PENGARUH PERBANDINGAN BUBUR BUAH SIRSAK (Annona muricata L.) DENGAN BUBUR BIT (Beta vulgaris) DAN KONSENTRASI GUM ARAB TERHADAP MUTU FRUIT LEATHER
ABSTRACT: The aim of this
research was to find the effect of ratio of soursop with beet pulps and several
arabic gum concentration on the quality of mixture soursop and beet 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 soursop with beet pulps (P)
: (90% : 10% ; 80% : 20% ; 70% : 30% ; 60% : 40%; 50% : 50%) and arabic gum concentration
(S): (0,8%, 1% and 1,2%). Parameters analyzed were moisture content, vitamin C
content, total soluble solid, fiber content, total acid, ash content, score of
organoleptic values of colour, taste and texture and hedonic of organoleptic
values of colour, taste, flavour and texture. The results showed that the ratio
soursop with beet pulps the hadhighly significant effect on moisture content,
vitamin C content, total soluble solid, fiber content, total acid, ash content,
score of organoleptic values of colour, taste and texture, and hedonic of
organoleptic values of colour, flavor, taste and texture. Arabic gum
concentration had highly significant effect on moisture content, vitamin C
content, total acid, ash content and score of organoleptic values of texture.
Interactions of the two factors had highly significant effect on moisture
content, vitamin C content, ash content and had no significant effect on total
soluble solid, 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 soursop with beet pulps of (90% : 10%)
and Arabic gum concentration of (1,2%) produced the best quality and more
acceptable of fruit leather.
Penulis: Putri Septia Rini
Kode Jurnal: jppertaniandd160434
