Mixed vegetable-fruit leathers properties on various proportions on several fruits with mustard greens (Brassica juncea)

Abstract

Mustard greens (Brassica juncea) is highly produced lowland leafy vegetable in Sidoarjo, East Java, Indonesia. There has not been any other usage of mustard greens in this region besides for culinary purposes while leafy vegetable is perishable poduct. Leather is maybe the answer of product diversity in commercial utilizations. Leathers made by mixing mustard greens and fruits purees with proportions of 40% : 60%; 60% : 40%; and 80% : 20% using tropical fruits those are jackfruit, pineapple, and papaya. The physicochemical and sensory studied showed that mixing mustard greens with fruits increased crude fiber content, rendemen and hardness of vegetable-fruit leathers. The best treatment in this experiment is proportion of mustard greens with pineapple (60%:40%) with physicochemical and sensory properties were 11.57% moisture; 2.72% ash; pH 4.20; lightness 43.59; redness -4.69; yellowness 5.53; 1.02% fiber; yield 30.58%; hardness 503.15; sensory color 4.90 (neutral-rather like); sensory aroma (neutral-rather like); sensory texture 5.07 (rather like-like); and sensory taste 5.00 (rather like).