| dc.description.abstract | Effect of the Ratio of Papaya Puree with Pineapple Puree and the Percentage of Arabic Gum on the Quality Characteristics of Papaya Pineapple Fruit Leather (Supervised by ISMED SUHAIDI and ZULKIFLI LUBIS).
This research was conducted to determine the effect of the ratio of papaya puree with pineapple puree and the percentage of arabic gum on the quality characteristics of papaya pineapple fruit leather. This research used a factorial completely randomized design method with two factors, namely the comparison of papaya puree and pineapple puree (P): (90% : 10%, 70% : 30%, 50% : 50%, 30% : 70%, 10% : 90%) and the percentage of arabic gum (G): (0,6%, 0,9%, 1,2%). The parameters analyzed were water content, total soluble solids, pH, total acid, total sugar, crude fiber content, organoleptic of color, aroma, taste, texture, and general acceptance.
The results showed that the ratio of papaya puree with pineapple puree gave a significant effect on water content, total soluble solids, pH, total acid, total sugar, crude fiber content, organoleptic of color, aroma, taste, texture, and general acceptance. The percentage of gum arabic gave a significant effect on water content, total soluble solids, total sugar, crude fiber content, organoleptic of aroma, texture, and general acceptance. The interaction of the ratio of papaya puree with pineapple puree and the percentage of gum arabic gave a significant effect on total soluble solids, total sugar, organoleptic of general acceptance, and was significantly different on water content and crude fiber content. The best papaya pineapple fruit leather was in the P1G3 treatment with a ratio of 90% papaya puree : 10% pineapple puree and 1,2% arabic gum. | en_US |
