PENGARUH PERBANDINGAN SIRSAK DAN DAUN KATUK DENGAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER BERLAPIS COKELAT
ABSTRACT: The aim of this
research was to find the effect of ratio of soursop and katuk leaves pulps with
several arabic gum concentration on the
quality of fruit
leather covered by
chocolate. This research
was conducted by
using completely randomized
design with two factors,
i.e. :ratio of
soursop and katuk
leaves pulps (P)
: (90% :
10% ; 80%
: 20% ;
70% : 30%
; 60% :
40%) and arabic
gum concentration (K): (0,5%,
1%, 1,5% and
2%). Parameters analyzed
were moisture content,
ash content, vitamin
C content, curb fiber
content, total soluble
solid, total acid,
proteins content, organoleptic
score of colour,
taste and texture
and organoleptic hedonic values
of taste, flavour
and texture. The
results showed that
the ratio soursop
and katuk leaves
pulps had highly significant effect
on moisture content,
ash content, vitamin
C content, curb
fiber content, total
soluble solid, total
acid, proteins content, score of
colour, taste and texture, and hedonic values of taste and texture. Arabic gum
concentration had highly significant effect on moisture content, vitamin C
content, curb fiber content, total soluble solid, total acid, proteins content,
organoleptic score of texture, and hedonic values of texture. Interactions of
the two factors had highly significant effect on moisture content, and had no effect
on ash content,
vitamin C content,
curb fiber content,
total solubility solid,
total acid, proteins
content, scores of
colour, taste and texture, and hedonic values of flavor, taste and texture. The ratio of soursop and katuk leaves pulps of (60% : 40%)
and Arabic gum concentration of (2%) produced the best quality of fruit leather
and more acceptable.
Penulis: Siswo Utomo, Herla
Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd140305
