PEMANFAATAN DAGING BUAH KUINI DALAM PEMBUATAN PRODUK FRUIT LEATHER DENGAN PENAMBAHAN DAGING BUAH NAGA MERAH
Abstract: Fruit leather type
of food made from fruit that have been crushed and dried. Fruit leather has a storage period of up to
12 mounth if kept in good storage conditions.
One of the criterationfordeterminan the quality of fruit leather is
color. The fruit used is not just the
fruit of this kuini but combined with red dragon fruit to color interesting and
also dragon fruit contain useful pigment. This study aims to determine the best characteristic of the
concentration of fruit kuini and red dragon fruit in the manufacture of quality
fruit leather product. Treatment used
KN1 (50% kuini fruit, 50% red dragon fruit), KN2 (60% kuini fruit, 40% red
dragon fruit), KN3 (70% kuini fruit, 30% red dragon fruit), KN4 (80% kuini
fruit, 20% red dragon fruit), KN5 (90% kuini fruit, 10% red dragon fruit). The
data obtained were analyzed statistically by using Anova and DNMRT at 5%. The result showed that the use of kuini and
red dragon fruit significantly affect the water content, ash content, acidity
degree, coarse fiber content, sucrose content, and organic assessment. The best
fruit leather the results of this study is fruit leather with KN3 treatment,
which has a 12,08% of water content, 0,89% ash content, 4,40% acidity degree,
1,12% crude fiber content, 58,57% sucrose content. Descriptive assessment shows the result that
is the color is yellowish red, the aroma tends to smell the fruit of kuini and
red dragon fruit, sweet taste, chewy texture and the hedonic overall assessment
fruit leather favored by panelists.
Penulis: Kurnia Putri, Netti
Herawati, Faizah Hamzah
Kode Jurnal: jppertaniandd170131
