Selenium-Fortified Red Dragon Fruit Dadih Improves Obesity Markers in Rats Induced by a High-Fat, High-Fructose Diet

Ulan Safitri; Fitri  Wulandari; Tsamaroh Azzah  Mukarromah; Ninik  Rustanti; Adriyan  Pramono

doi:10.56303/jhnresearch.v4i2.443

Authors

Ulan Safitri Department of Nutrition Science, Universitas Diponegoro, Semarang, Indonesia
Fitri Wulandari Department of Nutrition Science, Universitas Diponegoro, Semarang, Indonesia
Tsamaroh Azzah Mukarromah Department of Nutrition Science, Universitas Diponegoro, Semarang, Indonesia
Ninik Rustanti Department of Nutrition Science, Universitas Diponegoro, Semarang, Indonesia
Adriyan Pramono Department of Nutrition Science, Universitas Diponegoro, Semarang, Indonesia

Keywords:

Obesity, Local Food, Probiotics, Antioxidant Activity, Selenium, Red Dragon Fruit Dadih

Abstract

Obesity is a growing global health problem linked to metabolic disorders. Functional foods have emerged as a potential non-pharmacological approach to support obesity management. Dadih, a traditional Indonesian fermented buffalo milk product, contains probiotics but has limited antioxidant capacity. This study aimed to evaluate the effects of selenium-fortified red dragon fruit dadih on obesity markers namely body weight and Lee Index and its functional characteristics in rats induced with a high-fat, high-fructose diet (HFFD). A true experimental design with randomized controlled groups was conducted using 24 male Sprague-Dawley rats divided into four groups: healthy control (K−), obesity control (K+), dadih (Di), and selenium-fortified red dragon fruit dadih (Di+). After 28 days of HFFD induction, Di and Di+ groups received 2 mL /200 g BW/day of dadih for 28 days. At the end of the intervention, the Di+ group exhibited significantly moderated body weight gain (from 278.4 ± 3.36 g to 316.6 ± 2.40 g, p = 0.000) and the lowest Lee Index (296.1), compared to Di (329.8 ± 2.58 g to 316.6 ± 2.40 g, Lee Index: 299.0) and K+ (281.2 ± 2.58 g to 364.4 ± 3.50 g, Lee Index: 343.4). Functional analysis showed that Di+ had higher lactic acid bacteria (7.7 × 10⁸ CFU/g) and antioxidant activity (19.54%) than Di. These findings demonstrate that the combination of probiotics, red dragon fruit bioactives, and selenium synergistically improved metabolic regulation. In conclusion, selenium-fortified red dragon fruit dadih improved the functional quality of the product and showed potential to regulate obesity markers. This formulation offers a promising functional food innovation for obesity management and warrants further clinical investigation.

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