Pengaruh Ekstrak Kulit Buah Naga Putih (Hylocereus undatus) Terhadap Kualitas Nugget Ayam Dengan Beberapa Kemasan

This study aims to determine and the effect of giving white dragon fruit
peel extract (Hylocereus undatus) as a natural preservative for chicken nuggets.
This study used a factorial randomized block design (RAKF) with 2 treatment
factors. The first factor was the addition of the concentration of the white dragon
fruit peel extract which consisted of 4 treatment levels, namely 0%, 20%, 40%,
and 60%. The second factor is packaging with 4 levels of treatment, namely
without packaging, PE plastic, banana leaves and parchment paper. Conducted in
the Laboratory of Agricultural Farming Experiment Land (LKPP) Universitas
Pembangunan Panca Budi Medan. Analysis parameters include water content,
pH degree of acidity and total bacterial colonies (microbes). The results showed
that the addition of the concentration of white dragon fruit peel extract to 60%
treatment was the most optimal as a natural preservative because it was able to
produce higher storage capacity with 15.625% water content, 5.869% acidity
(pH).
Keywords : Chicken Nuggets, Natural Preservatives, Packaging, Hylocereus
undatus.