The economic value of dragon fruit peels can be increased through the process of diversification, hence, it becomes a food waste when not used often. This research provides a broader view of the terms of the strategy to achieve dragon fruit diversification and food independence towards the realization of food security. This research aims to determine the effect of dragon fruit peel substitutes on the antioxidant vitamin c, water content, and milk pie fiber to improve human health. Furthermore, the vitamin C content, fiber, and water content were analyzed, and the data obtained were processed using ANOVA followed by DMRT at p≤0.05. According to the result obtained, the total vitamin C content in the sample varies between 1.12 and 1.20 mg/100g. Sample S3 had the highest vitamin C content, and the more the dragon fruit peels are added, the higher the vitamin C content of dragon fruit peels milk pie. The total water content of the sample ranged from 22.08% - 23.74%. Sample S1 which is a pie without the addition of dragon fruit skin has the highest water content of 23.74%. While sample S2 which is a pie with the highest addition of dragon fruit skin has the lowest water content of 22.08%. The more dragon fruit peels are added, the lower the water content in the dragon fruit peels milk pie. This makes the milk pie product to be crispier when dragon fruit peels are added. While the total fiber content of the sample ranged from 8.01-10.13%, sample S3 has the highest fiber content of 10.13%. The more dragon fruit peels are added, the higher the fiber content of dragon fruit peels milk pie. The use of dragon fruit peels which were originally a food waste can improve the quality of milk pie products in terms of water content, fiber, and vitamin C. The addition of dragon fruit peels can also reduce the water content in the milk pie and make the product more durable.

The removal of the peel on dragon fruit fruits is a common step in food production for reasons of aesthetics and hygiene. One way to recycle dragon fruit peel is to make chicken meatball. Chicken meatball in Indonesia, which is called bakso are produced from ground chicken mixed with flour, spices and other mashed ingredients. The mixture is then formed into balls and boiled until cooked. Chicken meatballs contain mostly animal ingredients, so the quality needs to be improved by adding vegetable ingredients. The addition of vegetable ingredients is intended to increase the content of dietary fibre. The fruit fibres used in this study were dragon fruit peel and the vegetable ingredients was oyster mushrooms. The results showed that chicken meatball with higher concentration of dragon fruit peel has higher level of soluble dietary fibre, insoluble dietary fibre, and total dietary fibre content. This indicates that dragon fruit peel has higher levels of soluble dietary fibre, insoluble dietary fibre, and dietary fibre than oyster mushrooms. The addition of dragon fruit peel and oyster mushrooms causes an increase in iron and calcium mineral levels in chicken meatball products, but oyster mushrooms contribute more to increase these minerals. With these nutritious chicken meatballs, dragon fruit peel can be processed to become food that has economic value. Therefore, dragon fruit peel and oyster mushrooms can be used as a good ingredient in the formulation of chicken meatball.