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Dahlia Elianarni
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Biochemistry, Genetics & Molecular Biology Immunology & microbiology Medicine & Pharmacology

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Karakteristik Fruit Leather Buah Pepaya (Carica papaya L.) dan Buah Nanas (Ananas comosus L.) dengan Proporsi Konsentrasi Gum Arab dan Asam Sitrat Luthfiana Adzani Zulfa; Devi Dwi Siskawardani; Dahlia Elianarni
Food Technology and Halal Science Journal Vol. 9 No. 1 (2026): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v9i1.41793

Abstract

Fruit leather processed was used as a fruit preservation process. The characteristics of fruit leather that are suitable if easy to roll and had fruit flavor consistency. Determination of hydrocolloids and acid compounds was important on the formation of fruit leather according to the characteristics. The purpose of this study was to determine the interaction of the addition concentrations of gum arabic and citric acid on the physicochemical characteristics of papaya pineapple fruit leather. The method used was a factorial Randomized Block Design (RBD. The first treatment was the concentrations gum arabic A (1%; 3%; 5%) and the second treatment was the concentrations citric acid B (0.2%; 0.4%; 0.6%). The addition of gum arabic and citric acid concentrations interacted significantly on the texture analysis and very significantly interacted on the organoleptic taste, color, texture, and preference of papaya pineapple fruit leather. The best treatment was A1B2 (1% gum arabic and 0.4% citric acid), resulted on the texture was 19.89 N; color intensity (L * 40.95 a * 3.84 b * 4.00); water content 10.16%; vitamin C 10.23 mg/100g; crude fiber 2.85%; pH level 3.41; and organoleptic taste 3.00 (neutral), aroma 2.91 (pineapple aroma), color 3.48 (yellow-orange), texture 3.48 (soft), preference 3.78 (rather like).
KARAKTERISTIK MALTODEKSTRIN PATI UMBI TALAS BENTUL (Colocasia esculenta L.) DAN KENTANG GRANULA KEMBANG (Solanum tuberosum L.) HASIL HIDROLISIS ENZIMATIS. Rizki Tri Muhaimin; Warkoyo; Dahlia Elianarni
Food Technology and Halal Science Journal Vol. 9 No. 1 (2026): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v9i1.41801

Abstract

Maltodextrin is a saccharide with a series of alpha-1,4 glycosidic bonds with a dextrose equivalent (DE) value of less than 20. Flower granule potato tubers and bentul taro have the potential to be used as raw materials in maltodextrin production because they have not been widely used. The purpose of this research was to produce maltodextrin from local tubers in Malang Raya, namely bentul taro and flower granule potato. This research was conducted at the Food Technology Laboratory of Muhammadiyah University of Malang with the help of α-amylase enzyme. The design used was factorial randomized group design (RAK) with factors of different starch masses (15 grams, 20 grams, 25 grams, and 30 grams) and starch sources (flower granule potato and bentul taro). The enzyme concentration used was 0.04% with a temperature of 60 oC for 90 minutes. The test results showed that the activity of commercial α-amylase enzyme was 67.22 U/mL, the starch content of flower granule potato raw material was 26.17% total starch, amylose content was 4.05%, and amylopectin content was 22.12%. Meanwhile, the bentul taro raw material obtained a total starch content of 24.23%, amylose content of 1.75%, and amylopectin content of 22.48%. The best results of the research obtained from the values that often appear are flower granule potato maltodextrin with a starch weight of 20 grams with a yield of 47.74%, DE value of 11.47, pH 6, 05, and swelling power of 6.22%, solubility of 81.02%, color parameter L 82.67, parameter a 2.2, and parameter b 2.3.
Co-Authors Devi Dwi Siskawardani Luthfiana Adzani Zulfa Rizki Tri Muhaimin Warkoyo