KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT

Sri Winarti, Ulya Sarofa, Vidya Vianita Wulandari

Abstract


Fruit leather is one of the snack foods made from fruits, in the form of
thin sheets with distinctive consistency and taste depending on the type
of fruit used. One of the fruits that can be processed into fruit leather
is the bidara fruit (Ziziphus mauritiana). To improve the texture and
color of fruit leather, the red dragon fruit peel is added as a source of
pectin and seaweed Eucheuma cottonii as a source of kappa
carrageenan because it can form gel well.The purpose of this study
was to determine the effect and get the best combination of treatments
from the propoetion of bidara fruit and red dragon fruit peel and the
concentration of E. cottonii seaweed on the characteristics of fruit
leather. This study used a completely randomized design (CRD)
factorial pattern of 2 factors, namely the proportion of bidara fruit and
red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the
concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2
replications. The data obtained was analysis by ANOVA, if the
treatment that had a significant effect was carried out further testing
using the DMRT test. The results showed the best treatment on
proportion 65% of bidara fruit and 35% of red dragon fruit peel and
1.2% concentration of seaweed, its produced fruit leather with
moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C
levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile
strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of
18.06; organoleptic scoring test includes taste of 3.16 (slightly sour
sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber
levels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form of
thin sheets with distinctive consistency and taste depending on the type
of fruit used. One of the fruits that can be processed into fruit leather
is the bidara fruit (Ziziphus mauritiana). To improve the texture and
color of fruit leather, the red dragon fruit peel is added as a source of
pectin and seaweed Eucheuma cottonii as a source of kappa
carrageenan because it can form gel well.The purpose of this study
was to determine the effect and get the best combination of treatments
from the propoetion of bidara fruit and red dragon fruit peel and the
concentration of E. cottonii seaweed on the characteristics of fruit
leather. This study used a completely randomized design (CRD)
factorial pattern of 2 factors, namely the proportion of bidara fruit and
red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the
concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2
replications. The data obtained was analysis by ANOVA, if the
treatment that had a significant effect was carried out further testing
using the DMRT test. The results showed the best treatment on
proportion 65% of bidara fruit and 35% of red dragon fruit peel and
1.2% concentration of seaweed, its produced fruit leather with
moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C
levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile
strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of
18.06; organoleptic scoring test includes taste of 3.16 (slightly sour
sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber
levels of 4.06%


Keywords


Bidara; Red Dragon Fruit Peel; Seaweed; Fruit Leather;

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DOI: https://doi.org/10.21107/agrointek.v14i1.7042

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