The Effect of Red Dragon Fruit and Tomato Proportions on Antioxidant Activity and Acceptability of Gameto Juice

Abstract

Hypercholesterolemia is a serious condition that increases the risk of coronary heart disease, stroke, and hypertension. According to Riskesdas 2023, its prevalence in Indonesia reached 38.8%. One preventive strategy is the consumption of functional foods rich in antioxidants. Red dragon fruit (Hylocereus polyrhizus) and tomato (Solanum lycopersicum) are natural antioxidant sources with potential to be developed into functional beverages. This study aimed to determine the effect of red dragon fruit and tomato proportions on the antioxidant activity and sensory acceptance of gameto juice. This study used a true experimental design with a posttest only with control group approach, consisting of three treatments and one control. The process was carried out at the ITP Laboratory, Department of Nutrition, Poltekkes, and FMIPA ULM Banjarbaru. Samples of red dragon fruit and tomato were obtained from Banjarbaru traditional market. Antioxidant activity was analyzed using the DPPH method, while sensory acceptance was evaluated using a hedonic test, with data analyzed through ANOVA and Friedman tests. The results showed that the 100% red dragon fruit treatment (P0) had the highest antioxidant activity (IC₅₀ = 57.072 ppm), while the 50:50 combination (P3) had the lowest (IC₅₀ = 183.241 ppm). Panelists preferred P1 for taste, color, and texture, and P3 for aroma. The fruit proportion significantly affected antioxidant activity, color, and aroma, but not taste and texture. It is concluded that higher proportions of red dragon fruit result in stronger antioxidant activity. Further research using alternative antioxidant-rich ingredients is recommended to optimize IC₅₀ values and functional beverage quality.