Effect of Red Dragon Fruit (Hylocereus Costaricensis) Peel Flour Substitution on Mud Cake Characteristics

Authors

  • Marella Adhania Dewanto Faculty of Agricultural Technology, Udayana University
  • I Nengah Kencana Putra Faculty of Agricultural Technology, Udayana University
  • Gusti Putu Ganda Putra Faculty of Agricultural Technology, Udayana University
  • Ayu Septi Anggraeni Research Centre for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN)
  • Suratno Suratno Research Centre for Food Technology and Processing (PRTPP), National Research and Innovation Agency (BRIN)

DOI:

https://doi.org/10.36568/jone.v4i4.806

Keywords:

Red dragon fruit peel flour, Mud cake, Dietary fiber, Antioxidant activity, Mineral composition

Abstract

Red dragon fruit (Hylocereus costaricensis) peel flour is a promising local food ingredient rich in dietary fiber, minerals, and bioactive compounds, making it suitable for functional food development. This study evaluated the effects of substituting wheat flour with red dragon fruit peel flour on the chemical, physical, and sensory characteristics of mud cake, identified the optimal formulation, and determined its mineral and dietary fiber contents. A Completely Randomized Design (CRD) was applied using five formulations: F0(100:0), F1(95:5), F2(90:10), F3(85:15), and F4(80:20) (wheat flour dragon fruit peel flour), with three replications. Data were analyzed using one-way ANOVA followed by Duncan’s Multiple Range Test (95% confidence level), while the best formulation was selected using the De Garmo effectiveness index. Flour substitution significantly affected ash, fat, crude fiber, antioxidant activity, color, texture, and several sensory attributes but had no significant effect on moisture or protein content. Increasing substitution levels increased ash (0.65–1.41%), fat (5.09–6.40%), and crude fiber (2.76–4.88%) contents, whereas carbohydrate content decreased from 44.65% to 32.64%. The optimal formulation was F2 (90% wheat flour:10% red dragon fruit peel flour), with an effectiveness index of 0.68. Compared with the control (F0), the selected formulation (F2), containing 10% red dragon fruit peel flour, showed higher magnesium (from 26.105 to 36.914 mg/100 g), manganese (from 0.325 to 1.186 mg/100 g), potassium (from 283.276 to 438.674 mg/100 g), and total dietary fiber (from 3.81% to 5.32%). Total dietary fiber is distinct from crude fiber; therefore, these values refer specifically to total dietary fiber and should not be interpreted as crude fiber measurements. These findings suggest that substituting 10% of wheat flour with red dragon fruit peel flour may enhance the nutritional composition and functional food potential of mud cake while maintaining its overall quality.

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Published

2026-10-22

How to Cite

Dewanto, M. A., Putra, I. N. K., Putra, G. P. G., Anggraeni, A. S., & Suratno, S. (2026). Effect of Red Dragon Fruit (Hylocereus Costaricensis) Peel Flour Substitution on Mud Cake Characteristics. Journal of Nutrition Explorations, 4(4), 603–625. https://doi.org/10.36568/jone.v4i4.806

Issue

Vol. 4 No. 4 (2026): November

Section

Articles

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