Karakteristik Fisik, Kimia, dan Organoleptik Fruit Leather Sirsak dengan Penambahan Karagenan dan Tepung Koro Pedang

ahmad nafi

Abstract


Abstract

Soursop is widely cultivated by farmers in Indonesia. The productivity of soursop tends to increase, but it is not directly proportional to its variety of utilization. The prospective alternative treatment that can be done is by processing the soursop into fruit leather. However, it is necessary to add other ingredients to improve the plasticity of the fruit leather. Carrageenan and jack bean flour are the potential ingredients. This research was conducted to know the characteristics of soursoup fruit leather with variations of carrageenan and jack bean flour addition, and determine the treatment that produces the better and preferred characteristics of fruit leather. The design of this research was Completely Randomized Design (RAL) of single factor, which means the ratio between carageenan and jack bean flour were (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%) from 1% of the total ingredients and each treatment was repeated 3 times. The research results showed that the ratio between carrageenan and jack bean flour gave a significant effect on the lightness, tensile strength, elongation, water content, protein content, ash content, and carbohydrate content. In contast, there was no significant effect of the ratio between carrageenan and jack bean flour on the fat content and organoleptic characteristics. The best formulation of the treatment between carrageenan and jack bean flour was at the ratio 100%:0%, with 62,95 of ligthness; 0.46 mPa of tensile strength; 58,67% of elongation; 16,49% of water content; 1.58% of fat content; 6,79% of protein content; 0.89% of ash content; 74,25% of carbohydrate content; 48% of color preferences  categorized into like criteria; 32% of taste preferences categorized into like criteria; 36% of aroma preferences categorized into rather like criteria; 32% of texture preferences categorized into rather like criteria; and 32% of whole preferences categorized into like criteria.


Karakteristik Fisik, Kimia, dan Organoleptik Fruit Leather Sirsak dengan Penambahan Karagenan dan Tepung Koro Pedang

 

Physical, Chemical, and Organoleptic Characteristics of Soursop Fruit Leather with Carrageenan and Jack Bean Flour Addition

 

Ahmad Nafi’1, Giyarto2, Rina Dias Agustin3

1,3Jurusan Teknologi Hasil Pertanian,Universitas Jember
Jl. Kalimantan 37, Kampus Tegal Boto Jember

1ahmadnafi.ftp@unej.ac.id

3Rinakembarsiam@gmail.com

2Jurusan Teknologi Hasil Pertanian, Universitas Jember
Jl. Kalimantan 37, Kampus Tegal Boto Jember

2giyarto.ftp@unej.ac.id

 


Abstract

Soursop is widely cultivated by farmers in Indonesia. The productivity of soursop tends to increase, but it is not directly proportional to its variety of utilization. The prospective alternative treatment that can be done is by processing the soursop into fruit leather. However, it is necessary to add other ingredients to improve the plasticity of the fruit leather. Carrageenan and jack bean flour are the potential ingredients. This research was conducted to know the characteristics of soursoup fruit leather with variations of carrageenan and jack bean flour addition, and determine the treatment that produces the better and preferred characteristics of fruit leather. The design of this research was Completely Randomized Design (RAL) of single factor, which means the ratio between carageenan and jack bean flour were (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%) from 1% of the total ingredients and each treatment was repeated 3 times. The research results showed that the ratio between carrageenan and jack bean flour gave a significant effect on the lightness, tensile strength, elongation, water content, protein content, ash content, and carbohydrate content. In contast, there was no significant effect of the ratio between carrageenan and jack bean flour on the fat content and organoleptic characteristics. The best formulation of the treatment between carrageenan and jack bean flour was at the ratio 100%:0%, with 62,95 of ligthness; 0.46 mPa of tensile strength; 58,67% of elongation; 16,49% of water content; 1.58% of fat content; 6,79% of protein content; 0.89% of ash content; 74,25% of carbohydrate content; 48% of color preferences  categorized into like criteria; 32% of taste preferences categorized into like criteria; 36% of aroma preferences categorized into rather like criteria; 32% of texture preferences categorized into rather like criteria; and 32% of whole preferences categorized into like criteria.

 

Keywords— Carrageenan, fruit leather, jack bean flour, soursop

Keywords


Carrageenan, fruit leather, jack bean flour, soursop



DOI: https://doi.org/10.25047/jii.v18i2.963

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