PENGARUH SUBSTITUSI KULIT BUAH NAGA (Hylocereas polyrhizus) TERHADAP KANDUNGAN ANTIOKSIDAN CUSTARD
People normally consume the flesh of dragon fruit raw or as drinkable juice. The skin of the said fruit is usually thrown away although it contains approximately 79.24% amount of antioxidant. In this research, the skin of dragon fruit is used as a substitute ingredient in the making of custard as pie filling. The purpose of this research is to identify the antioxidant levels, the fiber content, and the organoleptic characteristic of custard made from dragon fruit skin. This research employed the single factor Completely Randomized Design (CRD) using three stages of treatment, i.e. 0% substitution, 30% substitution, and 50% substitution of dragon fruit skin, each replicated three times. The antioxidant content test results showed that the 50% variation contained 5.20% amount of antioxidant, the 30% variation had 4.51%, and the 0% variation 8.68%. The fiber content test results showed that the 50% variation contained 0.632% amount of fibers, the 30% variation had 0.613%, the 0% variation 0.476%. The organoleptic test on the custard made from dragon fruit skin results showed the effects on color, texture, and the level of food acceptability but no effect on tatste and aroma. The custard with 30% substitution of dragon fruit skin was the panelists’ favorite because it had the purple color (4), the milk-like aroma (3.52), and fibrous texture (3.14).