Abstract
Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded. Guava can be processed into fruit leather, a thin and elastic sheet properties, which is an alternative processing method to extend shelf life of guava. Nevertheless, the pectin content in guava was apparently not enough to desired plasticity properties in fruit leather, therefore it is necessary to add arabic gum to improve the texture and sucrose to improve the taste. This study aims to determine the effect of the addition of sucrose and gum arabic on the physicochemical characteristics and consumer acceptance of fruit leather. This study was conducted using a factorial Completely Randomized Design with two factors, concentration of gum arabic stabilizer with 3 levels (0,3%, 0,6% and 0,9%) and the concentration of sucrose with 3 levels (5%, 10% and 15%). The average value of each parameter were pH 4.93; total dissolved solids 68.27; ascorbic acid 97.04 mg/100 gr; water content 10.38%; total acid 0.39%; ash content 1.19%; antioxidant activity 49.67%, and organoleptic value of colour, aroma, taste and texture were 2.78 (neutral), 2.64 (neutral), 2.44 (dislike) and 2.75 (neutral). Based on the ranking test, the best guava fruit leather with the addition of 0.9% gum arabic and 15% of sucrose.
Highlights
Guava is perishable fruit and has relatively short shelf life, so that many of these fruits are damaged and eventually discarded
This study aims to determine the effect of the addition of sucrose and gum arabic on physicochemical characteristics and consumer acceptance of red fleshed guava fruit leather
Pengaruh Proporsi Penambahan Kulit Buah Naga Merah terhadap Sifat Sensori, Fisik, dan Kimia Fruit Leather Pisang Siam
Summary
Produksi buah jambu biji di Indonesia cukup tinggi. BerdasarkanaBadanaPusataStatistik (BPS) produksi jambu biji pada tahun 2019 mencapai 239,40 ribu ton (BPS, 2019), sedangkan negara kawasan Asia Tenggara lainnya seperti Malaysia, Kamboja dan Myanmar produksi jambu biji pada tahun 2019 adalah 80,84 ribu ton, 72,53 ribu ton, dan 28 ribu ton (Tridge, 2019). Walaupun memilikiikandunganipektin cukup tinggi, jambu biji belum memenuhi plastisitas yang diinginkan pada produk fruit leather. Olehi karena iitu diperlukan penelitian untuk mengetahui pengaruh konsentrasi sukrosa dan gum arab terhadap karakteristik fisikokimia fruitiileather serta mengetahui konsentrasi yang tepat untuk menghasilkan fruit leather jambu biji yang memiliki tekstur plastis seperti kulit dan dapat digulung, dapat dikonsumsi, memiliki warna, aroma dan rasa khas bahan baku. Penelitian fruit leather labu siam dilakukan oleh Yudha et al, (2017) menggunakan sukrosa dengan konsentrasi 5%, 10% dan 15%, hasilnya penambahan sukrosa berpengaruh terhadap elastisitas, kadar air dan aroma dengan konsentrasi terbaik sebesar 15%. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sukrosa dan gum arab terhadap karakteristik fisikokimia dan organoleptik fruit leather, mengetahui formulasi kombinasi konsentrasi sukrosa dan gum arab yang tepat pada fruit leather, serta mengetahui nilai aktivitas antioksidan pada formulasi terbaik
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