PROCESSING DRAGON FRUIT PEEL AS A NEW FOOD SOURCE INTO "DRAGON CHIPS" CRACKERS

Authors

  • Silla Khoirunnisa Akper Alkautasar Temanggung
  • Aulia Rahmawati Akper Alkautasar Temanggung
  • Shofa Setya N Akper Alkautasar Temanggung
  • Aulia Irma K Akper Alkautasar Temanggung
  • Diyah Ayu Antika Akper Alkautasar Temanggung
  • Neyla Nur Akper Alkautasar Temanggung
  • Sutri Ardy Akper Alkautasar Temanggung
  • Ratna Kurniawati Akper Alkautasar Temanggung

Keywords:

dragon chips, crackers, entrepreneurship, dragon fruit peel

Abstract

Dragon fruit peel is a waste product rich in nutrients, fiber, anthocyanins, and bioactive compounds, giving it the potential to be utilized as a raw material for functional food products. This entrepreneurship program aims to develop dragon fruit peel crackers as an innovative healthy food product while serving as a medium for students to learn about entrepreneurship. Dragon fruit peel crackers have higher nutritional and antioxidant content compared to conventional crackers, possess a distinctive taste and color favored by consumers, and offer promising profits.The entrepreneurial practice was carried out from July 30, 2024, to August 30, 2024. The activity methods included material reinforcement processes, business assistance, product marketing simulation mentoring, and business process evaluation. Mentoring was conducted in groups. The results of the Dragon Chips production enterprise yielded a total profit of Rp. 255,000 with an average profit margin of 58%.In conclusion, the entrepreneurship program can cultivate an entrepreneurial spirit, management skills, and the students' ability to manage businesses based on local resources. Processing dragon fruit peel into crackers increases the economic value of the waste. Dragon chips support green economy innovation and environmental preservation solutions.

References

Handayani PA, Rahmawati A. Prima Astuti Handayani dan Asri Rahmawati. Jurnal Bahan Alam Terbarukan. 2012;1(2):19–24.

Mardin M, Arif A, Ahmad F. Pengolahan Buah Naga Kelompok Bulo (Badan Usaha Lorong) Teratai Putih. CARADDE: Jurnal Pengabdian Kepada Masyarakat. 2019;2(1):105–12.

Rochmawati N. Utilization of red dragon fruit (Hylocereus polyrhizus) peel as flour for making cookies. Jurnal Pangan dan Agroindustri. 2019;7(3):19–24.

Kusumasari S, Syabana MA, Pamela VY, Puspanita I, Riziani D. Sosialisasi Pemanfaatan Limbah Kulit Buah Naga pada Pembuatan Kerupuk Bawang. Agrimas: Jurnal Pengabdian Masyarakat Bidang Pertanian. 2022;1(2):75–9.

Wahyuni R. Pemanfaatan Kulit Buah Naga Super Merah (Hylocereus costaricensis) sebagai Sumber Antioksidan dan Pewarna Alami pada Pembuatan Jelly. Jurnal Teknologi Pangan. 2011;2(1):68–85.

Hapsari I, Risnajayanti R, Usman U, Hermanto H. Pelatihan Mengolah Kulit Dragon Fruit sebagai Ide Bisnis pada Pelajar SMAN 11 Kota Kendari. ABDI MOESTOPO: Jurnal Pengabdian pada Masyarakat [Internet]. 2025;8(2):225–36. Available from: https://journal.moestopo.ac.id/index.php/abdimoestopo/article/view/4738

Mahyuddin M, Rizal A, Afrizal A. Organoleptic Quality and Nutritional Content of Local Fish (Bleberan) Formulation Crackers as Snacks for Stunting Toddlers. Amerta Nutrition. 2024;8(4):528–36.

Juni VN, Saleh L, Sumiratin E, Juliani D. Peningkatan Inovasi Kewirausahaan melalui Praktik Pengolahan Buah Naga Menjadi Stik Mahasiswa Semester IV Kelas B. Jurnal Pelayanan Masyarakat. 2025;2.

Nitisuk P, Wanyo P, Chamsai T, Charoenjit K. Sustainable valorization of tropical fruit peels for sustainable production of natural antioxidants and functional food ingredients. Sustainable Food Technology. 2025;3(4):1189–202.

Rusdin A, Trisutrisno I, Awaliah N, et al. Pemanfaatan Limbah Kulit Buah Naga Menjadi Olahan Pangan Stik Kulit Buah Naga. Panrita ABDI [Internet]. 2024;8(2):262–70. Available from: http://journal.unhas.ac.id/index.php/panritaabdi

Chumroenvidhayakul S, Thilavech T, Abeywardena M, Adisakwattana S. Dragon Fruit Peel Waste (Hylocereus undatus) as a Potential Ingredient for Reducing Lipid Peroxidation, Dietary Advanced Glycation End Products, and Starch Digestibility in Cookies. Antioxidants. 2023;12(5).

Sipahelut SG. Potensi Kulit Buah Naga sebagai Pewarna Alami untuk Meningkatkan Profil Sensoris Kue. Jurnal Ilmu Pertanian [Internet]. 2022;1(1):35–42. Available from: https://doi.org/10.55984/saloi

Purbaya AG. Strategi Peningkatan Kesejahteraan Ekonomi Masyarakat: Kasus Pengusaha Krupuk dan Camilan Hasil Laut di Pantai Kenjeran Lama Surabaya. Oeconomicus: Journal of Economics. 2017;1(1):71–98.

Darmayanti EF, Astuti FDP, Sinta SK, Ruswanti WN, Sahputra BS, Melinda Y. Inovasi Kerupuk Berbahan Kulit Buah Naga sebagai Upaya Peningkatan Pendapatan UMKM Kota Metro. Jurnal Pusat Pengabdian kepada Masyarakat. 2024;8(2):91–7.

Adi Wijaya S, Raysharie PI, Beladona SUM, Kumalasari MR, Rafsanjani MA. Pelatihan Pemanfaatan Limbah Kulit Buah Naga sebagai Sirup Inovatif di SMKN 3 Palangka Raya. Prosiding Seminar Nasional LPPM UMJ [Internet]. 2024;1–4. Available from: http://jurnal.umj.ac.id/index.php/semnaskat

Tiana, Sudarwantro T. Pengaruh Mata Kuliah Praktik Kewirausahaan, Motivasi Berwirausaha, dan Ekspektasi Pendapatan terhadap Intensi Berwirausaha Mahasiswa Fakultas Ekonomika dan Bisnis UNESA. Jurnal Pendidikan Tata Niaga. 2025;13(1):1.

Diandra D. Program Pengembangan Kewirausahaan untuk Menciptakan Pelaku Usaha Sosial yang Kompetitif. Jurnal Administrasi Publik [Internet]. 2019;10(1):1–8. Available from: https://jurnal.polban.ac.id/ojs-3.1.2/proceeding/article/view/1424

Mufid M, Ardianti AD. Journal of Research Applications in Community. 2025;4(c):101–8.

Downloads

Published

2025-11-30

Issue

Vol. 1 No. 1 (2025)

Section

Articles