STUDI PERBANDINGAN NENAS DAN KANGKUNG DENGAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER
ABSTRACT: The aim of this
research was to find the effect of ratio pineapple pulps and water spinach with
several arabic gum concentration on the quality of pineapple and water spinach
mixture fruit leather. This research was
conducted by usingcompletely randomized design
with two factors, i.e. :ratio of pineapple
and water spinachpulps (%) (P) : (70:30 ; 60:40 ; 50:50 ; 40%:60% ;
30:70) and arabic gum concentration (%) (K): (1,1, 1,2 and 1,3). Parameters
analyzed were moisture content, ash content, vitamin C content, crude fiber
content, total soluble solid, total acid, score organoleptic values of colour,
taste and texture and hedonic organoleptic values of
colour, taste, flavour
and texture. The
results showed that
theratio of pineapple
and water spinach
pulps had highly significant effect on moisture, ash,
vitamin C, crude fiber, total soluble solid, total acid, score organoleptic
values of colour, taste and texture, and hedonic organoleptic values of colour,
flavor, taste and texture. Arabic gum concentration had highly significant effect
on on moisture, ash, vitamin C, crude fiber,total soluble solid, total acid,
and had no significant effect on organoleptic score of colour, taste and
texture, and hedonic organoleptic values of texture. Interactions of the two
factors had highly significant effect on total solubility solid and had no
significant effect on moisture, ash, vitamin C, crude fiber, total acid, score
organoleptic score of colour, taste and texture, and hedonic organolepticvalues
of colour, flavor, taste and texture. The ratio of pineapple and water spinach pulps
of (70% : 30%) and
Arabic gum concentration
of (1,3%) produced
the best quality
of fruit leather and
more acceptable.
Penulis: Suchi Andriani
Maqfirah Lubis, Herla Rusmarilin, Terip Karo-Karo
Kode Jurnal: jppertaniandd140270
