Pengaruh Penambahan Ekstrak Umbi Bit (Beta Vulgaris L.) dan Karagenan Terhadap Karakteristik Mutu Fruit Leather Buah Kesemek

Abstract

Thisiiresearch was conducted to determineiithe effect of theiiaddition of beetroot extract andiicarrageenan on theiiquality characteristics of persimmon fruit fruit leather. Thisiiresearch was conducted at the Food Chemistry and Biochemistry Analysis Laboratory, Food Technology Laboratory, Microbiology Laboratory, Food Technology Study Program, Faculty of Agriculture, and Nutrition Laboratory, Faculty of Public Health, University of North Sumatra, Medan. Thisistudy used a factorialicompletely randomizedidesign (CRD) method with two factors, namely the addition of beet tuber extract (B): (5%, 10%, 15%, 20%) and carrageenan (P): (0,3%; 0,6%; 0,9%; 1,2%). Theiparametersianalyzed were water content, content and antioxidant activity, fiber content, ashicontent, color index, organoleptic value of color, texture, taste, and aroma. Theiresults showed that the addition of beetroot extract produced a significantly different effect on water content, ash content, total soluble solids, antioxidantiiactivity, °Hue color, and organoleptic color, aroma, and texture of persimmon fruit leather and was not significsantly different on fiber content and organoleptic taste. The addition oficarrageenan produced a significantly different effection watericontent, ashicontent, total soluble solids, antioxidant activity, and organoleptic texture of persimmon fruit fruit leather and was not significantly different on °Hue color, organoleptic color, taste, and aroma. Persimmon fruit leather with the best characteristics is B3P4 with the addition of 15% beetroot extract and 1.2% carrageenan so that total sugar analysis is carried out.