Proceeding of the 8 th Mulawarman Pharmaceuticals Conferences 30 ISSN: 2614-4778 Samarinda, 20-21 November 2018 PENGARUH SUHU DAN LAMA PENYIMPANAN TERHADAP STABILITAS WARNA SARI BUAH NAGA MERAH ( Hylocereus polyrhizus Brriton and Rose) Eka Widiya Wati 1,* , Nur Mita 1,2 , Mirhansyah Ardana 1,2 1 Laboratorium Penelitian dan Pengembangan Kefarmasian “Farmaka Tropis”, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia 2 Kelompok KeilmuanTeknologi Farmasi, Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia * Email: ekawidiyawati17@gmail.com ABSTRACT The Research of the effect of temperature and storage time on the stability of dragon fruit juice has been conducted. The aim of this study is to identify secondary metabolites of red dragon fruit juice and to know the stability of the pigments color of dragon fruit on the effect of pH and storage temperature. Identification of secondary metabolites of dragon fruit juice was carried out by using alkaloids, flavonoids, anthocyanins, steroids, tannins and saponins reagents. Stability of dragon fruit juice pigments color was measured in various temperatures cold temperature (14°C) and room temperature (30°C) and storage times (the 0 th , 1 st , 2 nd , 4 th , 5 th , 6 th , and 7 th days) by measuring the absorbance of red dragon fruit using UV-Vis spectrophotometer at anthocyanin wavelength (534 nm). The results showed that dragon fruit juice contained alkaloids, flavonoids, anthocyanins, and saponins, and the measurement results showed red dragon fruit juice pigments color was more stable at cold temperatures (14°C) compared to room temperature (30°C). Keywords: anthocyanin, temperature, red dragon fruit ABSTRAK Telah dilakukan penelitian tentang pengaruh suhu dan lama penyimpanan terhadap stabilitas sari buah naga.Penelitian ini bertujuan untuk mengidentifikasi metabolit sekunder sari buah naga merah dan mengetahui stabilitas pigmen warna dari sari buah naga terhadap pengaruh suhu dan lama penyimpanan. Identifikasi metabolit sekunder sari buah naga dilakukan dengan menguji alkaloid, flavonoid, antosianin, steroid, tanin dan saponin, pengukuran suhu dan lama penyimpanan dilakukan dengan mengukur absorbansi sari buah naga merah dengan menggunakan spektrofotometer uv-vis pada panjang gelombang antosianin (534 nm) pada variasi suhu dingin (14°C) dan suhu ruang (30°C) pada durasi waktu hari ke-0, 1, 2, 4, 5,6, dan 7 hari. Hasil penelitian diperoleh sari buah naga mengandung alkaloid, flavonoid, antosianin, dan saponin, dan hasil pengukuran menunjukkan stabilitas warna sari buah naga merah lebih baik pada suhu dingin (14°C) dibandingkan dengan suhu ruang (30°C). Kata kunci: antosianin, suhu,buah naga merah