<![CDATA[ABSTRACT The aim of this research was to find the effect of ratio of roselle pulps and krisantemum juices and pectin addition on the quality flower leather from roselle pulps with krisantemum juices. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of roselle pulps with krisantemum juices (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) and pectin addition (P) : (1%, 1,5%, 2%, 2,5%). Parameters analyzed were moisture content, ash content, vitamin C content, crude fiber content, total soluble solid, total acid, score of organoleptic values of taste, texture, and colour and hedonic of organoleptic values of flavour, colour, taste and texture. The results showed that the ratio of roselle pulps with krisantemum juices had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, score of organoleptic texture and taste and hedonic of organoleptic taste, flavour, and texture. Pectin addition had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, total acid, total soluble content, score organoleptic texture and hedonic organoleptic texture. Interaction of the two factors had significant effect on moisture content and vitamin C content. The ratio of roselle pulps with krisantemum juices of (80%:20%) and pectin addition of (2,5%) produced the best quality of flower leather and more acceptable Keywords : flower leather,krisantemum, pectin, roselle. ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan bubur bunga rosella dengan sari bunga krisantemum dan penambahan pektin terhadap mutu dan uji organoleptik flower leather campuran bubur bunga rosella dengan sari bunga krisantemum. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu perbandingan bubur bunga rosella dengan sari bunga krisantemum (R) : (20%:80% ; 40%:60% ; 60%:40%; 80%:20%) dan jumlah pektin (P) : (1%, 1,5%, 2%, 2,5%). Parameter yang dianalisa adalah kadar air, kadar abu, kadar vitamin C, kadar serat kasar, total asam, total mikroba, uji organoleptik rasa, tekstur dan warna, uji organoleptik hedonik aroma, warna, rasa dan tekstur. Hasil penelitian menunjukkan bahwa perbandingan bubur bunga rosella dengan sari bunga krisantemum memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar vitamin C, kadar abu, kadar serat kasar, nilai skor tekstur, rasa dan nilai hedonik rasa, aroma dan tekstur. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C kadar serat, total asam, total padatan terlarut, uji organoleptik skor tekstur, dan nilai hedonik tekstur. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan kadar vitamin C. Perbandingan bubur bunga rosella dengan sari bunga krisantemum (80%:20%) dan jumlah pektin (2,5%) menghasilkan kualitas flower leather yang terbaik dan lebih diterima Kata kunci : flower leather, krisantemum, pektin, rosella.]]>
