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All Journal E-Dimas: Jurnal Pengabdian kepada Masyarakat Journal of Research and Technology JURNAL PUSTAKA KOMUNIKASI Nivedana : Jurnal Komunikasi dan Bahasa
Anggita, Della
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Journal : Journal of Research and Technology

 1 
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol 5, No 2 (2019)
Publisher : Universitas Nahdlatul Ulama Sidoarjo

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Abstract

Fruit leather is a snack product from puree of fruit look like thin sheeted with a thickness of 2-3mm, easily formed texture, and canâ??t broken when rolled. The raw material used was an extract of podang manggo. The fruit leather texture is influenced by pectin, acid, and sugar, so the addition of kepok banana puree is needed as a source of pectin, and lime juice to reduce pH on mixed puree. The research used Randomized Block Design with 2 factors and repeated 3 times. The first factor was the comparison of podang manggo extract and white kepok banana puree (90%:10%; 80%:20%; 70%:30%). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%).Parametersobserved were yield, pH, moisture content, crude fiber content, reducing sugar content, and organoleptic including aroma, flavor, and texture. The result showed that the best treatment was 80% podang manggo extract, 20% white kepok banana puree, and 0,4% lime juice which fruit leather with characteristics yield 25,5%, pH value 4,2, water content 30,81%, crude fiber content 1,51%, reducing sugar content 55,97%, and the percentage of organoleptic scores of aroma 31,1%, taste 56,6%, and texture 47,7%.
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.
PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA Rejeki, Fungki Sri; Anggita, Della; Wedowati, Endang Retno
Journal of Research and Technology Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019
Publisher : 2477 - 6165

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55732/jrt.v5i2.302

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.
Co-Authors Asih, Situ Endang Retno Wedowati Fungki Sri Rejeki Mulyowati, Lisa Shadikah, Arina Afiyati Sujiono