PENGARUH PERBANDINGAN NENAS DENGAN BROKOLI DAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER
ABSTRACT: The aim
of this research
was to find
the effect of
ratio of pineapple
with broccoli pulps
and several arabic
gum concentration on the
quality of pineapple
and broccoli mixture
fruit leather. This
research was conducted
at the Laboratory of
Food Technology, Faculty
of Agriculture, University
of Sumatera Utara,
Medan, using completely randomized design with two
factors, i.e.:ratio of pineapple with
broccoli pulps (B): (65%:35% ; 60%:40% ; 55%:45% ; 50%:50%) and arabic gum
concentration (G): (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were
moisture content, ash content, vitamin C content, total soluble solid, crude
fiber content, total acid, score of organoleptic values of colour, taste and
texture and hedonic of organoleptic values of colour, flavor, taste, and
texture. The results showed that ratio of pineapple with broccoli pulps had
highly significant effect on vitamin C content, crude fiber content, total
acid, score of organoleptic values of colour, taste and texture, and hedonic
of organoleptic values of flavor and
texture. Arabic gum concentration had highly significant effect on moisture
content, ash content, vitamin C content, total soluble solid, crude fiber
content and total acid. Interactions of the two factors had highly significant
effect on vitamin C content and had no significant effect on moisture content,
ash content,total soluble solid, crude fiber content, total acid, score of
organoleptic values of colour, taste and texture, and hedonic of organoleptic
values of colour, flavor, taste and texture. The ratio of pineapple and broccoli pulps of (55% : 45%) and arabic gum
concentration of (1,2%) produced the best quality of fruit leather and accepted
by the panelists.
Penulis: Resti Juniarti
Nainggolan, Linda Masniary Lubis, Zulkifli Lubis
Kode Jurnal: jppertaniandd150031
