Yoghurt sinbiotik ekstrak kulit buah naga merah (Hylocereus polyrhizus) dengan penambahan gula merah sebagai imunitas tubuh pada masa pandemi covid-19

Yoghurt is a dairy product from the second fermentation of Lactic Acid Bacteria (LAB) as starter, namely Streptococcus thermophilus and Lactobacillus bulgaricus which live in symbiosis. acid bacteria are that capable producing lactic acid, hydrogen peroxide, antimicrobials other metabolic products have positive effect on health body at low environmental pH. Red dragon fruit (Hylocereus polyrhizus) contains higher levels vitamin C, B3 (niacin), fiber betacyanin than white fruit. Dragon skin weighs 30-35% weight has not been widely used by general public only disposed garbage, thereby increasing pollution. This study aims to determine proportion addition peel extract brown sugar best chemical, physical, organoleptic quality yogurt. The method this research factorial randomized block design (RAK) consisting 2 factors, red (50 grams 70 grams) (15 grams, 25 35 grams). Each treatment was repeated 3 times obtain 18 trials. results yogurt content were found B2G3 (Addition sugar) with protein value 0.37%, viscosity 2.00 Pa.s, reducing 4 .16 (mg/g), color 3.8 (like), aroma 3.4 (somewhat like), texture 3.1 taste 3.96 (like) .