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Full Research Article

Physicochemical Properties, Antioxidant Activity and Sensory Characteristics of Chicken Sausages using Red Dragon Fruit Peel Powder (Hylocereus polyrhizus)

D
D. Rumondor1,*
https://orcid.org/0009-0001-0085-4503
M
M. Tamasoleng1
H
H. Manangkot1
I
I. Wahyuni1
W
W. Ma’ruf1
S
S. Sakul1
S
S. Komansilan1
1Faculty of Animal Husbandry, Sam Ratulangi University, Manado, 95115, Indonesia.

ABSTRACT

Background: Utilizing agro-industrial waste as a functional food additive is a strategic effort to increase the nutritional value and sustainability of processed meat products. Red dragon fruit (Hylocereus polyrhizus) peel is known to be rich in phenolic compounds, flavonoids and betalains, which have the potential to improve the physical, chemical and antioxidant qualities of meat products.

Methods: This study aimed to evaluate the effect of red dragon fruit peel flour addition on the physicochemical properties, antioxidant activity and sensory characteristics of chicken sausages. The study used a completely randomized design (CRD) with five treatments (0%, 1%, 2%, 3% and 4%) and four replications. The variables analyzed included protein, fat and carbohydrate levels, color intensity (L*, a*, b*), antioxidant activity and organoleptic properties of color, aroma, taste and texture.

Result: The results showed that the addition of red dragon fruit peel flour significantly affected (P<0.05) color intensity, fat content, carbohydrate content and antioxidant activity, but had no significant effect on aroma, taste, or texture of chicken sausages. Increasing the concentration of red dragon fruit peel flour increased the brightness, redness, yellowness and antioxidant capacity of the product, with the highest values at the 4% treatment. Fat content decreased with increasing flour concentration, while protein content varied but remained within the acceptable range. Significant changes in organoleptic properties were observed, particularly in color at concentrations above 2%, while other parameters remained acceptable to panelists.

INTRODUCTION

Chicken sausage products are one of the meat products that are widely consumed and have great potential as a medium for developing functional foods. The increasing public awareness of health encourages producers to offer products that not only meet taste and texture aspects but also provide additional benefits such as antioxidant activity and fiber content. Sausage formulations still rely on the main ingredients of meat and fat along with plant-based additives.
       
Agro-industrial waste such as red dragon fruit peel (Hylocereus polyrhizus) has not been widely utilized optimally. Red dragon fruit peel is reported to contain phenolic compounds, flavonoids and betalains that are potentially useful as antioxidants and functional food ingredients (Jimenez-Gracia et al., 2022). Previous research by Manihuruk et al., (2017), on red dragon fruit peel extract added to beef sausages, did not focus much on chicken sausages. Corimayhua-Silva et al., (2024), studied red dragon fruit peel powder from 2 different species in alpaca sausages (low-fat sausages). Chumroenvidhayakul et al., (2023), reported that adding red dragon fruit peel powder to cookie dough up to 5% affected the phenolic content, betacyanin and antioxidant activity in the cookies, but at a 2% concentration did not affect the sensory properties. Fruit-derived phytochemicals, including dragon fruit peel powder, have been reported to improve oxidative stability and maintain sensory acceptability in meat products due to their phenolic compounds and antioxidant activity (Vidyarthi et al., 2023).
       
Research on red dragon fruit peel powder in processed meat products is still limited and has not specifically investigated the physicochemical properties, antioxidant activity and sensory characteristics in chicken sausages. Therefore, this study offers a new approach to utilizing fruit waste for processed meat products. The addition of plant-based ingredients such as red dragon fruit peel powder in meat product formulations needs to be evaluated because it can affect the composition of ingredients and the sensory properties of the final product. Adding it in certain amounts may enhance functional value and antioxidant quality, but at too high a concentration, it may reduce consumer preference due to undesirable changes in taste or texture. Therefore, research is needed to evaluate the effect of adding red dragon fruit peel powder on various quality aspects of chicken sausages, including physical and chemical properties, antioxidant activity and organoleptic traits.
       
This research is expected to provide a scientific contribution to the development of functional processed meat products by utilizing agricultural waste with high nutritional value. The results of this study can serve as a basis for the food industry to optimize sausage product formulations that are healthier, more natural and environmentally friendly, while also supporting the concept of sustainability in the utilization of local food resources.

MATERIALS AND METHODS

This research was conducted in the Chemistry Laboratory, Livestock Product Technology Laboratory and Microbiology Laboratory of the Faculty of Animal Husbandry, Sam Ratulangi University Manado and in the Food Quality and Safety Testing Laboratory of the Faculty of Agricultural Technology, Brawijaya University Malang. This research was conducted in June-August 2025.
       
The method that will be used is an experiment with a completely randomized design (CRD), consisting of 5 treatments and 4 replications.
The treatments to be tested are as follows:
P0 = Addition of 0% red dragon fruit peel powder.
P1 = Addition of 1% red dragon fruit peel powder.
P2 = Addition of 2% red dragon fruit peel powder.
P3 = Addition of 3% red dragon fruit peel powder.
P4 = Addition of 4% red dragon fruit peel powder.
Observed variables:
- Chemical properties: protein, fat and carbohydrates (AOAC, 2005).
- Physical properties: color intensity analysis using a color reader.
- Antioxidant activity: Antioxidant levels were tested according to the method of Farhan et al., (2012) using spectrophotometry with the DPPH (2,2-diphenyl-1-picrylhydrazyl) method.
- Organoleptic tests using the Scoring for Intensity tests method, namely color, flavor, aroma and texture. The organoleptic test involved 25 panelists. The panelists’ assessments were conducted using a provided questionnaire. The hedonic tests, which included color, taste, aroma and texture, were scored, as shown in Table 1 (Watts  et al., 1989).

Table 1: Criteria for organoleptic test scale.


       
The observation data were analyzed using ANOVA and using minitab version 16, if there were differences, they were continued with the BNJ (Honestly significant difference test) test.
 
Research procedure
 
Processing of red dragon fruit peel flour (Paramita et al., 2023).
 
The fruit peel is washed with boiled water and blanched at a temperature of 95-100°C for 2-3 minutes. The dragon fruit peel is cut into pieces approximately 0.5 x 5 cm and placed on a tray lined with aluminum foil. The arranged peels are put into a cabinet dryer at 60°C for 18 hours until the red dragon fruit peel is dry. The dried peels are put into a blender and ground into flour, then sieved with a size of 30-40 mesh and subsequently analyzed.
 
Making chicken sausages
 
The ingredients used for making sausages are chicken meat that has been skinned, washed and cut into 2x2 cm pieces, divided into 4 parts. Each part weighs 400 grams. Then, 2% salt, 1.5% sugar and red dragon fruit skin flour are added according to the treatment for concentrations of 0%, 1%, 2%, 3% and 4% based on the weight of the chicken meat. The meat is then ground and spices are added according to the following formulation: 1.5% garlic, 0.5% pepper, 0.5% ginger, 0.5% nutmeg, given in powdered form, 15% oil, 6% tapioca flour, 3% skim milk, 16% ice and 0.2% STPP. The mixture is then ground again and stuffed into casings with a length of 10 cm and a diameter of 2.5 cm. It is then cooked by boiling at 100°C for 10 minutes and cooled, followed by analysis.

RESULTS AND DISCUSSION

Physical properties
 
Color is an important sensory parameter that greatly affects consumer acceptance of processed meat products. The color parameter is measured using the CIE (Commission Internationale de l’Eclairage) system, which includes L* (lightness), a* (redness) and b* (yellowness) (Table 2).

Table 2: Mean values of color intensity of chicken meat sausages added with red dragon fruit peel flour.


 
L* (Brightness)
 
Analysis of variance results showed that the addition of red dragon fruit peel powder had a very significant effect (P<0.01) on the L* value. The L* value increased from 53.59 (P0 = 0%) to 60.41 (P4 = 4%). The Tukey test indicated that all treatments were significantly different from each other. This increase in brightness (L*) suggests that pigments from red dragon fruit peel (betalains, anthocyanins and phenolics) can interact with meat proteins and provide higher light reflectance on the sausage surface. This is also reported by Biswas et al., (2011), that pigment-containing dietary fiber from fruit can increase the brightness of meat emulsions.
 
a* (Redness)
 
The treatment also had a very significant effect (P<0.01) on the a* value. The a* value increased from 2.12 (P0) to 3.61 (P4). This increase in a* value is consistent with the presence of betalain pigments in red dragon fruit peel, which are known to provide natural red-purple coloring. Betalains are water-soluble and stable at pH 4-7, thus they can withstand sausage products processed at around pH 5.5-5.7 (Bertram et al., 2004). Allam et al., (2021) also reported that betalains can increase the a* value in meat products without the need for synthetic color additives.
 
b* (Yellowish)
 
The b* value shows a very significant difference between treatments (P<0.01). The average b* value increased from 12.16 (P0) to 18.15 (P4). The increase in yellowness is likely influenced by the degradation of betalain pigments during heating, which produces yellow-orange compounds (albetaxanthin). This is consistent with the report by Fernandes et al., (2023) that heating betalains can produce yellow-colored derivative pigments, thereby contributing to the increase in b* value. The increase in dragon fruit peel flour concentration should be optimized so as not to cause a color change that deviates too much from consumer expectations for chicken sausages.
 
Chemical properties
 
The results of the study on the use of red dragon fruit peel flour on the protein, fat, carbohydrate content and antioxidant activity of chicken sausage can be seen in Table 3.

Table 3: Average values of protein, fat, carbohydrates and antioxidant activity of chicken sausages added with red dragon fruit peel flour.


 
The effect of adding red dragon fruit peel powder on the protein content of chicken sausage
 
The results of data analysis showed that the highest protein content was in P4 (4%) = 17.64%, followed by P0 (control), while the lowest protein content was in P2 (2%) = 16.46%. In Tukey’s further test, not all treatments were significantly different from each other.
       
The results indicate that the addition of red dragon fruit peel flour (Hylocereus polyrhizus) significantly affects the protein content of chicken sausages. At lower concentrations (1-2%), the decrease in protein content is attributed to a dilution effect, where part of the meat protein is replaced by plant material that is low in protein but rich in dietary fiber (Talukder, 2015). However, at higher concentrations (3-4%), the measured protein content increases and even exceeds the control at 4%. This apparent increase is likely due to the limitation of the Kjeldahl method, which measures total nitrogen rather than true protein. The presence of non-protein nitrogen (NPN) compounds in dragon fruit peel, such as nitrogen-associated phenolics, may contribute to higher nitrogen values and lead to an overestimation of protein content (Mariotti et al., 2008). Similar findings were reported by Aprilia and Rakhmawaty (2021). Therefore, the increase in protein content at higher concentrations should be interpreted cautiously, as it may not reflect a true increase in protein levels.
       
Dragon fruit peel powder is also rich in bioactive compounds such as polyphenols, flavonoids and betacyanins. Hylocereus polyrhizus has a phenolic profile with strong antioxidant potential (Coelho et al., 2024; Jimenez-Garcia et al., 2022). These bioactive effects can provide protective effects on proteins, for example by reducing oxidative degradation during cooking or storage. In addition, studies on the use of dragon fruit peel in meat products have shown that the compounds in the peel can function as a natural colorant as well as an antioxidant, while also improving the functional properties of the final product (Manihuruk et al., 2017; Keska et al., 2023).
 
The effect of adding red dragon fruit peel flour on the fat content of chicken sausages
 
Analysis of variance (ANOVA) results showed that the treatment of adding red dragon fruit peel powder to chicken meat sausages had a very significant effect on fat content (P<0.01). The results of the Tukey post-hoc test showed that the decrease in fat content in P4 was significantly different compared to P0 and P1:11,05%(P<0.05), whereas the difference at the P1 (1%) and P2: 11,10% (2%) levels was not yet significant. Dietary fiber can increase water-binding capacity and improve emulsion stability, so part of the fat in the sausage mixture is trapped in the fiber-protein matrix and is not measured as free fat. This is supported by Talukder (2015), who stated that adding dietary fiber to processed meat products can reduce fat content. In addition, betacyanin pigments and phenolic compounds in the skin of red dragon fruit are also suspected to play a role through interactions with proteins and lipids. A study by Choe et al., (2013) indicated that polyphenols can form hydrogen bonds with meat proteins, thereby increasing the stability of the emulsion system and suppressing fat release during heating. In this study, cooking at a temperature of 100°C for 10 minutes may trigger the release of free fat, but in treatments with red dragon fruit peel powder, more fat is retained within the matrix, resulting in lower fat content in the analysis.
       
The dietary fiber content from red dragon fruit peel also has the potential to provide additional physiological benefits. Dietary fiber is known to lower total and LDL cholesterol levels, increase satiety and help regulate blood glucose (Elleuch et al., 2011). Therefore, the presence of fiber from red dragon fruit peel powder not only reduces the fat content of products but can also enhance the functional value of sausages. Chicken sausage formulations with the addition of red dragon fruit peel powder, particularly at levels of 3-4%, have the potential to produce low-fat processed meat products that are high in dietary fiber and contain natural antioxidants (Haque et al., 2023).
 
The effect of adding red dragon fruit peel flour on carbohydrate levels in chicken meat sausages
 
Analysis of variance (ANOVA) results indicated that the addition of red dragon fruit peel powder had a significant effect on the carbohydrate content of chicken meat sausages (p<0.05). This suggests that the higher the level of red dragon fruit peel powder added, the more significant the increase in the carbohydrate content of the sausages. Further Tukey test analysis showed that almost all comparisons between treatments were significantly different (p<0.05), except between treatments 3 and 4 which were not significantly different. At the concentrations (treatments 3 and 4), the increase in carbohydrate levels began to tend to stabilize, but a significant increase still occurred in treatment 5.
       
The addition of dragon fruit peel flour also serves as a filler that can increase the non-meat solid density in sausage products. This is supported by Le (2022), who stated that dragon fruit peel is rich in functional polysaccharides, including pectin with potential as a food additive. Furthermore, research by Akter et al., (2025), indicated that dragon fruit peel extract is capable of increasing carbohydrate content and texture stability in processed food products. The carbohydrate and fiber content of dragon fruit peel functions as a water and fat binder, which has the potential to enhance the juiciness and texture of sausages (Cacatian and Guittap, 2018).
 
The effect of adding red dragon fruit peel flour on the antioxidant activity of chicken meat sausages
 
Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel powder had a very significant effect (p<0.01) on the antioxidant content of chicken sausages. The Tukey’s post hoc test showed that almost all treatments were significantly different from each other, except between P3:94,02 mg/ml (3%) and P4: 95,39 mg/ml (4%), which did not show a significant difference (p>0.05). This indicates that increasing the concentration up to 3% is sufficient to provide the maximum effect on the antioxidant activity in the sausage products. The increase in antioxidant activity is suspected to come from the bioactive compounds in the skin of red dragon fruit, particularly betacyanin, flavonoids and phenolics. The process of cooking sausages at 100°C for 10 minutes relatively does not significantly damage the structure of betacyanin, so these bioactive compounds can still contribute to enhancing antioxidant activity. Previous research by Martha et al., (2021) showed that the addition of dragon fruit peel powder and pulp to pudding can increase antioxidant capacity. Research by Lubis et al., (2020) found that adding dragon fruit peel powder to chicken nuggets increased the DPPH scavenging activity value along with the concentration used. According to Hong Quan et al., (2025), dragon fruit peel powder is capable of increasing total phenolics and antioxidant activity in biscuit products. Verma et al., (2018) reported that food ingredients rich in phenolic compounds exhibited significantly higher DPPH radical scavenging activity and antioxidant potential.
       
The use of natural food ingredients that are rich in antioxidants also aligns with the development of safe and value-added functional meat products (Jiang and Xiong, 2016; Aminzare, 2019). Substituting red dragon fruit peel powder in the range of 2-3% is the optimal concentration to enhance antioxidant activity without a significant increase when added up to 4%.
 
Organoleptic properties
 
The results of the study on the use of red dragon fruit peel flour on the organoleptic properties of chicken sausage can be seen in Table 4.

Table 4: Average organoleptic values of color, aroma, taste and texture of Chicken Meat Sausage with added red dragon fruit skin flour.


 
The effect of adding red dragon fruit peel flour on the organoleptic color properties of chicken sausages
 
Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel flour had a significant effect on the organoleptic color of chicken sausages (P<0.05). This indicates that increasing the concentration of red dragon fruit peel flour can modify the panelists’ perception of the product’s color. The mean color scores obtained showed an increase with the rising concentration of red dragon fruit peel flour, namely P0 = 3.2; P1 = 3.2; P2 = 3.7; P3 = 4.1; and P4 = 4.8. Based on the evaluation scale (1 = bright red to 5 = cream), it shows that chicken sausages without the addition of red dragon fruit peel flour at 0% or with the addition of 1% have a brownish color, while higher concentrations (3%-4%) tend to shift toward light brown to cream. This also indicates that low concentrations (0-1%) are not sufficient to change color perception, but at concentrations above 2%, the color change becomes noticeable. From the further Tukey test, it can be concluded that at concentrations of 0-1%, the sausage color remains in the brownish category most preferred by the panelists. A concentration of 2% begins to show a shift towards light brown color, but is still relatively accepted by the panelists. In contrast, at concentrations of 3% and 4%, there is a significant difference from the control (p<0.05), where the color tends to be lighter (light brown-cream) and may reduce visual appeal.
       
This color change is caused by the betalain content in the skin of red dragon fruit, which functions as a natural pigment. Betalain has good stability under neutral to slightly acidic pH conditions, but at high temperatures and in food systems containing protein, partial degradation may occur, resulting in a color change from bright red to brownish. This is in line with the report by Madzuki et al., (2024), which stated that heating can reduce the red intensity of betalain pigment, making the product potentially undergo a color change. Research by Renard et al., (2017) showed that the interaction of polyphenols with meat proteins can enhance the browning of processed products due to the formation of stable pigment-protein complexes. Although red dragon fruit skin powder acts as a natural coloring agent and a source of antioxidants, its use needs to be limited so as not to reduce the visual quality of the product. According to Madzuki et al., (2024), who reported that the use of betacyanin extract from dragon fruit is effective as a natural coloring agent at low concentration ranges, whereas high concentrations tend to worsen color stability after heating. Similarly, Luzardo et al., (2021) stated that the use of betalains in processed foods must take thermal degradation into account in order to maintain bright and appealing colors.
 
The effect of adding red dragon fruit peel flour on the organoleptic aroma properties of chicken sausages
 
The addition of red dragon fruit peel powder at concentrations of 0-4% in chicken sausage formulations had no significant effect on the organoleptic property of aroma (p>0.05). The characteristic chicken meat aroma intensity remained preserved, allowing red dragon fruit peel powder to be used as a functional additive to improve color and nutritional value without diminishing the product’s aroma characteristics. The average panelist scores ranged from 2.2 to 2.7, with the lowest score observed at the 3% treatment (2.2) and the highest scores at the 0% and 1% treatments (2.7). Based on the rating scale used (1 = very strong chicken meat aroma to 5 = no chicken meat aroma), the results indicate that all treatments still fall into the category of “strong” to “moderate” chicken meat aroma. Thus, the addition of red dragon fruit peel flour up to a concentration of 4% has not been able to mask or eliminate the distinctive chicken meat aroma.
       
The dominant volatile compounds in chicken meat are aldehydes, alcohols and ketones, which are the result of lipid degradation in poultry meat and play a role in creating the distinctive aroma of chicken, which is difficult to mask with small amounts of plant-based additives (Purba, 2014). This is also reported by Aliani and Farmer (2005), that chemical reactions during boiling produce many volatile chemical substances that contribute aroma and flavor to the meat. Red dragon fruit peel powder is known to contain betacyanin pigments and polyphenols, which predominantly affect color and antioxidant properties rather than aroma  (Wu et al., 2019).
 
The effect of adding red dragon fruit peel flour on the organoleptic properties of chicken sausage flavor
 
Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel powder at different concentrations (0%, 1%, 2%, 3% and 4%) did not have a significant effect on the taste of chicken sausages (P>0.05). The use of red dragon fruit peel powder up to a 4% level did not change the panelists’ acceptance of the intensity of the chicken flavor. The average organoleptic taste scores ranged from 4.3 to 4.5, with the lowest score in the 4% treatment (4.3) and the highest in the 1% treatment (4.5). This assessment indicates that all treatments were in the category of slight chicken flavor to no chicken flavor.
       
According to Khoo et al., (2017), bioactive compounds in the skin of red dragon fruit, such as betalains and phenolics, have the potential to mask or reduce the dominance of chicken meat flavor due to interactions of volatile compounds with proteins and fats during the cooking process. The addition of dietary fiber from dragon fruit skin can affect the release of flavor compounds because of binding to the fiber matrix, thereby decreasing the intensity of chicken meat flavor perceived by panelists (Talukder, 2015). The addition of red dragon fruit peel powder at levels of 0-4% had no significant effect on the taste of chicken sausages. All treatments received scores of 4.3-4.5, indicating that the chicken flavor tended to decrease but still remained within the acceptable category.
 
The effect of adding red dragon fruit peel flour on the organoleptic texture properties of chicken sausages
 
Analysis of variance (ANOVA) on the texture parameters of chicken sausages indicated that the treatment of adding red dragon fruit peel powder at various concentrations (0%, 1%, 2%, 3% and 4%) did not have a significant effect on the sausage texture (P>0.05). This suggests that increasing the concentration of red dragon fruit peel powder up to 4% does not cause a significant difference in panelists’ perception of the smoothness or coarseness of the chicken sausages. The average organoleptic texture scores ranged from 3.5 to 3.8, which falls into the category of slightly smooth to nearly coarse. The control treatment (0%) had an average score of 3.7, the same as the 1% and 2% treatments, while the 3% treatment slightly increased to 3.8 and at a concentration of 4% it decreased to 3.5.
       
This lack of difference is caused by the dietary fiber properties and bioactive components in the red dragon fruit peel. The peel is known to be rich in insoluble dietary fiber, pectin and betalain pigments, which have the potential to affect the texture of processed meat products. However, concentrations up to 4% are suspected to still be too low to significantly modify the protein matrix structure of chicken meat, so panelists do not perceive a notable change. The addition of dietary fiber in small amounts often does not cause a noticeable difference in the texture of processed meat, while adding higher amounts can increase the chewiness or coarseness of the product (Mishra et al., 2023). In addition, the method of sausage processing (Boiling at 100°C for 10 minutes) also contributes to texture stability. The heating process causes denaturation of myofibrillar proteins, which then forms a gel, so the presence of fiber from red dragon fruit peel flour may only be dispersed without providing a dominant structural effect (Chen et al., 2020).

CONCLUSION

The concentration of red dragon fruit peel powder increased antioxidant activity and improved the physicochemical properties of chicken sausages. Although higher concentrations (3-4%) significantly affected color intensity, the product remained within the acceptable range based on sensory evaluation. Therefore, the addition of 4% red dragon fruit peel powder can be considered the optimal level, as it provides the highest functional benefits while maintaining acceptable sensory qualities.
 

ACKNOWLEDGEMENT

Thank you to the Chancellor of Sam Ratulangi University and the Institute for Research and Community Service (LPPM) who have supported and added to this research through the 2025 PNBP research fund of the Public Service Agency (BLU) of Sam Ratulangi University, so that the Unsrat Cluster 1 Basic Research (RDUU_K1) research in 2025 has been completed well.
 
Disclaimers
 
The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

CONFLICT OF INTEREST

There was no conlict of interest associated with this research by any of the authors.

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    Physicochemical Properties, Antioxidant Activity and Sensory Characteristics of Chicken Sausages using Red Dragon Fruit Peel Powder (Hylocereus polyrhizus)

    D
    D. Rumondor1,*
    https://orcid.org/0009-0001-0085-4503
    M
    M. Tamasoleng1
    H
    H. Manangkot1
    I
    I. Wahyuni1
    W
    W. Ma’ruf1
    S
    S. Sakul1
    S
    S. Komansilan1
    1Faculty of Animal Husbandry, Sam Ratulangi University, Manado, 95115, Indonesia.

    ABSTRACT

    Background: Utilizing agro-industrial waste as a functional food additive is a strategic effort to increase the nutritional value and sustainability of processed meat products. Red dragon fruit (Hylocereus polyrhizus) peel is known to be rich in phenolic compounds, flavonoids and betalains, which have the potential to improve the physical, chemical and antioxidant qualities of meat products.

    Methods: This study aimed to evaluate the effect of red dragon fruit peel flour addition on the physicochemical properties, antioxidant activity and sensory characteristics of chicken sausages. The study used a completely randomized design (CRD) with five treatments (0%, 1%, 2%, 3% and 4%) and four replications. The variables analyzed included protein, fat and carbohydrate levels, color intensity (L*, a*, b*), antioxidant activity and organoleptic properties of color, aroma, taste and texture.

    Result: The results showed that the addition of red dragon fruit peel flour significantly affected (P<0.05) color intensity, fat content, carbohydrate content and antioxidant activity, but had no significant effect on aroma, taste, or texture of chicken sausages. Increasing the concentration of red dragon fruit peel flour increased the brightness, redness, yellowness and antioxidant capacity of the product, with the highest values at the 4% treatment. Fat content decreased with increasing flour concentration, while protein content varied but remained within the acceptable range. Significant changes in organoleptic properties were observed, particularly in color at concentrations above 2%, while other parameters remained acceptable to panelists.

    INTRODUCTION

    Chicken sausage products are one of the meat products that are widely consumed and have great potential as a medium for developing functional foods. The increasing public awareness of health encourages producers to offer products that not only meet taste and texture aspects but also provide additional benefits such as antioxidant activity and fiber content. Sausage formulations still rely on the main ingredients of meat and fat along with plant-based additives.
           
    Agro-industrial waste such as red dragon fruit peel (Hylocereus polyrhizus) has not been widely utilized optimally. Red dragon fruit peel is reported to contain phenolic compounds, flavonoids and betalains that are potentially useful as antioxidants and functional food ingredients (Jimenez-Gracia et al., 2022). Previous research by Manihuruk et al., (2017), on red dragon fruit peel extract added to beef sausages, did not focus much on chicken sausages. Corimayhua-Silva et al., (2024), studied red dragon fruit peel powder from 2 different species in alpaca sausages (low-fat sausages). Chumroenvidhayakul et al., (2023), reported that adding red dragon fruit peel powder to cookie dough up to 5% affected the phenolic content, betacyanin and antioxidant activity in the cookies, but at a 2% concentration did not affect the sensory properties. Fruit-derived phytochemicals, including dragon fruit peel powder, have been reported to improve oxidative stability and maintain sensory acceptability in meat products due to their phenolic compounds and antioxidant activity (Vidyarthi et al., 2023).
           
    Research on red dragon fruit peel powder in processed meat products is still limited and has not specifically investigated the physicochemical properties, antioxidant activity and sensory characteristics in chicken sausages. Therefore, this study offers a new approach to utilizing fruit waste for processed meat products. The addition of plant-based ingredients such as red dragon fruit peel powder in meat product formulations needs to be evaluated because it can affect the composition of ingredients and the sensory properties of the final product. Adding it in certain amounts may enhance functional value and antioxidant quality, but at too high a concentration, it may reduce consumer preference due to undesirable changes in taste or texture. Therefore, research is needed to evaluate the effect of adding red dragon fruit peel powder on various quality aspects of chicken sausages, including physical and chemical properties, antioxidant activity and organoleptic traits.
           
    This research is expected to provide a scientific contribution to the development of functional processed meat products by utilizing agricultural waste with high nutritional value. The results of this study can serve as a basis for the food industry to optimize sausage product formulations that are healthier, more natural and environmentally friendly, while also supporting the concept of sustainability in the utilization of local food resources.

    MATERIALS AND METHODS

    This research was conducted in the Chemistry Laboratory, Livestock Product Technology Laboratory and Microbiology Laboratory of the Faculty of Animal Husbandry, Sam Ratulangi University Manado and in the Food Quality and Safety Testing Laboratory of the Faculty of Agricultural Technology, Brawijaya University Malang. This research was conducted in June-August 2025.
           
    The method that will be used is an experiment with a completely randomized design (CRD), consisting of 5 treatments and 4 replications.
    The treatments to be tested are as follows:
    P0 = Addition of 0% red dragon fruit peel powder.
    P1 = Addition of 1% red dragon fruit peel powder.
    P2 = Addition of 2% red dragon fruit peel powder.
    P3 = Addition of 3% red dragon fruit peel powder.
    P4 = Addition of 4% red dragon fruit peel powder.
    Observed variables:
    - Chemical properties: protein, fat and carbohydrates (AOAC, 2005).
    - Physical properties: color intensity analysis using a color reader.
    - Antioxidant activity: Antioxidant levels were tested according to the method of Farhan et al., (2012) using spectrophotometry with the DPPH (2,2-diphenyl-1-picrylhydrazyl) method.
    - Organoleptic tests using the Scoring for Intensity tests method, namely color, flavor, aroma and texture. The organoleptic test involved 25 panelists. The panelists’ assessments were conducted using a provided questionnaire. The hedonic tests, which included color, taste, aroma and texture, were scored, as shown in Table 1 (Watts  et al., 1989).

    Table 1: Criteria for organoleptic test scale.


           
    The observation data were analyzed using ANOVA and using minitab version 16, if there were differences, they were continued with the BNJ (Honestly significant difference test) test.
     
    Research procedure
     
    Processing of red dragon fruit peel flour (Paramita et al., 2023).
     
    The fruit peel is washed with boiled water and blanched at a temperature of 95-100°C for 2-3 minutes. The dragon fruit peel is cut into pieces approximately 0.5 x 5 cm and placed on a tray lined with aluminum foil. The arranged peels are put into a cabinet dryer at 60°C for 18 hours until the red dragon fruit peel is dry. The dried peels are put into a blender and ground into flour, then sieved with a size of 30-40 mesh and subsequently analyzed.
     
    Making chicken sausages
     
    The ingredients used for making sausages are chicken meat that has been skinned, washed and cut into 2x2 cm pieces, divided into 4 parts. Each part weighs 400 grams. Then, 2% salt, 1.5% sugar and red dragon fruit skin flour are added according to the treatment for concentrations of 0%, 1%, 2%, 3% and 4% based on the weight of the chicken meat. The meat is then ground and spices are added according to the following formulation: 1.5% garlic, 0.5% pepper, 0.5% ginger, 0.5% nutmeg, given in powdered form, 15% oil, 6% tapioca flour, 3% skim milk, 16% ice and 0.2% STPP. The mixture is then ground again and stuffed into casings with a length of 10 cm and a diameter of 2.5 cm. It is then cooked by boiling at 100°C for 10 minutes and cooled, followed by analysis.

    RESULTS AND DISCUSSION

    Physical properties
     
    Color is an important sensory parameter that greatly affects consumer acceptance of processed meat products. The color parameter is measured using the CIE (Commission Internationale de l’Eclairage) system, which includes L* (lightness), a* (redness) and b* (yellowness) (Table 2).

    Table 2: Mean values of color intensity of chicken meat sausages added with red dragon fruit peel flour.


     
    L* (Brightness)
     
    Analysis of variance results showed that the addition of red dragon fruit peel powder had a very significant effect (P<0.01) on the L* value. The L* value increased from 53.59 (P0 = 0%) to 60.41 (P4 = 4%). The Tukey test indicated that all treatments were significantly different from each other. This increase in brightness (L*) suggests that pigments from red dragon fruit peel (betalains, anthocyanins and phenolics) can interact with meat proteins and provide higher light reflectance on the sausage surface. This is also reported by Biswas et al., (2011), that pigment-containing dietary fiber from fruit can increase the brightness of meat emulsions.
     
    a* (Redness)
     
    The treatment also had a very significant effect (P<0.01) on the a* value. The a* value increased from 2.12 (P0) to 3.61 (P4). This increase in a* value is consistent with the presence of betalain pigments in red dragon fruit peel, which are known to provide natural red-purple coloring. Betalains are water-soluble and stable at pH 4-7, thus they can withstand sausage products processed at around pH 5.5-5.7 (Bertram et al., 2004). Allam et al., (2021) also reported that betalains can increase the a* value in meat products without the need for synthetic color additives.
     
    b* (Yellowish)
     
    The b* value shows a very significant difference between treatments (P<0.01). The average b* value increased from 12.16 (P0) to 18.15 (P4). The increase in yellowness is likely influenced by the degradation of betalain pigments during heating, which produces yellow-orange compounds (albetaxanthin). This is consistent with the report by Fernandes et al., (2023) that heating betalains can produce yellow-colored derivative pigments, thereby contributing to the increase in b* value. The increase in dragon fruit peel flour concentration should be optimized so as not to cause a color change that deviates too much from consumer expectations for chicken sausages.
     
    Chemical properties
     
    The results of the study on the use of red dragon fruit peel flour on the protein, fat, carbohydrate content and antioxidant activity of chicken sausage can be seen in Table 3.

    Table 3: Average values of protein, fat, carbohydrates and antioxidant activity of chicken sausages added with red dragon fruit peel flour.


     
    The effect of adding red dragon fruit peel powder on the protein content of chicken sausage
     
    The results of data analysis showed that the highest protein content was in P4 (4%) = 17.64%, followed by P0 (control), while the lowest protein content was in P2 (2%) = 16.46%. In Tukey’s further test, not all treatments were significantly different from each other.
           
    The results indicate that the addition of red dragon fruit peel flour (Hylocereus polyrhizus) significantly affects the protein content of chicken sausages. At lower concentrations (1-2%), the decrease in protein content is attributed to a dilution effect, where part of the meat protein is replaced by plant material that is low in protein but rich in dietary fiber (Talukder, 2015). However, at higher concentrations (3-4%), the measured protein content increases and even exceeds the control at 4%. This apparent increase is likely due to the limitation of the Kjeldahl method, which measures total nitrogen rather than true protein. The presence of non-protein nitrogen (NPN) compounds in dragon fruit peel, such as nitrogen-associated phenolics, may contribute to higher nitrogen values and lead to an overestimation of protein content (Mariotti et al., 2008). Similar findings were reported by Aprilia and Rakhmawaty (2021). Therefore, the increase in protein content at higher concentrations should be interpreted cautiously, as it may not reflect a true increase in protein levels.
           
    Dragon fruit peel powder is also rich in bioactive compounds such as polyphenols, flavonoids and betacyanins. Hylocereus polyrhizus has a phenolic profile with strong antioxidant potential (Coelho et al., 2024; Jimenez-Garcia et al., 2022). These bioactive effects can provide protective effects on proteins, for example by reducing oxidative degradation during cooking or storage. In addition, studies on the use of dragon fruit peel in meat products have shown that the compounds in the peel can function as a natural colorant as well as an antioxidant, while also improving the functional properties of the final product (Manihuruk et al., 2017; Keska et al., 2023).
     
    The effect of adding red dragon fruit peel flour on the fat content of chicken sausages
     
    Analysis of variance (ANOVA) results showed that the treatment of adding red dragon fruit peel powder to chicken meat sausages had a very significant effect on fat content (P<0.01). The results of the Tukey post-hoc test showed that the decrease in fat content in P4 was significantly different compared to P0 and P1:11,05%(P<0.05), whereas the difference at the P1 (1%) and P2: 11,10% (2%) levels was not yet significant. Dietary fiber can increase water-binding capacity and improve emulsion stability, so part of the fat in the sausage mixture is trapped in the fiber-protein matrix and is not measured as free fat. This is supported by Talukder (2015), who stated that adding dietary fiber to processed meat products can reduce fat content. In addition, betacyanin pigments and phenolic compounds in the skin of red dragon fruit are also suspected to play a role through interactions with proteins and lipids. A study by Choe et al., (2013) indicated that polyphenols can form hydrogen bonds with meat proteins, thereby increasing the stability of the emulsion system and suppressing fat release during heating. In this study, cooking at a temperature of 100°C for 10 minutes may trigger the release of free fat, but in treatments with red dragon fruit peel powder, more fat is retained within the matrix, resulting in lower fat content in the analysis.
           
    The dietary fiber content from red dragon fruit peel also has the potential to provide additional physiological benefits. Dietary fiber is known to lower total and LDL cholesterol levels, increase satiety and help regulate blood glucose (Elleuch et al., 2011). Therefore, the presence of fiber from red dragon fruit peel powder not only reduces the fat content of products but can also enhance the functional value of sausages. Chicken sausage formulations with the addition of red dragon fruit peel powder, particularly at levels of 3-4%, have the potential to produce low-fat processed meat products that are high in dietary fiber and contain natural antioxidants (Haque et al., 2023).
     
    The effect of adding red dragon fruit peel flour on carbohydrate levels in chicken meat sausages
     
    Analysis of variance (ANOVA) results indicated that the addition of red dragon fruit peel powder had a significant effect on the carbohydrate content of chicken meat sausages (p<0.05). This suggests that the higher the level of red dragon fruit peel powder added, the more significant the increase in the carbohydrate content of the sausages. Further Tukey test analysis showed that almost all comparisons between treatments were significantly different (p<0.05), except between treatments 3 and 4 which were not significantly different. At the concentrations (treatments 3 and 4), the increase in carbohydrate levels began to tend to stabilize, but a significant increase still occurred in treatment 5.
           
    The addition of dragon fruit peel flour also serves as a filler that can increase the non-meat solid density in sausage products. This is supported by Le (2022), who stated that dragon fruit peel is rich in functional polysaccharides, including pectin with potential as a food additive. Furthermore, research by Akter et al., (2025), indicated that dragon fruit peel extract is capable of increasing carbohydrate content and texture stability in processed food products. The carbohydrate and fiber content of dragon fruit peel functions as a water and fat binder, which has the potential to enhance the juiciness and texture of sausages (Cacatian and Guittap, 2018).
     
    The effect of adding red dragon fruit peel flour on the antioxidant activity of chicken meat sausages
     
    Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel powder had a very significant effect (p<0.01) on the antioxidant content of chicken sausages. The Tukey’s post hoc test showed that almost all treatments were significantly different from each other, except between P3:94,02 mg/ml (3%) and P4: 95,39 mg/ml (4%), which did not show a significant difference (p>0.05). This indicates that increasing the concentration up to 3% is sufficient to provide the maximum effect on the antioxidant activity in the sausage products. The increase in antioxidant activity is suspected to come from the bioactive compounds in the skin of red dragon fruit, particularly betacyanin, flavonoids and phenolics. The process of cooking sausages at 100°C for 10 minutes relatively does not significantly damage the structure of betacyanin, so these bioactive compounds can still contribute to enhancing antioxidant activity. Previous research by Martha et al., (2021) showed that the addition of dragon fruit peel powder and pulp to pudding can increase antioxidant capacity. Research by Lubis et al., (2020) found that adding dragon fruit peel powder to chicken nuggets increased the DPPH scavenging activity value along with the concentration used. According to Hong Quan et al., (2025), dragon fruit peel powder is capable of increasing total phenolics and antioxidant activity in biscuit products. Verma et al., (2018) reported that food ingredients rich in phenolic compounds exhibited significantly higher DPPH radical scavenging activity and antioxidant potential.
           
    The use of natural food ingredients that are rich in antioxidants also aligns with the development of safe and value-added functional meat products (Jiang and Xiong, 2016; Aminzare, 2019). Substituting red dragon fruit peel powder in the range of 2-3% is the optimal concentration to enhance antioxidant activity without a significant increase when added up to 4%.
     
    Organoleptic properties
     
    The results of the study on the use of red dragon fruit peel flour on the organoleptic properties of chicken sausage can be seen in Table 4.

    Table 4: Average organoleptic values of color, aroma, taste and texture of Chicken Meat Sausage with added red dragon fruit skin flour.


     
    The effect of adding red dragon fruit peel flour on the organoleptic color properties of chicken sausages
     
    Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel flour had a significant effect on the organoleptic color of chicken sausages (P<0.05). This indicates that increasing the concentration of red dragon fruit peel flour can modify the panelists’ perception of the product’s color. The mean color scores obtained showed an increase with the rising concentration of red dragon fruit peel flour, namely P0 = 3.2; P1 = 3.2; P2 = 3.7; P3 = 4.1; and P4 = 4.8. Based on the evaluation scale (1 = bright red to 5 = cream), it shows that chicken sausages without the addition of red dragon fruit peel flour at 0% or with the addition of 1% have a brownish color, while higher concentrations (3%-4%) tend to shift toward light brown to cream. This also indicates that low concentrations (0-1%) are not sufficient to change color perception, but at concentrations above 2%, the color change becomes noticeable. From the further Tukey test, it can be concluded that at concentrations of 0-1%, the sausage color remains in the brownish category most preferred by the panelists. A concentration of 2% begins to show a shift towards light brown color, but is still relatively accepted by the panelists. In contrast, at concentrations of 3% and 4%, there is a significant difference from the control (p<0.05), where the color tends to be lighter (light brown-cream) and may reduce visual appeal.
           
    This color change is caused by the betalain content in the skin of red dragon fruit, which functions as a natural pigment. Betalain has good stability under neutral to slightly acidic pH conditions, but at high temperatures and in food systems containing protein, partial degradation may occur, resulting in a color change from bright red to brownish. This is in line with the report by Madzuki et al., (2024), which stated that heating can reduce the red intensity of betalain pigment, making the product potentially undergo a color change. Research by Renard et al., (2017) showed that the interaction of polyphenols with meat proteins can enhance the browning of processed products due to the formation of stable pigment-protein complexes. Although red dragon fruit skin powder acts as a natural coloring agent and a source of antioxidants, its use needs to be limited so as not to reduce the visual quality of the product. According to Madzuki et al., (2024), who reported that the use of betacyanin extract from dragon fruit is effective as a natural coloring agent at low concentration ranges, whereas high concentrations tend to worsen color stability after heating. Similarly, Luzardo et al., (2021) stated that the use of betalains in processed foods must take thermal degradation into account in order to maintain bright and appealing colors.
     
    The effect of adding red dragon fruit peel flour on the organoleptic aroma properties of chicken sausages
     
    The addition of red dragon fruit peel powder at concentrations of 0-4% in chicken sausage formulations had no significant effect on the organoleptic property of aroma (p>0.05). The characteristic chicken meat aroma intensity remained preserved, allowing red dragon fruit peel powder to be used as a functional additive to improve color and nutritional value without diminishing the product’s aroma characteristics. The average panelist scores ranged from 2.2 to 2.7, with the lowest score observed at the 3% treatment (2.2) and the highest scores at the 0% and 1% treatments (2.7). Based on the rating scale used (1 = very strong chicken meat aroma to 5 = no chicken meat aroma), the results indicate that all treatments still fall into the category of “strong” to “moderate” chicken meat aroma. Thus, the addition of red dragon fruit peel flour up to a concentration of 4% has not been able to mask or eliminate the distinctive chicken meat aroma.
           
    The dominant volatile compounds in chicken meat are aldehydes, alcohols and ketones, which are the result of lipid degradation in poultry meat and play a role in creating the distinctive aroma of chicken, which is difficult to mask with small amounts of plant-based additives (Purba, 2014). This is also reported by Aliani and Farmer (2005), that chemical reactions during boiling produce many volatile chemical substances that contribute aroma and flavor to the meat. Red dragon fruit peel powder is known to contain betacyanin pigments and polyphenols, which predominantly affect color and antioxidant properties rather than aroma  (Wu et al., 2019).
     
    The effect of adding red dragon fruit peel flour on the organoleptic properties of chicken sausage flavor
     
    Analysis of variance (ANOVA) showed that the treatment of adding red dragon fruit peel powder at different concentrations (0%, 1%, 2%, 3% and 4%) did not have a significant effect on the taste of chicken sausages (P>0.05). The use of red dragon fruit peel powder up to a 4% level did not change the panelists’ acceptance of the intensity of the chicken flavor. The average organoleptic taste scores ranged from 4.3 to 4.5, with the lowest score in the 4% treatment (4.3) and the highest in the 1% treatment (4.5). This assessment indicates that all treatments were in the category of slight chicken flavor to no chicken flavor.
           
    According to Khoo et al., (2017), bioactive compounds in the skin of red dragon fruit, such as betalains and phenolics, have the potential to mask or reduce the dominance of chicken meat flavor due to interactions of volatile compounds with proteins and fats during the cooking process. The addition of dietary fiber from dragon fruit skin can affect the release of flavor compounds because of binding to the fiber matrix, thereby decreasing the intensity of chicken meat flavor perceived by panelists (Talukder, 2015). The addition of red dragon fruit peel powder at levels of 0-4% had no significant effect on the taste of chicken sausages. All treatments received scores of 4.3-4.5, indicating that the chicken flavor tended to decrease but still remained within the acceptable category.
     
    The effect of adding red dragon fruit peel flour on the organoleptic texture properties of chicken sausages
     
    Analysis of variance (ANOVA) on the texture parameters of chicken sausages indicated that the treatment of adding red dragon fruit peel powder at various concentrations (0%, 1%, 2%, 3% and 4%) did not have a significant effect on the sausage texture (P>0.05). This suggests that increasing the concentration of red dragon fruit peel powder up to 4% does not cause a significant difference in panelists’ perception of the smoothness or coarseness of the chicken sausages. The average organoleptic texture scores ranged from 3.5 to 3.8, which falls into the category of slightly smooth to nearly coarse. The control treatment (0%) had an average score of 3.7, the same as the 1% and 2% treatments, while the 3% treatment slightly increased to 3.8 and at a concentration of 4% it decreased to 3.5.
           
    This lack of difference is caused by the dietary fiber properties and bioactive components in the red dragon fruit peel. The peel is known to be rich in insoluble dietary fiber, pectin and betalain pigments, which have the potential to affect the texture of processed meat products. However, concentrations up to 4% are suspected to still be too low to significantly modify the protein matrix structure of chicken meat, so panelists do not perceive a notable change. The addition of dietary fiber in small amounts often does not cause a noticeable difference in the texture of processed meat, while adding higher amounts can increase the chewiness or coarseness of the product (Mishra et al., 2023). In addition, the method of sausage processing (Boiling at 100°C for 10 minutes) also contributes to texture stability. The heating process causes denaturation of myofibrillar proteins, which then forms a gel, so the presence of fiber from red dragon fruit peel flour may only be dispersed without providing a dominant structural effect (Chen et al., 2020).

    CONCLUSION

    The concentration of red dragon fruit peel powder increased antioxidant activity and improved the physicochemical properties of chicken sausages. Although higher concentrations (3-4%) significantly affected color intensity, the product remained within the acceptable range based on sensory evaluation. Therefore, the addition of 4% red dragon fruit peel powder can be considered the optimal level, as it provides the highest functional benefits while maintaining acceptable sensory qualities.
     

    ACKNOWLEDGEMENT

    Thank you to the Chancellor of Sam Ratulangi University and the Institute for Research and Community Service (LPPM) who have supported and added to this research through the 2025 PNBP research fund of the Public Service Agency (BLU) of Sam Ratulangi University, so that the Unsrat Cluster 1 Basic Research (RDUU_K1) research in 2025 has been completed well.
     
    Disclaimers
     
    The views and conclusions expressed in this article are solely those of the authors and do not necessarily represent the views of their affiliated institutions. The authors are responsible for the accuracy and completeness of the information provided, but do not accept any liability for any direct or indirect losses resulting from the use of this content.

    CONFLICT OF INTEREST

    There was no conlict of interest associated with this research by any of the authors.

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