Physicochemical And Sensory Characteristics of Fruit Leather From Various Indonesian Local Fruits

Abstract

Indonesia has started to develop the fruit leather, but the texture hardens during storage and has a short shelf life. Fruit leather is a fruit-processed product made from various fruits that have a skin-like consistency. This research was aimed to obtain the physicochemical and sensory characteristics of the fruit leather from various fruits. The experiment was designed Randomized Complete Design (CRD) with two factors and three replications. The first factor was the various of fruit consisting of five types of local fruits. The second factor was margarine concentration, which consisted of 4 levels (0, 5, 10, and 15%). The analysis was performed on physical, chemical, microbiological, and sensory evaluation. The results showed that the most preferred fruit leather was made from pineapple with 10 % margarine concentration, with the following characteristics: moisture content of 16.36%, the yield of 51.30%, the texture of 79.34 g/f, lightness of 36.97, dietary fiber of 9.05%, an acid total of 1.59%, ascorbic acid of 85.34 mg / 100 g, sugar total of 18.40 %, log TPC of 0.90, with sensory score attribute: the color of 4.5, flavor of 4.05, taste of 4.5 and texture of 4.45, they were moderate like to like. The implication of this research is for diversification which can increase the added value and shelf life of local fruits in Indonesia.