Influence of Types of Fatty Materials and Addition of Sugar Concentration on Fruit Leather Quality from Dragon Fruit Albedo (Hylocereus polyrhizus)

Abstract

In this study, the production of fruit leather from dragon fruit skin albedo was conducted in order to investigate the effect of stabilizer types and ratio of dragon fruit skin albedo with sugar concentration on the quality of fruit leather from dragon fruit skin albedo. The research was conducted using Complete Randomized Block Design (CRBD) with two factors. First factor was the addition of stabilizer ingredients with 3 variants, which are gum arab, pectin, and gelatine, with concentration 0.2% for each. Second factor was the ratio of dragon fruit skin albedo and sugar concentration added with 3 ratios, which are 70%:30%, 60%:40%, and 50%:50%. Results of the research showed that the addition of stabilizer ingredients affected the water content, pH, total acid, total sugar content, and fiber content, and also influenced the colour, texture, aroma, and flavour preferences of fruit leather. There was interaction between stabilizer type and ratio of dragon fruit skin albedo and sugar concentration added on the water content, total sugar content, fiber content, and the colour, aroma, and flavour preferences of fruit leather. From the mean of hedonic test, pectin as stabilizer ingredient type with ratio of dragon fruit skin albedo and sugar concentration 70%:30% generated the best fruit leather with the mean of water content 26,86% wb, pH 3,64, total acid 7,69% db, total sugar content 48,86% db, and fiber content 1,75% db.