Karakteristik Fisikokimia Fruit Leather Stroberi Varietas Lokal Berastagi dengan Penambahan Pisang Siberas dan Perbandingan Gum Arab

Abstract

Zulfaqar Abdillah: Physicochemical Characteristics of Fruit Leather Strawberries of Berastagi Local Variety with the Addition of Siberas Bananas and Comparison of Arabic Gum, supervised by Nauas D.M Romauli and Terip Karo-Karo. The purpose of this study was to determine the ratio of strawberry pulp and Siberas banana pulp as well as the addition of arabic gum with different concentrations on the quality characteristics of fruit leather. The method used in this study was a Completely Randomized Design (CRD) with 2 factors. Factor 1 was the comparison of strawberry porridge and siberas banana porridge (90%:10%, 80%:20%. 70%:30%) Factor 2 was the addition of gum arabic (0%; 3%; 6%; 9%). The analysis of the parameters used in this study was moisture content, ash content, pH, total dissolved solids, crude fiber content, vitamin C content, color, color organoleptic test, aroma, taste, texture and general acceptance. The research that has been conducted showed that the ratio between strawberry pulp and siberas banana pulp had a high significant effect (P<0,01) on the parameters of moisture content, crude fiber content, total dissolved solids, vitamin C content, color and aroma organoleptic tests. The addition of gum arabic had a highly significantly effect (P<0,01) on the analysis of parameters of moisture content, pH, total dissolved solids, moisture content, vitamin C content, crude fiber content, organoleptic test of color, taste and texture. The interaction between the ratio of strawberry pulp and siberas banana pulp and the addition of arabic gum had a highly different effect (P<0,01) on the analysis of the parameters of total dissolved solids, crude fiber content and vitamin C content. The best treatment was produced by the P3K4 treatment with the ratio of strawberry pulp and Siberas banana pulp (70%:30%) and the addition of gum arabic (9%).