Pengaruh Perbandingan Pepaya dengan Kulit Pisang Kepok dan Pengaruh Penambahan Gula Stevia terhadap Mutu Fruit Leather Pepaya

Abstract

The processing of kepok banana peels that are used for one of the food products that can be consumed with the addition of pepaya fruit as the main ingredient in making dried sweets. This study used a Complete Random Design (CDR) with 2 factors consisting of: comparison of pepaya and kepok banana peel (100:0, 90:10, 80:20 and 70:30) and the addition of stevia sugar consisting of 0,10%, 0,15% and 0,20%. This study used the parameters of moisture content, ash content, total dissolved solids, total sugar, crude fiber content, color index, pH, and organoleptic aroma, taste, texture, color and general acceptance. The results of this study on the ratio of pepaya and banana peel had a highly significant effect on the parameters of moisture content, ash content, total dissolved solids, crude fiber content, organoleptic color, taste, texture and aroma. The addition of stevia sugar had a highly significant effect on total sugar, crude fiber content, organoleptic color and taste. The interaction between these two factors had a highly significant effect the crude fiber content, organoleptic flavor and color. The best treatment produced based on the tests that have been carried out is the P3S3 treatment with a ratio of 80%:20% and stevia sugar of 0,20%.