Abstract
Research aims to understand the right formula in making tomato leather good and favored.One of the in the form of a fine texture is pectin. Hence in this research using two factors that is pectin and long drying. Design this research using RSM (Response Surface Method) on the software minitab 14.The research results show that pectin had have significant effect on gumminess, hardness, sensory (color and smell) but not had no effect on springiness, chewiness, pH, moisture content, sensory (taste, texture, and preferences a whole) while long drying only had have significant effect on moisture content, color, smell, and texture. The right formula according to the analysis of data using RSM is pectin 1 % and long drying 6,86977 hours.
Highlights
Research aims to understand the right formula in making tomato leather good and favored.One of the in the form of a fine texture is pectin
Design this research using RSM (Response Surface Method) on the software minitab 14.The research results show that pectin had have significant effect on gumminess, hardness, sensory but not had no effect on springiness, chewiness, pH, moisture content, sensory while long drying only had have significant effect on moisture content, color, smell, and texture
The right formula according to the analysis of data using RSM is pectin 1 % and long drying 6,86977 hours
Summary
Alat yang digunakan dalam penelitian ini adalah timbangan analitik, blender, refraktometer untuk mengetahui TSS, wajan, loyang, plastik, oven pengering, tekstur profile analizer untuk analisa tekstur, pH meter untuk analisa tingkat keasaman, dan moisture meter untuk analisa kadar air. Bahan yang digunakan dalam penelitian ini adalah buah tomat yang dibeli dari Pasar Tradisional Tanah Merah Kabupaten Bangkalan, pektin, asam sitrat, dan gula. Selanjutnya bubur ditimbang dan dibagi per 150 gr perbagian, masing-masing bagian ditambahkan asam sitrat 0,5%, gula 30%, dan pektin yang sudah ditentukan takarannya yaitu (1;1,5;2;2,5;3)% mengacu pada metode Dangkrajang (2009). Semua bahan dicampur rata dan dipanaskan selama 5 menit dengan suhu 60°C. selanjutnya pencetakan ke loyang yang dilapisi plastik, kemudian dikeringkan dengan lama pengeringan yang ditetapkan jamnya yaitu (6;6,5;7;7,5;8) mengacu pada metode Sufinah (2015) dengan suhu 60°C. Berdasarkan desain tersebut maka diperoleh 13 perlakuan yang dapat dilihat pada Tabel 1
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