Kulit Buah Naga: Potensi Kandungan Nutrisi, Senyawa Bioaktif, dan Prospek Pemanfaatannya sebagai Bahan Subtitusi Pakan Ikan Hias
DOI:
https://doi.org/10.35316/jsapi.v17i2.10348Keywords:
Kulit buah naga, Ikan hias, Pakan fungsional, Pigmen alami, Pemanfaatan limbahAbstract
Dragon fruit peel (Hylocereus polyrhizus) is an agro-industrial by-product with considerable potential as a raw material for ornamental fish feed due to its rich nutritional content and bioactive compounds. This article aims to comprehensively review the potential of dragon fruit peel as a feed ingredient for ornamental fish, focusing on its nutritional composition, bioactive compounds, its role in enhancing fish coloration, and its future development prospects. The study was conducted using a literature review approach by collecting scientific publications from online databases, primarily Google Scholar and reputable international journals. The review indicates that dragon fruit peel contains dietary fiber, protein, lipids, vitamins, minerals, and bioactive compounds such as betalains, flavonoids, phenolic compounds, pectin, and vitamin C, which exhibit antioxidant properties and may contribute to improved fish health. Several studies have also demonstrated that the inclusion of dragon fruit peel powder or extract in feed enhances color intensity in various ornamental fish species, including comet goldfish, koi, guppy, platy, and clownfish, without adversely affecting survival rates. In addition to serving as a natural pigment source, the utilization of dragon fruit peel supports the circular economy by converting agricultural waste into value-added products. Nevertheless, further research is needed to standardize raw materials, optimize processing methods and inclusion levels, evaluate digestibility, and assess its effectiveness across different ornamental fish species. Overall, dragon fruit peel shows strong potential as an economical, environmentally friendly, and sustainable functional feed ingredient for the ornamental fish aquaculture industry.
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Copyright (c) 2026 Umar Rahidin, Yuli Andriani, Yeni Mulyani, Irfan Zidni
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