Determin ation of carbohydrates content in red dragon fruit for food chemistry laboratory

Abstract

Carbohydrates in food chemistry courses at Institute Teachers Education are limited to only discussing qualitative aspects. Whereas quantitative analysis of carbohydrates is very also important for the needs of nutritional value and health and the food industry. Dragon fruit is one of the potential sources of carbohydrates to be used as a food chemistry course. This study aims to determine the carbohydrates content in dragon fruit for food chemistry laboratory activity. The method used in analyzing carbohydrate content is the Luff-Schoorl method. The result showed that the carbohydrate content in dragon fruit was 10.8%. Thus, the analysis of the carbohydrate content in dragon fruit can be used as a food chemistry laboratory activity.