Development of Dragon Fruit Peel Powder

EULOGIO “AMANG” RODRIGUEZ
INSTITUTE OF SCIENCE AND TECHNOLOGY

CAVITE CAMPUS
General Mariano Alvarez, Cavite
DEVELOPMENT OF DRAGON FRUIT PEEL POWDER
A Project Feasibility Study
Presented to
The Faculty of the College of Industrial Technology
EARIST- Cavite Campus, G.M.A Cavite
In Partial Fulfillment
Of the Requirements for the Degree
Bachelor of Science in Industrial Technology
Major in Food Technology.
By
JEREMY A. BALEJE
AllEN P. HABABAG
JUDY ANN R. ALCALA
MARIANE I. OBALAN
ANNA MAE SOLIVEN
2022
CAVITE CAMPUS
ABSTRACT
TITLE: DEVELOPMENT OF DRAGON FRUIT PEEL POWDER
Researchers: BALEJE, JEREMY A.
ALCALA, JUDY ANN R.
HABABAG, ALLEN P.
OBALAN, MARIANE I.
SOLIVEN, ANNA MAE
Degree Course: Bachelor of Science in Industrial Technology
Major in Food Technology
Year: 2022
Adviser: Ms. Shirley Vallejo De Leon
Rationale of the study:
Dragon Fruit or “Pitaya” is known in the market
globally. Due to its surprising health benefits, products
are developed made from the peel of the dragon fruit namely
dragon fruit peel powder, dragon fruit peel flakes and

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dragon fruit peel fresh lumpia. It will be safe for
consumption by the Selected Professors of Earist Cavite
Campus and BS HM and BSIT Food Technology students.
Objectives of the study
The General objective of the study is to develop a
product was made using dragon fruit peel (pitaya peel) that
is suitable for the taste of some people that are more into
snacks or candy rather than fruits. The group used dragon
fruit peel as the main ingredient because of its amazing
health benefits that are good for the body.
1. To conduct pilot recipe testing
2. To identify the ingredients, utensils, and equipment
used in developing dragon fruit peel powder
3. To develop dragon fruit peel powder by enumerating
the step-by-step procedure:
3.1 Dragon fruit peel flakes,

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3.2 Dragon fruit peel powder,
3.3Dragon fruit peel fresh lumpia
4. To determine the capabilities, usability and
limitations of dragon fruit peel powder

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5. To assess and compare the acceptability result of
dragon fruit peel powder on the given characteristics
as evaluated by the groups of respondents.

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ACKNOWLEDGEMENT
This feasibility study has never been easy for us,
that is why we extend our deepest gratitude to all the
people behind this study. In response, we sincerely
appreciate the support of all those people who have been
instrumental in making this study a success.
First, to Almighty God who gave us strength, knowledge
and wisdom in making this study become possible.
To Professor Ma. Lee Delos Reyes, our adviser who
helped and guided us by extending her patience throughout
the study.
And lastly, to our parents, guardians and supporters,
Ellen Grace and Arlyna Albotra, Teresita and Ismael Andeza,
Milagros and Floro Obalan, Anna Liza and Danillo Hababag
and Francia and Vicente Alcala.
We gratefully thank them for supporting us financially
and emotionally since the beginning of the research.

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DEDICATION
We, the Researchers would like to dedicate this
Project Feasibility Study to our families who gave us
financial help and endless support to finish this study, to
almighty god who gave us strength through our ups and
downs, to our friends and schoolmates who were always by
our side to cheer us up, To our beneficiary EARIST Cavite
Campus, and to our instructor Ms. Maria Lee Delos Reyes,
To our adviser who supported and guided us along the
way, to the Panelists and Campus Administrator who made
this study possible and continuously encourage us to pursue
our dreams to create a better future. To God be the Glory.
BALEJE, JEREMY A.
ALCALA, JUDY ANN R.
HABABAG, ALLEN P.
OBALAN, MARIANE I.
SOLIVEN, ANNA MAE
CAVITE CAMPUS
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CHAPTER 1
The Problem and Its Background
Introduction
People nowadays understand that the only portion
of the dragon fruit that is consumed its flesh. They had no
idea the skin of dragon fruit could be useful. That is why
in the study, an innovation of a product was made using
dragon fruit peel (pitaya peel) that is suitable for the
taste of some people that are more into snacks or candy
rather than fruits. The group used dragon fruit peel as the
main ingredient because of its amazing health benefits that
are good for the body.
Dragon fruit peel; or pitaya peel is a tropical
fruit that has red skin with green fins on the fruit. It
belongs to the cactus family, Cactaceae. The peel of the
dragon fruit contains high quantities of vitamin C and
water-soluble fiber. Backed by studies and real-life
experiences, the following are some of the surprising benefits

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and uses of dragon fruit peel that not many have realized. Rich
in anthocyanin and antioxidants. A great source of soluble
dietary fiber.
Energy and mood booster it also has minerals and
vitamins that are good for the body that is why dragon
fruit is one of the tremendous fruits in the market today.
Because of its unique color and green tipped overlapping
scales, it is called dragon fruit. In this study, the
dragon fruit peel will be used for selected products.
Theoretical Framework
This study is anchored on the product development
theory of Claudio De Leon. It is said that food shortage
will only be addressed by creating new recipes and new food
on the Filipino table by utilizing every available resource
both plants and animals. In fact, according to him, the
discovery of a new dish is more than the discovery of a new
star. A star fades away but a dish that is patronized by
the family will be handed down from generation to
generation thereby creating sustainability in the human
diet and consumption. Since the dragon fruit peel (pitaya

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peel) has more nutrients, it is good for human health and
can cure diseases and boost the immune system.
Conceptual Framework
INPUT PROCESS OUTPUT
1. To conduct
pilot recipe
testing 1. Preparation
2. To identify and development
the ingredients, of the Pitaya in
utensils, and Acceptable
selected product
equipment used Dragon Fruit
in developing procedures.
Peel as Food
dragon fruit Wrap in three
2. Subjecting
peel powder
the product different
3. To develop
dragon fruit wraps’:
peel powder by 3. Food product
enumerating the in sensory  Dragon Fruit
step-by-step evaluation Peel Powder
procedure:
4. Statistical  Dragon Fruit
3.1 Dragon Peel Flakes
fruit peel treatment of
flakes, data  Dragon Fruit
3.2 Dragon Peel Fresh
fruit peel 5. Gathering of lumpia
powder, the data
3.3Dragon
fruit peel fresh
lumpia
Feedback
Figure 1. Conceptual framework of the study
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Frame 1 is the input which indicates the recipe
testing of dragon fruit peel in selected products and to
show the ingredients, tools, utensils and procedure.
Frame 2 is the process wherein the experimentation
and development of dragon fruit peel (pitaya peel) are done
in selected products.
Frame 3 is the output wherein it is determined if the
acceptable of dragon fruit peel is suitable as the main
ingredient of dragon fruit peel powder, dragon fruit peel
flakes and dragon fruit peel fresh lumpia.
Objectives of the study
1. To conduct pilot recipe testing
2. To identify the ingredients, utensils, and equipment
used in developing dragon fruit peel powder
3. To develop dragon fruit peel powder by enumerating the
step-by-step procedure:
3.1 Dragon fruit peel flakes,
3.2 Dragon fruit peel powder,
3.3Dragon fruit peel fresh lumpia

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4. To determine the capabilities, usability and limitations
of dragon fruit peel powder
5. To assess and compare the acceptability result of dragon
fruit peel powder on the given characteristics as evaluated
by the groups of respondents.
Scope of Limitation
This study focuses on development powder using
dragon fruit peel in three selected products. This study is
on product development using the peel of the dragon fruit
(pitaya peel) as a product which is dragon fruit powder,
dragon fruit peel flakes and dragon fruit peel fresh
lumpia. Respondents are composed of Professors of Earist
Cavite Campus and HM and Food tech 2nd year level Earist
students.
Significance of the study
This study will be significant and valuable to the
following:
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Food Technology and related field This study will give an
insight into product development that will help answer how
dragon fruit can make three products using peel.
Academe The study will help establish the necessities of
product development as research. It will also serve as a
guide on establishing priorities in its mirrored present
situation.
Consumers This study may help the people who are health
conscious especially those persons who have health
problems.
Earist Cavite Campus This study may help the school to
produce some products that are made of dragon fruit peel.
Since the BSBA and BSOA have their own studies in
cultivating and planting the Pitaya “Dragon fruit” at the
school back yard, with this, it will help the Earist Cavite
Campus to manufacture products that are made with peel of
the dragon fruit.
Future Researchers The findings of this study will serve as
a reference to the next proponents and EARIST students as a
whole to improve their present performance through

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acceptance of new products for the benefit of the
consumers.
Definition of Terms
The terms that are utilized in this study are
defined conceptually or operationally to give the readers
an idea and better understanding of the study.
Appearance It refers to foods that include all attributes
and are derived from the interactions between a substance
of an object and its environment as perceived by the human
observer.
Aroma The odor arising from spices, plants, cooking, etc.
especially an agreeable color and fragrance.
Antioxidants are substances that may protect your cells
against free radicals, which may play a role in heart
disease, cancer and other diseases. Free radicals are
molecules produced when your body breaks down food or when
you're exposed to tobacco smoke or radiation.
Assessment It is an act of evaluating or appraising the
sensory qualities of Dragon fruit peel food wrap.

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Betacyanin any one of a group of red nitrogenous pigments
found in certain plants, such as beetroot.
Consumers refers to the one who pays something to consume
produced.
Dragon fruit, “saniata” to locals, is now produced by
Ilocanos all year round through an “extended daylight
technology,” where growers put light bulbs in between posts
of dragon fruit plants to induce flowering during the off-
season.
Evaluation It refers to the gathering and analyzing of data
for generating judgments to arrive at decisions for the
improvement of the institution.
Fiber is a type of carbohydrate that the body can't digest.
Though most carbohydrates are broken down into sugar
molecules, fiber cannot be broken down into sugar
molecules, and instead it passes through the body
undigested. Fiber helps regulate the body's use of sugars,
helping to keep hunger and blood sugar in check.
Flavor It refers to the distinctive taste of a food or
drink.
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Flavonoids Any of a large class of plant pigments having a
structure based on or similar to that of flavones.
General Acceptability is to be something that is considered
to be socially OK or within the realm of what is
appropriate, or something that is tolerable but not
necessarily desired.
Nutritional Value It refers to the contents of food and the
impact of constituents on the body.
Palatability It is a food or fluid unlike its flavor or
taste, varies with the taste of an individual.
Pitaya Also called: dragon fruit, the edible red pulpy fruit
of such cacti, which has a mild sweet flavor.
Pitaya or Pitahaya is the fruit of several different cactus
species indigenous to the Americas. Pitaya usually refers to
fruit of the genus Steno cereus, while pitahaya or dragon
fruit refers to fruit of the genus Selenicereus, both in the
family Cactaceae.
Pitaya Peel Food Wrap is a waste considered as potential
source of ingredient for food packaging and in application of
edible coating.
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Pitaya Fruit Peel Powder is a powder made from pitaya peel

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Pitaya Fruit Peel flakes is a flake that may be a soft-thin
flake made from pitaya peel, which is can make a powder
Pitaya Fruit Peel Fresh Lumpia it literally means "wet spring
roll", or often translated as "fresh spring roll" which means
spring roll without frying that made from pitaya peel that
can split open to hold a filling.
Production It refers to the school’s management of output/
commodity whether marketing, technical, and financial, and
project aspects.
Sensory Evaluation It is a science that measures, analyzes,
and interprets the reactions of people to products as
perceived by the senses.
Texture It is defined as those properties of a food that are
sensed by touch, in the mouth and with the hands.

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CHAPTER 2
Review of Related Literature and Studies
This study contains information obtained from the
different sources of literature and to give support to the
ideas and views regarding the research. This includes the
related literature both foreign and local, which are
pertinent to the study.
Local Literature
This study discusses the health benefits and origin of
Dragon Fruit. Dragon Fruit or also known as Pitaya has many
health benefits to the body that is why it became popular
especially in Asia. Dragon fruit has a sweet taste, its
taste captivates people.
According to Syakira (2016) there are some benefits of
the dragon fruit for beauty essentials. It smooths and
moisturizes the skin preventing premature aging, prevents

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and eliminates acne and drug burns. The dragon fruit or

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pitaya has more surprisingly health benefits throughout the
body that is why it became popular in the whole of Asia.
According to John Carlo Santos (2020) The pink noodles
is a product that is actually derived from the dragon
fruit, specifically using the dragon fruit peel, they
observed that we have been piled up with a lot of peels, so
instead of throwing the peels me thought of utilizing them
and we used it in the formulation of noodles. The peel is
rich in anthocyanin, anti-oxidants, natural colorant,
soluble dietary fibers, Vitamins C two times compared to
pulp and pectin.
Ballener (2013) Hobbies are a gate way to past time.
He is the owner of three hectares of dragon fruit farm in
Lemery, Iloilo. He is one of the thousand providers of
dragon fruit in the market. It is not only good to the body
and promotes healthy living but it is a great source of
income and it can also cure some internal and skin
diseases.
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According to Rizal (2015) Red dragon fruit (Hylocerues
Constaricensis or pitaya is one kind of cactus. He claims
that red dragon fruit is suitable with the tropical
climate, for example Vietnam and Thailand, they become the
largest producer of dragon fruit.)
Pascua (2016) Ilocos Norte is one of the biggest
producers of pitaya in the country next to Indang Cavite
with six hectares of pitaya farm. Now with almost 400
hectares of pitaya farm in the Philippines, it is now
importing the products in Taiwan, Thailand and Vietnam.
Foreign Literature
Tania Dey (2021) Dragon fruit contains a significant
amount of carotene which can improve eyesight, vitamin C to
boost the immune system, B vitamins to aid carbohydrates
metabolism, calcium to develop bone and teeth, iron forming
health red blood cells, and phosphorus to promote tissues
and cell growth. Dragon fruit nourishes gut bacteria which
can have a probiotic effect on the body.

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Liaotrakoon (2013) Mentioned that Dragon fruit also
known as pitaya or pitahaya, is increasingly gaining
interest in many countries, including Thailand which is a
country with a climate ideal for breeding different
varieties of tropical and subtropical fruits in general,
dragon fruit more specifically. The benefits of dragon
fruit in human health can be explained by its essential
nutrients such as vitamins, minerals, complex
carbohydrates, dietary fiber and antioxidants.
According to Nurliyana (2018) The peel of dragon fruit
had the higher antioxidant activity than the pulp. The
betalains are the pigments present in the peel. Betalains
in pulps of purple Hylocereus species were responsible for
the major anti-oxidants. The drying method is to reduce the
high moisture content from the peel down to the safe level.
Thos explained that the bioactive compounds in the peels
are oxidized by the oxygen.
Shelton (2015) claimed that the dragon fruit is
suitable with the tropical climate, for example Vietnam and

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Thailand, they become the largest producers of dragon
fruit.
According to Davis (2019) A pitaya is a fruit of
cactus species, it refers to fruit of genus Stenocereus,
Pitaya juice uses dragon fruit which have vibrant magenta
colored flesh because it has low sugar content, it is a
great thist quencher. Pitayas are a variety that is
commonly eaten in the and regions of America they are
sourer and refreshing, with juicer flesh and stronger
taste. Pitaya is rich in vitamins c and fibers that
provides an overall healthy body it improves memory in
boosts the immune system. Because of the richness in fiber
pitaya help in digestion and promotes growth of probiotics.
Local Studies
According to Euseblo and Alahan (2018) For the last
six years, the area planted to dragon fruit in the
Philippines has increased from 182 hectares, the country
total area planted to dragon fruit is 450 hectares. Ilocos
region has the highest production area planted to dragon

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fruit with 200 hectares which started with backyard
production of Mrs. Editha Dacuycuy. Despite increasing
volume of harvest, the fruits have been plagued by plercing

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and sucking insects causing unsightly damage to the fruit
peel with the flesh still intact.
According to Ramil (2021) the Philippines Hylocerues
polyrhizus is gaining upsurge interest due to its potential
health benefits. Aside from the edible fruit pulp various
products from its peel are being developed and claimed as
health boosters. The study was conducted, nutritional and
heavy metal content and antioxidants activity of the peel
of polyrhizus.
According to Rodeo (2019) Pitaya harvesting in the
Philippines can come in 6-12 waves or cycle per year. Each
fruit can weigh from 150-600 grams and depending on the age
of the crop, location and management practices employed.
The plants bear about 30 to 50 fruits per growing season.
The dragon fruit has developed high value processed
products from dragon fruit such as dragon fruit puree,
jelly, ready to drink juice, jam cider vinegar and wine.

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According to Gimutao (2019) Dragon fruit growning has
been expanding in different areas in the Philippines. These
plantations have attracted a stream of tourist and plant
lovers, boosting the agriculture tourism potential of these
areas. Ilocos Norte largest producer of dragon fruit in the
Philippines, and become one of the sites. endorsed by the
provincial government.
Red Dragon fruit known for its unique vibrant red
skin, sweet seed speckled pulp and nutritious content has
proven why it became a superfood as technology turned it
into jam, wine and ready to drink juice products during the
training on dragon fruit-based products conducted by UPLB
of Food Science and Technology, Hernandez (2018).
Foreign Studies
Putnningtyas (2021) Red dragon fruit peel contains
polyphenols and other active compounds. Active compounds
other than polyphenols that can be found on red dragon
fruit peel are alkaloids, terpenoids, flavonoids, saponins,
tannins, carotenes, and Phyto albumins. Polyphenols as
phenol components have many antioxidant activities.

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Bectalaims is a component associated with anthocyanins and

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is a component associated with anthocyanins and is a
reddish pigment found in red dragon fruit peel.
Kiby Bauler (2021) concludes that the red dragon
fruit peel yogurt has antibacterial activity againsSt
Bacillus subtilis. Probiotic activity in yogurt is largely
determined by nutrient availability, inoculation levels,
incubations temperature, fermentation time, storage
conditions, Ph, sugar concentration, the content of milk
solid and lactic acid bacteria in yogurt can breakdown
complex carbohydrates into simple carbohydrates,
metabolites show the ability to inhibit microbial growth.
According to Chia, Chong (2022) the peel of dragon
fruit has higher phenolic content and higher radical
scavenging activity than the pulp and thus could be a good
source of antioxidants. The compounds detected in the peel
are chlorogenic acid, gallic acid, and quercetin. Apart
from its compositions, a study of B16 B10 melanoma cancer
cells revealed that the peel of dragon fruit has a stronger
antiproliferative effect than the pulp. Furthermore, a

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recent study showed that extracts of dragon fruit peel
obtained using super critical fluid.
Analianasan (2018) The composition of dragon fruit
skin with fruit has a weight of 30-35% of the fruit weight
and has not been widely utilized. Previous studies have
suggested that dragon fruit skin extract with water solvent
contains 1.1 mg/ 100ml anthocyanin. The content of
anthocyanin can function in lowering the cholesterol
content in blood.
According to Calliskan Koc (2020) Flowability is one
of the attributes or properties of defining the powder
itself which can be ranked from good free flowing to bad
following on its sliding scale, this flow characteristic is
important attribute attitude of quality specially in order
for measuring, handling, packaging filling into bag,
transfortation.
Synthesis
The foreign studies of Bauler (2021), Analianasan
(2018), Putnningtyas (2021), and Chong (2022) also

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investigated Dragon fruit same as this study.
The local literature of Syakira (2016) discussed the
health benefits of Dragon fruit which is also aimed in the
development of this study while the study of Santos (2020)
stated a product that is actualyly derived from Dragon
fruit peel. On the other hand, Ramil (2021) cited the
health benefits,and Rodeo cited that it can give great
income which provides additional concept to the study.

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CHAPTER 3
Development of the Product
Pilot Recipe Testing
The following table below are the ingredients and procedure
we used in our pilot testing
Table 1
Dragon Fruit Peel Flakes
Ingredients and Procedure in making dragon fruit peel
flakes
Description Quantity Unit
Dragon Fruit 3 pcs
__________________________________________________________
Procedure:
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 Peel of the dragon fruit and set aside the flesh
 Cut into cube slice and then put on electric chopper
until become dragon fruit peel paste
 Cut a parchment paper, spread the dragon fruit peel
paste on parchment paper evenly
 Put it on to the food dehydrator for 5 to 7 hrs.
 After 5 to 7 hrs. the dragon fruit peel become flakes
Table 2
Ingredients and Procedure in making dragon fruit peel
powder
Dragon Fruit 3 pcs
__________________________________________________________
Procedure:
 Peel of the dragon fruit and set aside the flesh

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 Cut into cube slice and then put on electric chopper
until become dragon fruit peel paste
 Cut a parchment paper, spread the dragon fruit peel
paste on parchment paper evenly
 Put it on to the food dehydrator for 5 to 7 hrs.
 After 5 to 7 hrs. the dragon fruit peel become flakes
 Then put on food grinder to pulverize the flakes until
becomes powder.
Table 3
Dragon Fruit Peel Fresh Lumpia
Ingredients and Procedure in making dragon fruit peel fresh
lumpia
For lumpia wrapper
Dragon fruit peel powder 1/8 cup
All-purpose flour 1/2 cup
Salt 1/8 tsp

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Vegetable oil 1 Tbsp
Egg 1 pc
Water 180 ml
For fillings
Chicken breast 1/4 kl
Medium size potato 1 pc
Small size carrots 1 pc
Green Beans 10 pcs
Medium size sweet potato 1 pc
Fish sauce 2 Tbsp
Black pepper 1 tsp
Sugo peanuts 10 pcs
__________________________________________________________
For sauce
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Water 2 cups
Brown sugar 1/2 cup
Corn starch 1/4 cup
Soy sauce 2 Tbsp
Salt 1/8 tsp

__________________________________________________________
Procedure:
 Beat the eggs in a large bowl, add oil and water; mix
well until the mixture is blended
 Slowly add flour and dragon fruit peel powder into the
mixture; slowly mix until the dry ingredients are
blended together
 Heat a non-stick pan, lightly grease with oil, then
scoop 1/8 cup of the dragon fruit peel lumpia wrapper,
and pour into the pan. Cook for 2 to 3 minutes

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The following list below are the ingredients needed in
constructing dragon fruit peel powder, flakes and fresh
lumpia.
Table 1
Ingredients Name Definition

A large usually
oval to oblong
Red Dragon Fruit fruit of any of
several erect,
sprawling, or
vining that has
leathery skin with
prominent scaly
spikes and juicy
flesh
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Red Dragon Fruit It’s a peel of
Peel dragon fruit
Is a flake that
Red Dragon Fruit
may be a soft-thin
Peel Flakes
flake made from
dragon fruit peel
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Red Dragon Fruit is a powder made
Peel Powder from pitaya peel
The clear, viscous
White Eggs substance around

the yolk of an egg
that turns white
when cooked or
beaten.
A colorless,
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transparent,
Water
odorless liquid
that forms the
seas, lakes,
rivers, and rain
and is the basis
of the fluids of
living organisms.
A whitecrystalline
substance that
Salt
gives seawater its
characteristic
taste and is used
for seasoning or
preserving food.
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Cooking oil is
plant, animal, or
Cooking Oil
synthetic liquid
fat used in
frying, baking,
and other types of
cooking.
Is flour made from
a blend of hard or
All-Purpose
soft wheats
Flour suitable for all
cookery except the
finest cakes.
Is a lean cut of
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meat taken from
Chicken
the pectoral
Breast muscle on the
underside of the
chicken
An edible tropical
Sweet tuber with pinkish
Potato orange, slightly
sweet flesh.
A starchy plant
tuber which is one
Potato
of the most
important food
crops, cooked and
eaten as a
vegetable.
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A tapering orange-
Carrot
colored root eaten
as a vegetable.
Are long narrow

Green Beans
beans that are
eaten as a
vegetable.
An edible bulb
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with a pungent
Onion
taste and smell,
composed of
several concentric
layers, used in
cooking.
A strong-smelling
pungent-tasting
Garlic
bulb, used as a
flavoring in
cooking and in
herbal medicine.
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A form of Chinese
Baguio cabbage is
cultivated for its
Petchay
edible leaves.
A powder made by
Black Pepper crushing whole

black peppercorns,
powder
used to give food
a hot spicy taste.
Unrefined or
Brown Sugar
partially refined
sugar.
A spice that
consists of the
Soy Sauce
dried berry of an
Indian vine ground
with the black
husk
26

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starch derived
Cornstarch
from corn grain.
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Tools and Equipment
The following list below are the tools and equipment
needed in constructing Dragon Fruit Peel Powder, Flakes and

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Fresh Lumpia.
Table 2
Tools and equipment’s
Tools and Name Definition

equipment’s
Food Device used to

Dehydrator removes the moisture
of Dragon fruit peel
Food Grinder Pulverized the

flakes of Dragon
fruit
Food Chopper Deliver specific

cuts of peel and
control over the
peel final
proportions and
shape.
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Used to fry, cook,

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Non-Stick or sauté the
Pan peelings of fresh
dragon fruit peel
Used to mix all the
Mixing bowl wet and dry
ingredients.
Flat, flexible blade

Spatula used to lift the
peelings and crepe.
Used for stirring

Forks and and transferring the
spoon mixture of Dragon
fruit peel
Chopping Used for cutting and

board chopping raw peel of
dragon fruit and
vegetables.
Used for cutting,
Knife chopping, dicing,
slicing, mincing,
peeling, of
ingredients in
making dragon fruit
fresh lumpia.
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Parchment Used to drier the

paper chopped dragon fruit
peel.
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Scissor For cutting
parchment paper .
Measuring To measure the

cups and volume of liquid or
spoon number of solid
ingredients in
making fresh Dragon
fruit lumpia.
container used to
Bowls prepare the dry and
wet ingredients.
Used to spread
Pastry brush butter/oil in crepe
maker and pan.
Used for making

crepe or wrapper of
Crepe Maker Dragon fruit peel
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Procedure in constructing of Dragon Fruit Peel Powder
The Dragon Fruit. Peel of the skin of the Dragon fruit

set aside the flesh
Cut into cube slice and then put to the electric

chopper until become finely chop.
Cut a parchment paper, put the dragon fruit peel paste

into a parchment paper spread it evenly.
Put it on to the food dehydrator for 7 to 9 hrs.
After we using the food dehydrator the peel become

flakes.
Then put it on food grinder to pulverize the flakes

until it becomes to powder.
Figure 2, The flowchart on constructing the procedure of
Dragon Fruit Peel Powder

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Procedure in constructing of Dragon Fruit Peel Flakes
The Dragon Fruit. Peel of the skin of the Dragon fruit

set aside the flesh
Cut into cube slice and then put to the electric

chopper until become finely chop.
Cut a parchment paper, put the dragon fruit peel paste

into a parchment paper spread it evenly.
Put it on to the food dehydrator for 7 to 9 hrs.
After we using the food dehydrator the peel become

flakes.

CAVITE CAMPUS 32
Procedure in constructing of Dragon Fruit Peel Fresh Lumpia
Beat the eggs in a large bowl. Pour oil and water. Whisk
until all ingredients are blended.
Slowly add flour into the mixture and dragon fruit peel
powder, whisk until all ingredients are well blended.
Heat a non-stick pan, lightly grease with oil then Scoop

1/8 cup of the lumpia wrapper mixture and pour into the
pan, cook in 2-3 minutes
After that Remove the fresh lumpia wrapper from the pan.
Arrange in a plate. Set aside.
Assemble the fresh lumpia by laying a piece of wrapper

flat on a large plate.
Put a piece of lettuce leaf in the middle of the wrapper

and top with the fresh lumpia filling and chopped parsley.
Secure the filling by folding the lower part of the

wrapper upwards until it reaches the filling, and then
fold the sides inwards.
Arrange each piece on a plate and top with lumpia sauce

and sprinkle some crushed peanuts.

33
Dragon Fruit Peel fresh lumpia
Cost Analysis
CAVITE CAMPUS
Table 3
Cost Analysis of the Ingredients Dragon Fruit Peel Powder
Ingredients Cost Unit/Pcs Total
(10kg) Red Dragon ₱220.00/per kg ₱2,200.00

Fruit
Table 4
Cost Analysis of the Ingredients Dragon Fruit Peel Flakes
(5kg) Red Dragon ₱220.00/per kg ₱1,100.00

Fruit
Table 5
Cost Analysis of the Ingredients Dragon Fruit Peel Fresh
Lumpia
Red Dragon Fruit ₱0.00 ₱0.00

peel powder
(1/2kg) Chicken ₱80.00/kg ₱160.00
Breast
(2) Sweet Potato ₱5.00/pc ₱10.00
(1/2kg) Brown ₱14.00/kg ₱28.00

Sugar
(2) APF ₱55.00/kg ₱110.00
34

CAVITE CAMPUS
(6) Eggs ₱20.00/set ₱40.00
(2) Nuts ₱25.00/packs ₱50.00
(3) Carrots ₱15.00/pc ₱45.00
(3) Onion ₱5.00/pc ₱15.00
(2) Garlic ₱5.00/cloves ₱10.00
(1) Black pepper ₱5.00/pc ₱5.00
(1/8) Green Beans ₱10.00/kg ₱10.00
(1) Datu Puti Soy ₱23.00/btl ₱23.00

Pauce
Table 6
Cost Analysis of the Tools and Equipment
(1) Food ₱1,149.00/unit ₱1,149.00

Dehydrator
(1) Crepe Maker ₱320.00/unit ₱320.00
(1) Food Chopper ₱399.00/unit ₱399.00
(1) Food Grinder ₱229.00/unit ₱229.00 35
Try-Out Revisions
CAVITE CAMPUS
The researcher uses the whole peel of the dragon fruit
because it was effective to produce a dragon fruit peel
powder. However, the first trial used the inner layer of
the dragon fruit peel, which only produce a small amount of
the powder, compared to the second trial used the whole
peel, which make much more powder. On the other hand, they
both suitable to make a dragon fruit peel powder.
The researchers used the whole peel of the dragon
fruit because it was effective to produce a dragon fruit
peel flakes. However, the first trial used the inner layer
of the dragon fruit peel it produces a small amount of the
flakes, while the second trial used the whole peel to
produce much more flakes. on the other hand, the first
attempt is much more time-efficient as it was placed in the
dehydrator for 5 hours, and the second attempt is more time
consuming as it takes 7-9 hours to make the dragon fruit 36
peel flakes.
The researcher used the dragon fruit peel powder it
was effective to produce a dragon fruit fresh lumpia
(crepe). However, the first trial it becomes too soft and

CAVITE CAMPUS
easy broken when we removed from the stove. The more dragon
fruit peel powder than all-purpose flour the consistency of
the product is too watery. While the second trial have a
change in measurement, small amount of dragon fruit peel
powder than all-purpose flour, it’s turned out well texture
and good quality not like on the 1st trial.

INSTITUTE OF SCIENCE AND TECHNOLOGY 37
CAVITE CAMPUS
Activity/
Month Nov. Dec. Jan. Feb. Mar. Apr.
Research
Title
Supplying
Equipment
Supplying
Materials
Developing
Products
Pre-Oral
Defense
Revising
Product
Try-Out
and
Revisions
Evaluation

Development of Dragon Fruit Peel Powder

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Development of Dragon Fruit Peel Powder

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EULOGIO “AMANG” RODRIGUEZ

INSTITUTE OF SCIENCE AND TECHNOLOGY

DEVELOPMENT OF DRAGON FRUIT PEEL POWDER

A Project Feasibility Study

The Faculty of the College of Industrial Technology

EARIST- Cavite Campus, G.M.A Cavite

Of the Requirements for the Degree

Bachelor of Science in Industrial Technology

Major in Food Technology.

JUDY ANN R. ALCALA

ANNA MAE SOLIVEN

TITLE: DEVELOPMENT OF DRAGON FRUIT PEEL POWDER

Researchers: BALEJE, JEREMY A.

ALCALA, JUDY ANN R.

SOLIVEN, ANNA MAE

Degree Course: Bachelor of Science in Industrial Technology

Major in Food Technology

Adviser: Ms. Shirley Vallejo De Leon

Rationale of the study:

Dragon Fruit or “Pitaya” is known in the market

globally. Due to its surprising health benefits, products

dragon fruit peel powder, dragon fruit peel flakes and

dragon fruit peel fresh lumpia. It will be safe for

consumption by the Selected Professors of Earist Cavite

Campus and BS HM and BSIT Food Technology students.

Objectives of the study

The General objective of the study is to develop a

snacks or candy rather than fruits. The group used dragon

fruit peel as the main ingredient because of its amazing

health benefits that are good for the body.

1. To conduct pilot recipe testing

2. To identify the ingredients, utensils, and equipment

used in developing dragon fruit peel powder

3. To develop dragon fruit peel powder by enumerating

the step-by-step procedure:

3.1 Dragon fruit peel flakes,

3.3Dragon fruit peel fresh lumpia

4. To determine the capabilities, usability and

limitations of dragon fruit peel powder

5. To assess and compare the acceptability result of

dragon fruit peel powder on the given characteristics

as evaluated by the groups of respondents.

This feasibility study has never been easy for us,

that is why we extend our deepest gratitude to all the

people behind this study. In response, we sincerely

appreciate the support of all those people who have been

instrumental in making this study a success.

First, to Almighty God who gave us strength, knowledge

and wisdom in making this study become possible.

To Professor Ma. Lee Delos Reyes, our adviser who

helped and guided us by extending her patience throughout

And lastly, to our parents, guardians and supporters,

Ellen Grace and Arlyna Albotra, Teresita and Ismael Andeza,

Milagros and Floro Obalan, Anna Liza and Danillo Hababag

and Francia and Vicente Alcala.

We gratefully thank them for supporting us financially

and emotionally since the beginning of the research.

We, the Researchers would like to dedicate this

Project Feasibility Study to our families who gave us

financial help and endless support to finish this study, to

almighty god who gave us strength through our ups and

downs, to our friends and schoolmates who were always by

our side to cheer us up, To our beneficiary EARIST Cavite