PENGARUH JENIS ZAT PENSTABIL DAN KONSENTRASI ZAT PENSTABIL TERHADAP MUTU FRUIT LEATHER CAMPURAN JAMBU BIJI MERAH DAN SIRSAK
ABSTRACT: The aim of this
research was to find the effect of stabilizer type and stabilizer concentration
on the quality of red guava and soursop fruit leather. The 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. : stabilizer type (J) : (CMC, Gelatin, Arabic gum, Pectin) and stabilizer
concentration (K) : (0,6% ; 0,8% ; 1,0% ; 1,2%). Parameters analyzed were
moisture content, ash content, total soluble solid, vitamin C content, total
acid, organoleptic score of color, taste and texture and organoleptic hedonic
values of color, taste, flavor and texture.The results showed that the
stabilizer type had highly significant effect on moisture content, total
soluble solid, score of color, taste, and texture, and hedonic values of flavor,
taste, and texture. Stabilizer concentration had highly significant effect on
moisture content, ash content, total soluble solid, vitamin C content, total
acid, and had significant effect on organoleptic hedonic values of texture.
Interaction of the two factors had highly significant effect on organoleptic
score values of texture and had no effect on moisture content, ash content,
total soluble solid, vitamin C content, total acid, curb fiber content, scores
of color, taste and texture, and hedonic values of flavor, taste and texture.
The stabilizer type (Arabic gum) and stabilizer concentration (1,2%) produced
the best quality of fruit leather and more acceptable.
Penulis: Windy Feny Puji
Astuti, Rona J. Nainggolan, Mimi Nurminah
Kode Jurnal: jppertaniandd160046
