PENGARUH RASIO BUBUR BUAH PAPAYA (Carica papaya) DAN BUBUR BUAH NANAS (Ananas comosus) SERTA KONSENTRASI KARAGENAN TERHADAP KARAKTERISTIK FRUIT LEATHER
Daftar Isi:
- SUMMARY HUTAMI EKA PASSAWA. The effect of the ratio of papaya (Carica papaya) and pineapple (Ananas comosus) puree with concentration of carrageenan on characteristics of fruit leather (supervised by UMI ROSIDAH dan HERMANTO). The objective of the research was to analyze the effect of the ratio papaya and pineapple puree with concentration of carrageenan on characteristics of fruit leather. The research was conducted at Agricultural Chemistry Laboratory and Sensory Laboratory of Agricultural Technology Department of Agriculture Faculty Sriwijaya University, Indralaya, from April 2018 to July 2019. This study used a Factorial Completely Randomized Design (FCRD) with two treatment factors, namely factor A (papaya and pineapple puree) and factor B(concentration of carrageenan). The parameters observed included physical characteristics (hardness and color), chemical characteristics (moisture content, total acid, and crude-fiber content), and hedonic tests (flavor, texture, and taste). The results showed that the ratio between papaya and pineapple puree had a significant effect on hardness, color, moisture content, total acid fruit leather. The concentration of carrageenan significantly affected moisture content, hardness, and total acid fruit leather, but had no significant effect on color. The interaction of the ratio fruit puree and concentration of carrageenan had no significant effect on hardness, color, moisture content, total acid fruit leather. Based on the results of the hedonic test, the ratio papaya and pineapple puree 70:30 and concentration of carrageenan 0.6% was the best treatment to the sensory characteristics of the flavor, texture, and flavor that categorized as “preferred”. Keywords : fruit leather, papaya, pineapple and carrageenan