PENGARUH PENAMBAHAN GUM ARAB DAN PEKTIN TERHADAP KARAKTERISTIK FISIK KIMIA DAN SENSORIS FRUIT LEATHER TIMUN SURI (CUCUMIS MELO .L)
Daftar Isi:
- The objective of this research was to determine the effect of the addition of gum arab and pectin to physical and chemical characteristics of sensory fruit leather cucumber suris (Cucumis melo L.). The experiment was conducted at the Chemical Laboratory of Agricultural Product Processing Technology Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from August to April 2018. The experiment was conducted by Factorial Completely Randomized Design with two factors and was carried out in triplicates. The first factor was a gelling material consisting of two treatment levels namely gum arab and pectin and the second factor is the concentration of gelling material (0.50%, 0.75%, 1.00%, 1.25%). Parameters observed based on physical characteristics (texture), chemical characteristics (moisture content, ash content, total sugar content, water activity (Aw) and sensory (organoleptic to color, texture, and taste). The experimental results showed that the gel-concentration treatment had significant effect on texture, moisture content, water (Aw) and sensory activity. While the gelling material significantly affect the texture and moisture content. Further interaction between the two have a significant effect on water content.