KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR

  • Eghik Ardiyan Teknologi hasil pertanian, fakultas pertanian, universitas veteran bangun nusantara sukojarjo
  • Agustina Intan Niken Tari
  • Novian Wely Asmoro

Abstract

ABSTRACK


 


 


Eghik Ardiyan. NIM.1650400004. Characteristic of Physical and Organoleptic Characteristics of Fruit Leather With Variation In The Ratio of Papaya and Moringa Leaves. The main menthor  Ir. A. Intan Niken Tari, MP, and second Supervizor Novian Wely Asmoro, S.TP, M. Sc.


 


Fruit leather is a snack made from puree that is dried in an oven or dehydrator. This study aims to determine the effect of an appropriate ratio of papaya and moringa leaves on the physical and sensory characters of papaya and moringa leaves. The experimental design was used completely randomized design with theratio of papaya and moringa leaves as treatment, which consist of 5 treatment such as: 100 gr: 0 gr, 99 gr : 1 gr, 98 gr : 2 gr, 97 gr : 3 gr, 96 gr : 4 gr. The treatment was repeated as many as 3 times then obtained 15 unites of the had an effect on the variable then continued with Duncan test. The results showed that the comparison of papaya and moringa leaves had a significant effect on yield, L * color, a * color, b * color, air content and organoleptic values ​​(texture and color), and had no effect on nayta on the texture of the fruit skin. F3 treatment is the most recommended fruit skin for consumers. In the F3 treatment, with a yield value of 31.65%, with a service level (L *) of 26.06, earna a * 0.61 color b * 5.99, and a texture of 0.75 and a moisture content of 22, 5%


 


Keywords: fruit leather, Moringa leaves, papaya, physical character, sens



Published
2021-07-29
How to Cite
ARDIYAN, Eghik; NIKEN TARI, Agustina Intan; ASMORO, Novian Wely. KARAKTERISTI SIFAT FISIK DAN ORGANOLEPTIK FRUIT LEATHER DENGAN VARIASI PERBANDINGAN PEPAYA DAN DAUN KELOR. Pro Food, [S.l.], v. 7, n. 1, p. 766-772, july 2021. ISSN 2443-3446. Available at: <https://profood.unram.ac.id/index.php/profood/article/view/160>. Date accessed: 22 sep. 2021. doi: https://doi.org/10.29303/profood.v7i1.160.

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