Mukhlis, HendraFebriyanti, RahmaDara, Widia2019-01-092019-01-092019-01-10978-979-792-865-0wahyu sari yenihttp://repository.unri.ac.id/handle/123456789/9553Dragon fruit has been cultivated and liked by the public. Along with a lot of production, of course there is also a lot of waste produced from the fruit skin. The aim of the study was to know the utilization of dragon fruit leaf extract (Hylocereus polyrhizus) as the dye of “katen” cake to organoleptic quality and its vitamin C content. This experiment with three treatments one of them control (without the addition of color from dragon fruit skin). The analysis performed is organoleptic quality and analysis of vitamin C content of ” katen” cake. The results showed that the most preferred “katen” cakes were made with the addition of 100 ml dragon fruit skin extract. Levels of vitamin C obtained on the skin of dragon fruit was 23.1%. The more the addition of dragon fruit skin extract the higher levels of vitamin C cake. Level Vitamin C katen cake without the addition of dragon fruit skin extract (control) was 18.21%. Katen cake with the addition of 50 ml dragon fruit extract was 26.11% and katen cake with the addition of 100 ml dragon fruit skin extract was 29.01%. Dragon fruit skin can be used as a natural food coloring and also increases the vitamin C content of “katen” cakes.endragon fruit skincake of “katen”Vitamin CArticle