CARRAGEENAN AS BINDER IN THE FRUIT LEATHER PRODUCTION

Abstract

Research on the production of mango fruit leather with the addition of carrageenan as the binder has been conducted. The fruit leather production process needs ripe and fresh mango. Carrageenan which was used as the binder was produced from the extraction of seaweed Eucheuma cottonii. The concentrations of carrageenan that used were 0%, 0,2%, 0,4% and 0,6% by using gelatin as a comparison. The fruit leather ingredients are puree mango, sugar, sorbitol, and carrageenan. The analysis was conducted to the carrageenan as the binder and the fruit leather as a product. The parameters which were analyzed were moisture content, ash content, acid insoluble ash content and gel strength. The mango fruit leather was analized in terms of moisture content, water activity (Aw), organoleptic hedonic test and hedonic quality. The result showed that carrageenan had a fairly high strength gel 1322 g /cm2. Based on the result of the organoleptic test, the panelist prefer fruit leather made from puree mango with formula of puree mango : carrageenan : sorbitol is 90% : 0.2% : 9.8%. Mango fruit leather was designed in the form of thin elastic sheet with moisture content 24.39% dan Aw 0,62. Keywords: Carrageenan, fruit leather, mango, binder