KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT
| Title: | KARAKTERISTIK FRUIT LEATHER DARI BUAH BIDARA (ZIZIPHUS MAURITIANA) DAN KULIT BUAH NAGA MERAH SERTA RUMPUT LAUT SEBAGAI BAHAN PENGIKAT |
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| Authors: | Sri Winarti, Ulya Sarofa, Vidya Vianita Wulandari |
| Source: | Agrointek, Vol 14, Iss 1, Pp 99-111 (2020) |
| Publisher Information: | Universitas Trunojoyo Madura, 2020. |
| Publication Year: | 2020 |
| Collection: | LCC:Agriculture |
| Subject Terms: | bidara, red dragon fruit peel, seaweed, fruit leather, Agriculture |
| More Details: | Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06%Fruit leather is one of the snack foods made from fruits, in the form of thin sheets with distinctive consistency and taste depending on the type of fruit used. One of the fruits that can be processed into fruit leather is the bidara fruit (Ziziphus mauritiana). To improve the texture and color of fruit leather, the red dragon fruit peel is added as a source of pectin and seaweed Eucheuma cottonii as a source of kappa carrageenan because it can form gel well.The purpose of this study was to determine the effect and get the best combination of treatments from the propoetion of bidara fruit and red dragon fruit peel and the concentration of E. cottonii seaweed on the characteristics of fruit leather. This study used a completely randomized design (CRD) factorial pattern of 2 factors, namely the proportion of bidara fruit and red dragon fruit peel (65%:35%; 70%:30%; 75%:25%) and the concentration of seaweed E. cottonii (0 %; 0.4%; 0.8%; 1.2%) with 2 replications. The data obtained was analysis by ANOVA, if the treatment that had a significant effect was carried out further testing using the DMRT test. The results showed the best treatment on proportion 65% of bidara fruit and 35% of red dragon fruit peel and 1.2% concentration of seaweed, its produced fruit leather with moisture content of 15.68%; antioxidant activity of 31.80%; vitamin C levels of 30.78 mg/100 g; anthocyanin of 3.30 mg/100 g; tensile strength of 1.4130 N; color includes L* of 42.98, a* of 41.26, b* of 18.06; organoleptic scoring test includes taste of 3.16 (slightly sour sweet), color of 4.92 (red), texture of 2.36 (not soft); and dietary fiber levels of 4.06% |
| Document Type: | article |
| File Description: | electronic resource |
| Language: | English Indonesian |
| ISSN: | 1907-8056 2527-5410 |
| Relation: | https://journal.trunojoyo.ac.id/agrointek/article/view/7042; https://doaj.org/toc/1907-8056; https://doaj.org/toc/2527-5410 |
| DOI: | 10.21107/agrointek.v14i1.7042 |
| Access URL: | https://doaj.org/article/dab84a63d27648779cea8393addd070d |
| Accession Number: | edsdoj.b84a63d27648779cea8393addd070d |
| Database: | Directory of Open Access Journals |
| ISSN: | 19078056 25275410 |
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| DOI: | 10.21107/agrointek.v14i1.7042 |
| Published in: | Agrointek |
| Language: | English Indonesian |