Research aims to evaluate the receipt and content of nutrients from steamed sponge which uses red dragon fruit skin as the main ingredient

Oct 13, 2025 by ludoplayers7.com 95 views

Receiving Power Test and Nutrient Content Bolu Steamed Skin Red Dragon Fruit (Hylocereus polyrhizus)

Bolu steamed is a popular food in Indonesia, made by mixing eggs, sugar, and flour that are processed until fluffy and then steamed. The main ingredient used in making bolu steamed is flour, and red dragon fruit skin is often considered as unused waste. However, this study shows that the skin of the red dragon fruit (hylocereus polyrhizus) can be used as an additional ingredient in making steamed sponge. Research aims to evaluate the receipt and content of nutrients from steamed sponge which uses red dragon fruit skin as the main ingredient.

This study was conducted with an experimental method and used a random design complete with two different treatments: the addition of 6% red dragon skin flour in treatment A1 and 8% in treatment A2. The receipt test was carried out by 30 students from the Faculty of Public Health, University of North Sumatra, while the analysis of the nutritional content of steamed sponge, including carbohydrates, fiber, and vitamin C, was carried out at the Laboratory of the Medan Industrial Research and Standardization Laboratory and the Biochemical Laboratory of FMIPA University of North Sumatra. Organoleptic data were analyzed using the Mann-Whitney test to obtain accurate results.

The results showed that steamed sponge with the addition of 6% of red dragon skin flour (A1 treatment) has a carbohydrate content of 38.4%, fiber 0.08%, and vitamin C 0.44 mg/100 grams. Meanwhile, in A2 treatment with an additional 8%, steamed sponge has a carbohydrate content of 38.9%, fiber 0.385%, and vitamin C 5.9 mg/100 grams. In terms of organoleptic, panelists prefer the taste, aroma, and texture of the steamed sponge treatment A1 treatment, while for color, A2 treatment is preferred.

With the results obtained, it is important for the community to use the skin of red dragon fruit as raw materials in making other food preparations. This material can not only be used in making steamed sponge, but also has the potential to be a healthy and nutritious snack for all ages, including children, adolescents, adults, and the elderly. Innovation in utilizing food ingredients that have been considered waste, can be a solution in an effort to reduce food waste and increase the nutritional value of public consumption.

Through this research, it is expected that there will be an increase in awareness of the importance of the use of local food ingredients and diversity in processed healthy foods. In addition, the results of this study can be a reference for food producers in developing new products that are more useful and high nutritional value.

Based on the results of this study, it is recommended that:

The skin of red dragon fruit can be used as a raw material in making other food preparations.
The use of local food ingredients and diversity in processed healthy foods should be promoted.
Food producers should develop new products that are more useful and high nutritional value.
Further research should be conducted to explore the potential of red dragon fruit skin as a healthy and nutritious snack.

This study has some limitations, including:

The sample size was limited to 30 students from the Faculty of Public Health, University of North Sumatra.
The analysis of the nutritional content of steamed sponge was carried out at two different laboratories.
The organoleptic data were analyzed using the Mann-Whitney test, which may not be the most suitable method for this type of data.

Based on the results of this study, there are several future research directions that can be explored, including:

Conducting further research to explore the potential of red dragon fruit skin as a healthy and nutritious snack.
Developing new products that are more useful and high nutritional value.
Promoting the use of local food ingredients and diversity in processed healthy foods.
Conducting a larger-scale study to confirm the results of this study.
Frequently Asked Questions (FAQs) about Receiving Power Test and Nutrient Content Bolu Steamed Skin Red Dragon Fruit (Hylocereus polyrhizus)

Q: What is the purpose of this study? A: The purpose of this study is to evaluate the receipt and content of nutrients from steamed sponge which uses red dragon fruit skin as the main ingredient.

Q: What is the significance of using red dragon fruit skin in making steamed sponge? A: Red dragon fruit skin is often considered as unused waste, but this study shows that it can be used as an additional ingredient in making steamed sponge, which can increase the nutritional value of the food.

Q: What are the benefits of using red dragon fruit skin in making steamed sponge? A: The benefits of using red dragon fruit skin in making steamed sponge include increasing the nutritional value of the food, reducing food waste, and promoting the use of local food ingredients.

Q: What are the nutritional contents of steamed sponge made with red dragon fruit skin? A: The nutritional contents of steamed sponge made with red dragon fruit skin include carbohydrates, fiber, and vitamin C.

Q: What are the results of the organoleptic test? A: The results of the organoleptic test showed that panelists prefer the taste, aroma, and texture of the steamed sponge treatment A1, while for color, A2 treatment is preferred.

Q: What are the implications of this study? A: The implications of this study are that the skin of red dragon fruit can be used as a raw material in making other food preparations, and that innovation in utilizing food ingredients that have been considered waste can be a solution in an effort to reduce food waste and increase the nutritional value of public consumption.

Q: What are the limitations of this study? A: The limitations of this study include the sample size, which was limited to 30 students from the Faculty of Public Health, University of North Sumatra, and the analysis of the nutritional content of steamed sponge, which was carried out at two different laboratories.

Q: What are the future research directions? A: The future research directions include conducting further research to explore the potential of red dragon fruit skin as a healthy and nutritious snack, developing new products that are more useful and high nutritional value, promoting the use of local food ingredients and diversity in processed healthy foods, and conducting a larger-scale study to confirm the results of this study.

Q: How can this study be applied in real-life situations? A: This study can be applied in real-life situations by promoting the use of local food ingredients and diversity in processed healthy foods, reducing food waste, and increasing the nutritional value of public consumption.

Q: What are the potential applications of this study? A: The potential applications of this study include developing new products that are more useful and high nutritional value, promoting the use of local food ingredients and diversity in processed healthy foods, and reducing food waste.

Q: How can this study contribute to the field of food science? A: This study can contribute to the field of food science by providing new insights into the potential of red dragon fruit skin as a raw material in making other food preparations, and by promoting innovation in utilizing food ingredients that have been considered waste.

Q: What are the potential implications of this study for the food industry? A: The potential implications of this study for the food industry include the development of new products that are more useful and high nutritional value, and the promotion of the use of local food ingredients and diversity in processed healthy foods.