| dc.description.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. | en_US |
