Ez spectrophotometer. that the color of the young coconut jam produced belongs to red-purple with a range of °hue values of 342-18. The higher the concentration of red dragon fruit skin powder added, the higher the °hue value [13].
In this study, the L* value ranged from 28.65 to 17.75. This suggests that the addition of dragon fruit skin powder has an influence on the brightness of young coconut jam. Coconut jam with treatment E, has a lower brightness of 17.75. The highest brightness value is found in coconut jam with treatment A which is 28.65. The color of coconut jam comes from the pigment betacyanin found in the skin of dragon fruit. This pigment is red to purplish-red which belongs to the betalain group that can dissolve in water. Betasianin also serves as an antioxidant and as a natural dye in food products [11].

Moisture Content
The data of the results of the water content test of young coconut jam with the treatment of the addition of red dragon fruit skin powder (HylocereusPolyrhizus) can be seen in Table 3.
The highest water content in treatment A is 27.42% and the lowest in treatment E, is 20.67%. Based on the table above, it can be known that the higher the concentration of the addition of dragon fruit skin powder, the lower the moisture content contained in the jam. This is because the pectin properties found in the skin of dragon fruit are able to form a gel with water, sugar, and acid. In addition, the added red dragon fruit skin has low water content and can bind water so that the moisture content in the jam is reduced [14].
According to [15] semi-wet foods such as jam are foods that have a water content that is not too low and also not too high, which is 15-50%. Based on [26] that the maximum water content of fruit jam is 35%, so the jam produced in this study is good because it does not exceed the established standards.

Ash Content
Here is the data of the test results of the ash content of young coconut jam with the treatment of the addition of red dragon fruit skin powder (HylocereusPolyrhizus) can be seen in Table 4. 1.00 ± 0.01 d CV = 1.24% Description :the numbers on the same column and followed by small letters that are not equal differ at the level of 5% according to the DNMRT Based on the analysis of various fingerprints, it can be known that the addition of red dragon fruit skin powder differs statistically markedly at a level of 5% to the ash content of the young coconut jam produced. The value of the highest ash content is obtained in treatment E, with an ash content value of 1%.
According to [16] dragon fruit skin contains ash levels of 16-20% and mineral content in the form of calcium by 1.82%, phosphorus by 0.00208%, while the level of young coconut ash is 0.51%, and mineral content in the form of potassium 564.6%, calcium 7.0%, iron 1.0%, zinc 0.3% and phosphorus 30.0% [22].
According to [17] sugaring is a method that is done to find out the presence of minerals in food. Such combustion will damage organic compounds and leave minerals. The ash content of a material indicates the mineral content contained in the material. The greater the ash content of food, the higher the mineral content in the ingredients [15].

pH value
The results of the analysis of the pH value of young coconut jam with the addition of red dragon fruit skin powder can be seen in Table 5. 4.62 ± 0.02 e CV = 0.06% Description :the numbers on the same column and followed by small letters that are not equal differ at the level of 5% according to the DNMRT From the results of the variety of fingerprint analyses carried out the addition of red dragon fruit skin powder to young coconut jam for pH value gives a statistically different influence at the level of 5%. Where the pH obtained is in the range of 4.11-4.62. The highest pH value is in treatment E, with a pH value of 4.62, while the lowest pH value is in treatment A, with a pH value of 4.11. The higher the concentration of red dragon fruit skin powder added, the pH value of young coconut meat jam will increase. This is due to the pH contained in the raw material of red dragon fruit skin being higher than the pH of young coconut porridge raw materials, namely red dragon fruit skin by 5.31 and young coconut porridge by 4.55. The acidic elements in the skin of red dragon fruit are oxalic acid, citric acid, malic acid, succinic acid, and fumaric acid with an acid content of 1.72% [18]. In making jam, the level of acidity is very important because if the acidity is too low then the gel in the jam will not form and if it is too high the jam will become diluted [19]. Foodstuffs are grouped into three groups: low-smoky food (pH above 5.3), medium-smoky food (pH 4.5-5.3) and high-smoky foodstuffs (pH less than 4.5) [14].
This is because the more red dragon fruit skin, the more pectin contained will be. According to [20] the total dissolved solids produced will be higher if the pectin content is high. This is because pectin is the total constituent component of dissolved solids.
The quality requirement of fruit jam based on SNI is a minimum of 65%. This shows that coconut meat jam has met SNI standards. Total dissolved solids are affected by soluble pectin, while the addition of granulated sugar is one of the factors affecting total dissolved solids [15]. Sugar has hygroscopic properties, namely the ability of sugar to bind water due to the presence of polyhydroxy groups that are able to form hydrogen cyclists with water [14].

Total Sugar Content
Total sugar analysis can be seen in Table 7. Description :the numbers on the same column and followed by small letters that are not equal differ at the level of 5% according to the DNMRT Based on statistical analysis at a level of 5% addition of red dragon fruit skin powder gives a noticeable different result at a level of 5%. The average value of total sugar in young coconut meat jam is highest in treatment E with a total sugar value of 30.67%. While the lowest average total sugar value is in treatment A with a total sugar value of 25.83%. The amount of sugar added is the same in each treatment while the water content decreases with the addition of red dragon fruit skin powder, so the more the addition of red dragon fruit skin powder, the greater the amount of sugar in the jam. Therefore the total sugar is increasing with the increasing amount of red dragon fruit skin powder added.
Sugar has hygroscopic properties, namely the ability of sugar to bind water so that hydrogen bonds are formed [14]. The sugar used in the manufacture of jam is sucrose which is known as everyday granulated sugar. The addition of sugar aims to obtain texture, flavor, and appearance and serve as a preservative. In jam, the sugar content is good for the properties and the durability of jam should range from 65-to 75% [21].

Coarse Fiber Content
The results of the rough fiber analysis of young coconut jam with the addition of red dragon fruit skin powder are between 2.47-5.31%. The results of further test analysis with DNMRT against coarse fiber levels can be seen in Table 8. 5.31 ± 0.21 c CV= 1.96% Description :the numbers on the same column and followed by small letters that are not equal differ at the level of 5% according to the DNMRT Based on the statistical test of young coconut jam with the addition of red dragon fruit skin powder obtained real different results at a level of 5% to the content of jam fiber. The highest coarse fiber is found in the E treatment which is 5.31%. While the lowest coarse fiber is found in treatment A which is 2.47%.
The higher the addition of red dragon fruit skin powder, the rough fiber value on the jam will increase. This is due to the rough fiber content contained in the skin of red dragon fruit being greater than the rough fiber content in young coconuts. The fiber content of young coconut fruit is 22.44% [22] and the fiber content of red dragon fruit skin is 25.56% [4].

Vitamin C Content
The results of the fingerprint analysis of various vitamin C levels in young coconut jam with the addition of red dragon fruit skin powder obtained ranged from 34.48%-73.89%. The results of further test analysis with DNMRT on vitamin C levels can be seen in table 9. 1.06 ± 0.07 C CV = 2.85% Description :the numbers on the same column and followed by small letters that are not equal, differ at the level of 5% according to the DNMRT Based on statistical analysis conducted on young coconut jam with the addition of red dragon fruit skin powder obtained a noticeable different result at a level of 5% to the level of vitamin C jam. The lowest vitamin C levels are found in treatment A which is 0.35mg / 100g. While the highest is found in the E treatment which is 1.06mg / 100g. From the results above it is known that the more concentration of the addition of red dragon fruit skin powder, the higher the level of vitamin C obtained in jam.Vitamin C is a type of vitamin that is easily damaged during processing. Besides being easily soluble in water vitamin C is also easily oxidized and it will be accelerated by the presence of heat, rays, alkalis and other oxidizers [15].

Antioxidant Activity
The average value of the test of the antioxidant activity of young coconut jam with the addition of red dragon fruit skin powder can be seen in Table 10.  [11].
Antioxidants are compounds that can counteract or reduce the impact of free radicals. Antioxidants are needed by the body to protect the body from free radical attacks. According to [23], DPPH is a stable free superpower in methanol solutions. So methanol is used as a solvent in the analysis of antioxidant activity.
Antioxidant compounds in red dragon fruit skin powder are polar compounds that can dissolve in methanol.

Betacyanin Level
The results of the analysis of the levels of young coconut jam betacyanin with the addition of red dragon fruit skin powder can be seen in table 11. Based on the results of the betacyanin test on young coconut jam with the addition of red dragon fruit skin powder, the highest value in treatment E is 0.59 mg / 100 g and the lowest in treatment A is 0.13 mg / 100 g. The content of betacyanin obtained in young coconut jam is lower than that obtained in red dragon fruit skin powder. This is due to the breakdown of the color pigment during the processing process.
According to [25], dragon fruit skin betalain group that has water-soluble properties and contains nitrogen synthesized from the amino acid tyrosine consisting of two groups, namely Red-violet Betasianin and yellow-orange Betaxantin.

CONCLUSIONS
Based on the results of research that has been done can be drawn the following conclusions, the addition of red dragon fruit skin powder to young coconut jam has a real effect on color, moisture content, ash content, total dissolved solids, vitamin C, antioxidant activity, and levels of paralyanine. The highest Vitamin C value is 1.06 mg / 100g, the highest antioxidant activity is 42.11%, the highest level is 0.59 mg / 100g and all criteria meet SNI. Therefore the best treatment was E (Addition of Dragon Fruit Skin Powder 36%)