Pengaruh Kombinasi Buah Sirsak dan Kulit Buah Naga dengan Penambahan CMC, Gum Arab dan Karagenan pada Pembuatan Fruit Leather

Abstract

This study was aimed to analyze the effect of adding soursop fruit and dragon fruit peel with a concentration of CMC, arabic gum and carrageenan and the interaction of both on the chemical and sensory quality characteristics in making fruit leather. This study was conducted using a factorial completely randomized design (CRD) method with 2 factors, namely: Ratio of soursop fruit and dragon fruit peel (S): S1 (100%: 0%), S2 (90%: 10%), S3 (80%: 20%), S4 (70%: 30%), S5 (60%: 40%), and type of stabilizer 0,6% (W): W1 (CMC), W2 (Arabic Gum), W3 (Carrageenan). The parameters tested in this study were water content, ash content, vitamin C content, crude fiber content, total dissolved solids, pH value and organoleptic test (color, aroma, taste, texture, and general acceptance). The results showed a highly significant effect (P <0.01) on the water content, ash content, vitamin C content, crude fiber content, total dissolved solids, pH value, aroma hedonic, texture hedonic, color hedonic, taste hedonic, and general acceptance hedonic. The addition of CMC, arabic gum and carrageenan had a highly significant effect (P <0.01) on the water content, ash content, crude fiber content, total dissolved solids, pH, color hedonic, aroma hedonic, taste hedonic, texture hedonic, and general acceptance hedonic. The interaction of the effect of the combination of soursop fruit and dragon fruit skin with the addition of CMC, arabic gum and carrageenan in making fruit leather had a highly significant effect (P <0.01) on the water content, pH, texture and general acceptance.