BETACYANIN CONTENT AND ANTIOXIDANT ACTIVITY OF SLICE JAM MIXTURE OF KOLANG-KALING (ARENGA PINNATA) AND DRAGON FRUIT PEEL (HYLOCEREUS POLYRHIZUS).

This research aims to determine the mixture effect of dragon fruit peel on characteristics of kolang-kaling slice jam based on chemical properties. This study used a completely randomized design (CRD) with 5 treatments and 3 replications . Data were analyzed by analysis of variance (ANOVA), followed by Duncan\\\'s New Multiple Range (DNMRT) at the 5% significance level. The treatment used is the mixture of kolang-kaling and dragon fruit peel, A (100%:0%), B (90%:10%), C (80%:20%), D (70%:30%) and E (60%:40%). Based on the research result is known that the mixture of kolang-kaling and dragon fruit peel has significant effect on water content, pectin, betacyanin and antioxidant activity. The result on this research showed that kolang-kaling and dragon fruit peel slice jam at concentration 70%:30% (treatment D) is the best product with 31,99% water content; pH 3,53; pectin 2,75%; sucrose 46,11% ; betacyanin 5,68mg/100ml; antioxidant activity 30,30%