PEMANFAATAN BUBUR BUAH JAMBU BIJI PUTIH DAN BUBUR BUAH PEPAYA DALAM PEMBUATAN FRUIT LEATHER
Abstract: The study was
purposed to get the best combination of white guava puree and papaya puree in
the making fruit leather. The research used a Complete Randomized Design (CRD)
with 5 treatments and 3 replications. The treatments were JP0 (90% white guava
puree:10% papaya puree), JP1 (80% white guava puree:20% papaya puree), JP2 (70%
white guava puree:30% papaya puree), JP3 (60% white guava puree:40% papaya
puree) and JP4 (50% white guava puree:50% papaya puree). The data obtained were analyzed statistically
using ANOVA and DNMRT at 5%. The
research showed that white guava puree and papaya puree significant on water
content, ash content, degree of acidity (pH), crude fiber content, sensory
evaluation for colour, flavour, texture, and overall assessment, but non
significant on total sugar content and sensory evaluation for taste of fruit
leather. The best treatment of fruit leather from this research is JP4 which
have water content 15.99%, ash content 0.80%, degree of acidity (pH) 4.48,
crude fiber content 3.49%, total sugar content 55.07%, orange colour (score
1.97), papaya flavour (score 2.27), sweetness taste (score 3.67), the texture
was springy (score 3.80), and overall assesment of fruit leather was preferred by the panelist.
Penulis: Sheilla Primawidya N.
F, Faizah Hamzah, Rahmayuni
Kode Jurnal: jppertaniandd170101
