Indonesia Conference Directory

Physicochemical qualities and total flavonoids qualities of fermented milk can be enhanced by the utilization of natural ingredients of red dragon fruit skin (Hylocereus polyrhizus). The purpose of this study was to analyze the effect of red dragon fruit skin concentratrion and length of incubation as well as their interaction toward physicochemical characteristics and total flavonoid qualities of fermented milk with the addition of red dragon fruit skin. The research was conducted at the Laboratory of Dairy Processing Biotechnology and Hasanuddin University-s Biopharmaca Laboratory. The research method used was experimental method by using complete randomaized design (RAL) with 2 (two) factors. The first factor (A) was the dragon fruit skin concentration 0%, 20%, 40% and 60% and the second factor was the incubation period ranging from12 hours, 14 hours, until 16 hours. The treatments were repeated three times each. The data were processed statistically with analysis of variance followed by the smallest real difference test. The research result showed that high concentration of red dragon fruit skin and long incubation could increase the activity of Lactid Acid Bacterial (BAL) during fermentation process, so it increased the total lactid acid, fat content and total flavonoid but decreased carbohydrate and protein content of fermented milk. The concentration of dragon fruit skin and long incubation in the manufacture of fermented milk will give interaction to protein and flavonoid of fermented milk. Therefore, it can be suggested that the concentration of dragon fruit skin used in producing fermented milk should be 60% and take 12 hours.