The characterization and sensory assessment of fruit leather with a combination of puree jicama and pineapple

Abstract

Fruit leathers are dehydrated fruit, thin and sheet, with intense fruit flavor, made from pureed fruits as snacks or desserts. This study aimed to obtain the optimum ratio puree of jicama and pineapple in the production of fruit leather. This study used a completely randomized design with five treatments and three replications to obtain 15 experimental units. The treatments in this study were the ratio of puree jicama and pineapple, namely BN1 (100:0), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 (60:40). Parameters observed included moisture content, ash, degree of acidity (pH), crude fiber, and sensory assessment (descriptive and hedonic). The data obtained were analyzed statistically using analysis of variance and Duncan New Multiple Range Test at a 5% level. The results showed significant moisture content, ash content, degree of acidity (pH), crude fiber, and sensory assessment. The best treatment in this study was BN5 which had 10.84% moisture content, 0.31% ash content, 4.01 acidity (pH) value, and 1.50% crude fiber content. The best treatment’s descriptive test results of the fruit leather have a very yellow color, flavorful pineapple fruit, and sour and slightly chewy texture. The panelists favoured the overall assessment.