Pengaruh Perbandingan Bubur Buah Kundur (Benincasa hispida) dengan Bubur Buah Mangga Udang (Mangifera indica L.) dan Suhu Pengeringan Terhadap Karakteristik Mutu Fruit Leather Buah Kundur

Abstract

This research was conducted to determine the effect of kundur fruit puree and mango fruit puree ratio and drying temperature on the quality characteristics of kundur fruit leather. This research used a factorial completely randomized design method with two factors, namely the ratio of kundur fruit puree and mango fruit puree (M) : (60:40%, 70:30%, 80:20%, 90:10%) and drying temperature (T) : (50℃, 60℃, 70℃, 80℃). The parameters analyzed were water content, crude fiber content, ash content, vitamin C content, total sugar, organoleptic of color, aroma, taste, texture, and general acceptance. The results showed that the kundur fruit puree and mango fruit puree ratio gave a significant effect on water content, crude fiber content, ash content, vitamin C content, total sugar, organoleptic of color, aroma, taste, and general acceptance. The drying temperature gave a significant efffect on water content, crude fiber content, ash content, vitamin C content, total sugar, organoleptic of color, aroma, taste, texture, and general acceptance. The interaction of kundur fruit puree and mango fruit puree ratio and drying temperature gave a significant effect on crude fiber content, vitamin C content, organoleptic of color, and general acceptance. The best treatmant of kundur fruit leather was M1T2 treatment or kundur fruit puree and mango fruit puree ratio 60:40% and 60℃ drying temperature.