INTRODUCTION:

Annually, it is estimated that 1.3 billion tons of food waste are consumed in the whole country, which accounts for one-third of annual food production¹. One of the negative contributions to the environment is obtained from food waste, the ugliness can harm the community and households in great quantities². Subsequently, one of the issues regularly discussed lately because of its economic and environmental burden is the treatment of food waste. The main obstacle to solve the problem has been identified as the lack of knowledge, analysis, and its methods³. The increasing amount of food waste produced globally is depleted or wasted along the entire food supply chain (FSC), causing significant economic, social, humanitarian, and environmental damage. In modern and fairly developed countries, household handling of food waste is the focus surveyed, it is believed that food waste is caused by bad behavior in handling food. Due to the sheer height and complexity of the phenomenon, the United Nations has focused its global goal on halving existing food loss and waste by 2030⁴. Food waste that occurs at the household level is a major problem, therefore examining and conducting research on the causes of food waste produced by consumers will be very useful in preventing food waste.

Some research produces the theory, which stated that moral attitudes can directly affect behavior in food disposal, eating habits, food consumption patterns, science, or ideas about food recycling⁵. The results of previous research led to a further scientific description regarding the relationship between food obtained externally and food waste, and showed that more food is wasted than the food obtained⁶. There is also research that discusses the main types of food discarded by students. The research showed the percentage of each type of food thrown away by students at least once a week which consists of fruits, vegetables, and bread (perishable foods)⁷. Several factors cause food waste in the fruit and vegetable supply chain because there is a bad transportation chain, poor analyzed packaging becomes damaged, lack of storage capability, and no idea of processing fruit peels⁸. The recycling of fruit and vegetable waste (FVW) has a great influence due to problems related to shipping, as well as its damage-sensitive nature and heterogeneity. In addition, technology is needed to provide the latest and most effective solutions that need to be disseminated and long-term research to eliminate the conventional methods applied today⁹. Removing the peels on various types of vegetables and fruits is a common step in food processing production¹⁰. Natural plant extracts and phytoconstituents have excellent bioactivity¹¹. Fruit peel waste is usually used as biodegradable plastic and is also used for larvicidal and anthelmintic activities^12,13. Food waste treatment generally aims to have a positive impact on the global community. One type of fruit that has food residue is dragon fruit, the exterior or peels of the dragon fruit, which is quite large and heavy, is thrown away without any further processing.

Dragon fruit is one of the popular types of fruit in Asia, which attracts a lot of attention of consumers and has high nutritional and medicinal properties, it belongs to the Cactaceae family¹⁵. Common dragon fruit is divided into 2 types, namely dragon fruit (Hylocereus) type H. undatus with characteristics of white-fleshed fruit and pink peels, and H. polyrhizus with characteristics of red-fleshed fruit and pink peels. A research calculates the total number of calories of dragon fruit obtained, which is very low compared to other fruits, therefore the dragon fruit becomes an effective food component for maintaining health without providing enough calories per day. Furthermore, dragon fruit also provides a fairly high proportion of minerals including potassium, magnesium, calcium, iron, copper, and is accompanied by vitamins, namely vitamin C, biotin, K1, and D¹⁶. There are five main types of species, and each concentrated dragon fruit is distinguished by the characteristics of the fruit. The first is H. undatus, which is characterized by white flesh and pink peels, the second is H. polyrhizus, and has red flesh and pink peels, the third is H. costaricencis and has purple-red flesh and pink peels, the fourth is H. guatemalensis whose flesh is red with reddish-orange peels, and the fifth is H. megalanthus which has white flesh and yellow peels. The content or flesh of the dragon fruit species has the characteristics of black seeds with black spots that can be consumed and have a sweet taste, high in nutrients such as soluble sugar, protein, and minerals such as potassium, magnesium, and calcium¹⁷. Dragon fruit is included in the exotic fruit species, which has received relatively little research in the food and pharmaceutical industries. However, the red dragon fruit regeneration system or H. polyrhizus has high efficiency and domestication transplantation technology that must be established with systematic optimization in the form of explant sterilization, induction, adventitious shoot multiplication, germ and root propagation for seedling transplant¹⁸. Consumers pay close attention to dragon fruit because it looks unique and resists the threat of drought, hence it is known to be high in nutrients. A research focuses on the extraction of polyphenols from the dragon fruit peels, agro-industry by-products in the production of dragon fruit juice, and puree¹⁹.

Another research describes dragon fruit as a fruit that is usually classified according to the color of the outer peels and flesh (i) white flesh with pink peels known as white pitaya with the Latin name H. undatus, (ii) red flesh with pink peels known as red pitaya with the Latin name H. polyrhizus, (iii) white flesh with yellow peels commonly called yellow pitaya (H. megalanthus)²⁰. Dragon fruit with the Latin name Cactaceae, commonly known as pitaya, is a species of the Hylocereus genus, which originated from Latin America and the West Indies. Pitaya is a plant that is taken from the fruit, this dragon fruit has an exotic color, excellent nutritional and antioxidant properties while the peels consist of betalains, flavonoids, and phenols are a good source to extract for human health. The color of the peels and flesh of dragon fruit has been determined for a stable pigment strength, especially with nitrogen-containing betalains consisting of betacyanins and betaxanthins, which are water-soluble²¹.

The red dragon fruit peels (H. undatus) when used are very effective, and the extracts were evaluated for the presence of phytochemical components and also antioxidant activity^22,23. The peels of the dragon fruit have betalain pigment which is beneficial because it has a natural element used for health. In addition, the dragon fruit peel has effective health properties for the body and extraordinary nutritional value because it contains many polyphenols, vitamins, sugars, amino acids, and contains betalain pigments^24,25. Total phenolic content (TPC), total flavonoid content (TFC), and total betacyanin content (TBC) showed that tuberculosis and betalain-related metabolites were higher in peels than meat and likely the highest uptake of antioxidant activity in dragon fruit. Therefore, the peels and flesh of dragon fruit can provide the industry with great value, the red dragon fruit peel extract (H. polyrhizus) is also an antimicrobial²⁷.

The Dessert Flip is presented as a strategy to include plants into desserts to improve nutrition and human health, unlike previous desserts that only contained sugar and saturated fat. Some high-calorie desserts, like cakes filled with cream and fruit fillings, aim to increase the amount of fruit but reduce added sugars, saturated fats, and calories²⁸. Natural sugars are more organic, nutritious, good for human health, and nutritive in nature²⁹. Furthermore, one of the product innovations of the dessert flip is dragon fruit peels milk pie. The addition of eggs and the addition of powdered milk makes the pie crunchier and firmer, while the cornstarch/cream addition gives the sample a soft and moist initial sensation. These pies can be considered as healthy snacks to eat between meals as a healthy alternative³⁰. Furthermore, pie crust is a dough that produces a type of pastry that has low water content and high-fat content. The main ingredients for pie crust are flour, fat, and water, which affect the appearance of the pie crust after baking. The protein content in wheat flour provides the percentage of gluten in pie crust products. When the pie crust is prepared using wheat flour with low protein content, the peels structure of the baked pie becomes vulnerable and crumbles easily until it has a rough texture. Conversely, when pie crusts are prepared using wheat flour with high protein content, the structure of the baked pie crust will be dense and the texture will be dry. If flour affects the crispness of the pie, the use of fat contributes to the softness and density. The use of emulsifiers in the pie crust will be an effective alternative to improve its properties and quality when manufactured³¹. Preparing the milk pie begins with sifting the powder ingredients in such a way that they don't clump together, and the process of venting into the flour dough aims to produce a lighter pie crust. The process of venting is carried out by first cutting the shortening into the flour mixture using a pastry blender to the size of a green bean. In the second step add cold water with one tablespoon of cooking salt directly into the dough and in the last step mix gently using a cake mixer³².

The main focus of dragon fruit peels processing is to preserve perishable products, which can be stored and marketed throughout the year both at home and abroad. Furthermore, food processing can also reduce fruit waste and convert food ingredients into new products in such a way that the products will have higher usability. The objective of this research was to find out the influence of dragon fruit peels substitution on vitamin c, water content, and milk pie fiber.

MATERIALS AND METHODS:

This is experimental research in which the object to be examined is intentionally created by conducting real experiments in the field with the intention of seeing the results of the treatment. In this research, the resulting dessert is a dragon fruit peels milk pie which will be tested for vitamin C content, water content, and fiber content. Furthermore, a completely randomized design method was used. The treatment used was the addition or substitution of wheat flour with dragon fruit peels, namely 100%:0% 80%:20%, and 70%:30%. The procedure for making milk pie is carried out by mixing all the ingredients in the mixer, print using a mold, fill it after it is baking. The formulation of the ingredients used in the manufacture of dragon fruit peels milk pie is shown in Table 1.

Table 1. Milk Pie Formulation.

Material	S1	S2	S3
Dough ingredients
Wheat flour	240 g	168 g	192 g
Dragon fruit peels	0 g	72 g	48 g
Milk powder	30 g	30 g	30 g
Egg	90 g	90 g	90 g
Fine granulated sugar	50 g	50 g	50 g
Margarine	150 g	150 g	150 g
Cornstarch	30 g	30 g	30 g
Ice water	50 mL	50 mL	50 mL
Material contents
Egg	300 g	300 g	300 g
Sweetened condensed milk	350 g	350 g	350 g
Water	150 g	150 g	150 g

The vitamin C, water, and fiber content analysis were carried out on milk pie products.

Water Content:

The water content test was carried out by weighing a porcelain dish that had been oven-dried (110°C, 1 hour). A sample of 1g was placed in a cup, and the cup containing the sample was then heated using an oven at 110°C for 2 hours. Then transfer immediately to a desiccator, refrigerate for 30 minutes. After cooling, the cup was weighed and recorded. Then reheat the cup containing the sample for an hour and repeat the previous procedure until the weight between dryings is a maximum of 0.3mg. It should be noted that when lifting the cup, tongs must be used, not directly using your hands. The percentage value of water content was determined based on the amount of water that evaporates when heating³³.

Fiber Content:

According to Stelmock et al. (1985) the working procedure of the analysis of Acid Detergent Fiber (ADF) levels by Van Soest, namely: 1) Weighing the sample of 0.3grams (a gram) then placed inside a 50mL test tube; 2) Input 40mL of ADF solution then close the test tube tightly; 3) Reflux in boiling water for 1 hour; 4) Filter with sintered glass with a known weight while sucking with a vacuum pump; 5) Wash with approximately 100 mL of boiling water until the foam disappears and 50 mL of alcohol; 6) Bake at 100^oC for 8 hours or leave overnight; 7) Cool in desiccator approx hour later weigh (c gram)³⁴.

Vitamin C Levels:

The extraction of the product is used for phytochemical screening, antioxidant activity, and vitamin C assay³⁵. High-performance liquid chromatography (HPLC) or generally referred to as HPLC (high-performance liquid chromatography) is a widely accepted separation technique for the analysis of medicinal substances, both in bulk or in pharmaceutical preparations, as well as in biological fluids. Furthermore, HPLC can be used for both qualitative and quantitative analysis, and the instruments consist of a mobile phase container, a pump, a sampler (injection site), a column, a detector, a mobile phase discharge container, and a computer or integrator or recorder. Below is how the vitamin C content of dragon fruit milk pie is determined using the HPLC method, namely: 1) Prepare the mobile phase and the HPLC material with 500ml of 55% solution (45% methanol and adding 6 drops of 6 M H₂SO₄); 2) Prepare Vitamin C mother liquor (ascorbic acid); 3) Prepare a serial dilution of vitamin V mother liquor (ascorbic acid); 4) prepare the sample by providing a tablet of vitamin C milk pie dragon fruit peels, crush the tablet until it is smooth, dissolve 300mg of vitamin C in water and dilute to 100mL of water, take an aliquot of 10mL of the above solution and dilute to 100mL with water The sample solution is filtered with Millipore and accommodated in a 2mL vial, then degassing for 5 minutes. The use of high-performance liquid chromatography (HPLC) is defined as an important qualitative and quantitative technique usually aimed at estimating biological samples. High-performance liquid chromatography (HPLC) is the most versatile standardized chromatography technique, with a high level of safety, reliability, and a fairly fast process. It aims to control the quality of product components by crushing the product until it is smooth, dissolving 300 mg of vitamin C in water and diluting it to 100mL of water, taking an aliquot of 10 mL above the solution and diluting it to 100mL with water, 5minute³⁶. The data obtained were then analyzed statistically using the SPSS 16.0 program. To determine the effect of variation, one-way ANOVA test was performed, and the real difference test was carried out by applying Duncan Multiple Range Test p<0.05.

RESULTS AND DISCUSSION:

Water Content of Dragon Fruit Peels Milk Pie:

The results of the analysis of the water content on dragon fruit peel milk pie are shown in Table 3.

Table 3. The Results of The Analysis of The Water Content on Dragon Fruit Peel Milk Pie.

Sample	Water content (%)
S1	23.74^c
S2	22.47^b
S3	22.08^a

Note: Different superscript numbers in the same column indicate significant differences (α = 5%).

Based on Table 3, the total water content of the sample ranged from 22.08% - 23.74%. Sample S1, which is a pie without the addition of dragon fruit skin has the highest water content of 23.74%. While sample S2, which is a pie with the highest addition of dragon fruit skin has the lowest water content of 22.08%. The more the dragon fruit peels are added, the lower the water content in the dragon fruit peels milk pie. The results showed that the more the dragon fruit peels are added, the more the milk pie has the lower water content. This causes the milk pie product to be crispier when added with dragon fruit peels. According to expert research, dragon fruit peels have a high fiber content that can bind water in such a way that the more milk pie products are added, the crisper it will become³⁷.

The proliferation of microbes associated with humidity is a major factor contributing to food spoilage in developing countries. Furthermore, dehydration or food drying is proven to reduce the water content, which can increase microbial growth, and therefore the product can last longer. From this, it can be concluded that the water content in foodstuffs is one of the effective measures that can affect the quality of storage. Furthermore, dietary fiber has a high water absorption capacity, due to the large polymer size, which has a complex structure and also consists of many hydroxyl groups in such a way that it can absorb large amounts of water³⁸. Several parameters that affect the accuracy of water content measurement include cooking time, sample size, and composition³⁹.

After obtaining data from laboratory tests, the data were processed using ANOVA followed by DMRT at p≤0.05. The results obtained are samples S1, S2, and S3, which are significantly different because different sizes of dragon fruit skin were added and the water content was different.

The oven-drying cooking process is used for food preservation⁴⁰. Water content determines food durability because food with high water content causes spoilage faster than foods with low water content⁴¹. One of the outbreaks of foodborne pathogens namely Salmonella spp., Escherichia coli, and Listeria monocytogenes that can grow in foods with low water content (LMF), has been cited as a food safety concern in recent decades⁴².

Fiber Content of Dragon Fruit Peels Milk Pie:

The result from the analysis of the fiber content of dragon fruit peels milk pie are shown in Table 4.

Table 4. The Result from The Analysis of The Fiber Content of Dragon Fruit Peels Milk Pie.

Sample	Dietary fiber (%)
S1	8.01^a
S2	10.04^b
S3	10.13^b

Note: Different superscript numbers in the same column indicate significant differences (α = 5%).

The total fiber content of the sample ranged from 8.01 to 10.13%, where Sample S3 has the highest fiber content of 10.13%. This also indicates that the more the dragon peels fruit peels added, the higher the vitamin c content of dragon peels fruit milk pie. In general, processed dragon fruit peels obtained from agricultural waste or industrial waste processing fruit juice are currently only processed as fertilizer. The peels of the red dragon fruit (H. polyrhizus) have a fairly large weight, which is about 22% of the total weight of the fruit or the content of the dragon fruit. In total, the total dietary fiber contained in the peels of the red dragon fruit has a very high percentage, which is approximately 69.3%, while insoluble dietary fiber (IDF) is 56.50% and soluble dietary fiber (SDF) is 14.82%³⁷. Dietary fiber is a part of plant material in the diet that is resistant to enzymatic digestion⁴³. Furthermore, dragon fruit peels are potentially good for human health because it is one of the natural functional food ingredients that have a fairly high total dietary fiber in such a way that the more they are used, the higher the fiber content in dragon fruit peels milk pie.

After obtaining data from laboratory tests, the visible data were processed using ANOVA followed by DMRT at p≤0.05. The results obtained are samples S1, S2, and S3, which differ significantly in such a way that they contain dragon fruit peel, which contains a lot of fiber, pigment, this color is also found in the fiber of the dragon fruit. Betacyanin in dragon fruit peels gives a distinctive red pigment, this color is also found in the fiber in dragon fruit peel⁴⁴. Fiber can also cause changes in intestinal motility, high-viscosity fiber causes the absorption of macronutrients, one of which is fat, slows and can increase insulin sensitivity, increases satiety, and therefore can reduce the overall energy intake⁴⁵.

Vitamin C content of Dragon Fruit Peels Milk Pie:

The results of the analysis of vitamin C levels in dragon fruit peel milk pie are shown in Table 5.

Table 5. The Results of The Analysis of Vitamin C Levels in Dragon Fruit Peel Milk Pie.

Sample	Vitamin C Level (mg/100 g)
S1	1.12^a
S2	1.13^ab
S3	1.20^b

Note: Different superscript numbers in the same column indicate significant differences (α = 5%).

The total vitamin C content of the sample ranged from 1.12 to 1.20 mg/100g, where sample S3 had the highest vitamin C content. This also shows that the more the dragon fruit peels were added, the higher the vitamin C content of dragon fruit peels milk pie.

Dragon fruit peels contain antioxidants, which can also reduce cholesterol levels good for diet by obese patients, hepatic steatosis, and also in insulin resistance patients. The peels of red dragon fruit (H. polyrhizus) contain betalain that functions as an antioxidant and natural dye. Furthermore, it has a greater antioxidant potential than the fruit²⁵. Vitamin C in dragon fruit peels has a good standard, however, vitamin C has a weakness, namely, papat is reduced after being exposed to heat⁴⁶.

After obtaining data from laboratory tests, the data were analyzed using ANOVA followed by DMRT at p≤0.05. The results obtained are samples S1 and S2 which are not significantly different, S2 and S3 are not significantly different, S3 and S1 are significantly different. The results were not significantly different because vitamin C was lost when exposed to heat.

CONCLUSION:

Based on the research outcome, the following conclusions has the following description: the total vitamin C content in the sample varies between 1.12 and 1.20mg/100g. Sample S3 had the highest vitamin C content, and the more the dragon fruit peels are added, the higher the vitamin C content of dragon fruit peels milk pie. The total water content of the sample ranged from 22.08% - 23.74%. Sample S1 which is a pie without the addition of dragon fruit skin has the highest water content of 23.74%. While sample S2 which is a pie with the highest addition of dragon fruit skin has the lowest water content of 22.08%. The more dragon fruit peels are added, the lower the water content in the dragon fruit peels milk pie. This makes the milk pie product to be crispier when dragon fruit peels are added. While the total fiber content of the sample ranged from 8.01 - 10.13%, sample S3 has the highest fiber content of 10.13%. The more dragon fruit peels are added, the higher the fiber content of dragon fruit peels milk pie. The use of dragon fruit peels which were originally a food waste can improve the quality of milk pie products in terms of water content, fiber, and vitamin C. The addition of dragon fruit peels can also reduce the water content in the milk pie and make the product more durable.

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Received on 08.08.2021 Modified on 26.09.2021

Research J. Pharm. and Tech 2022; 15(8):3690-3696.

DOI: 10.52711/0974-360X.2022.00619