The physicochemical characteristics of gandaria (Bouea macrophylla) leather with sugar concentration treatment

Abstract

Gandaria leather is a kind of fruit leather processed by gandaria fruit in the form of thin sheets with a thickness of 2-3 mm and has a specific consistency and taste according to gandaria fruit. The purpose of this study was to determine the effect of added sugar on the physicochemical characteristics of gandaria leather. This study used a single-factor completely randomized design, with 0%, 5%, 10%, and 15% sugar concentrations. The results showed that the sugar concentration had a very significant effect on the parameters of water content, total sugar, total acid, vitamin C, and water activity (aw), and had a significant effect on the tensile strength of gandaria leather. The physicochemical characteristics of gandaria leather from various sugar concentration treatments are as follows: water content (14.05% -20.13%), total sugar (80.56% - 84.90%), total acid (3.10 - 12.37 mg/100g), vitamin C (59.44 - 78.48 mg/100g), water activity (0.48 - 0.62), and tensile strength (0.20-0.37 N). The resulting gandaria leather qualifies as good fruit leather, and the treatment with a 10% sugar concentration is recommended for gandaria leather which has the potential to be developed and commercialized.