Karakterisasi Proksimat Tepung Batang Buah Naga (Hylocereus undatus) dan Aplikasinya pada Pembuatan Bolu Pisang

Abstract

The abundance of dragon fruit stems generated during pruning often results in them becoming underutilized waste; therefore, it is necessary to find ways to process these discarded Hylocereus undatus stems. This study aimed to produce flour from Hylocereus undatus stems, characterize its chemical properties, and evaluate its application in banana sponge cake production. An experimental laboratory approach was employed, utilizing proximate analysis and organoleptic testing based on a Completely Randomized Design (CRD) with four treatments. The results showed a flour yield of 20%. Proximate analysis revealed the following composition: 9.96% moisture, 18.82% ash, 1.31% fat, 8.40% protein, 7.76% fiber, and 61.51% carbohydrate. Organoleptic testing indicated that the treatment using 20 grams of dragon fruit stem flour (B3) achieved the highest overall acceptance score. The study concludes that dragon fruit stem flour yields a high-quality banana sponge cake and serves as a functional ingredient for food diversification