Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini)

¹ National Research and Innovation Agency (BRIN), Research Center for Chemistry, 15314 KST BJ. Habibie Gedung 452, Setu, Kota Tangerang Selatan, Banten, Indonesia
² Surya University, Faculty of Life Science, Departement of Food Technology, 15143 Jl. M.H. Thamrin Panunggangan Utara Pinang, Tangerang, Banten, Indonesia

^* Corresponding author: annysulaswatty@gmail.com

Abstract

Dragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to determine the effect of adding an element to jelly characteristics. In this study, the product was formulated by seeking the optimum combination of the ingredients: dragon fruit juice, jamblang leaf extract, carrageenan, and stevia. The stevia was selected as the sweetener for its low-calory property. The parameters observed were DPPH radical scavenging capacity, total flavonoids, sensory preference analysis, pH, syneresis level, and proximate analysis. The most critical parameter for determining the optimum formulation was panelist acceptance. Our data suggested that panelists mostly preferred jelly drinks with a ratio of dragon fruit juice to jamblang leaf extract of 80:20. The formulation exhibited 46.4% inhibition of DPPH (1,1-Diphenyl-2-Picrylhydrazyl) radicals and total flavonoids of 1.35 mg quercetin equivalent/g. The proximate analysis demonstrated that the formulation comprises 96% water, 1.1% lipid, 0% protein, 37.1% total sugars, and 0.18% ash. This finding should support this formulation's development into a functional food rich in antioxidants and offers less calory than its counterparts.