PENGARUH PERBANDINGAN SIRSAK DAN DAUN KATUK DENGAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER BERLAPIS COKELAT

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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.
Keywords: Arabic gum, fruit leather, katuk leaves, soursop
Penulis: Siswo Utomo, Herla Rusmarilin, Mimi Nurminah
Kode Jurnal: jppertaniandd140305

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Jp Pertanian dd 2014