| dc.description.abstract | This study was conducted with the aim to determine the effect of the
percentage of pineapple pulp and carrageenan percentage on the quality of green
mustard vegetable leather. This research was conducted using a factorial
completely randomized design (CRD) method consisting of two factors, namely
the percentage of pineapple pulp (N): (20%, 30%, 40%, 50%) and carrageenan
percentage (K): (0,3%; 0,6%; 0,9%; 1,2%). The parameters observed in this
study were ash content, moisture content, total soluble solids, total sugar, vitamin
C content, crude fiber content, color index, organoleptic values of aroma, taste,
texture, color and general acceptance.
The results showed that the addition of pineapple pulp produced a
significantly different effect on ash content, water content, total sugar, total
soluble solids, vitamin C content, ˚Hue color, and organoleptic aroma, taste,
texture, color and general acceptance. The percentage of carrageenan has a
significantly different effect on ash content, water content, crude fiber content,
total soluble solids, ˚Hue color, organoleptic texture, and general acceptance.
Vegetable Leather sweet mustard greens with the best quality were obtained from
combination of treatment N4K4 with percentage of 50% pineapple pulp and 1.2%
carrageenan percentage. | en_US |
