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All Journal Jurnal Pangan dan Gizi Jurnal AGROTEKNOLOGI Jurnal Teknologi Pangan dan Gizi Biota: Jurnal Ilmiah Ilmu-Ilmu Hayati Agrointek Journal of Food and Life Sciences Jurnal Teknologi Pertanian agriTECH Jurnal Sains dan Teknologi Pangan Jurnal Ilmu Pangan dan Hasil Pertanian Pro Food JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Jurnal Teknologi Pangan dan Hasil Pertanian FaST : Jurnal Sains dan Teknologi Journal of Applied Food Technology TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian Amerta Nutrition Jurnal Teknologi Pertanian Andalas Jurnal Teknologi Hasil Pertanian Pasundan Food Technology Journal (PFTJ) SEMAR Muhammadiyah Journal of Nutrition and Food Science (MJNF)
Pranata, Fransiscus Sinung
Universitas Atma Jaya Yogyakarta
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Journal : Agrointek

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Kualitas selai lembaran ekstrak ubi jalar ungu dengan penambahan pasta ekstrak kulit nanas madu Tarudea, Gisela Cita; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28497

Abstract

Fruit leather is a semi-moist food product that has a distinctive fruit flavour and a compact texture, which is not easily broken, and can be rolled up. Using purple sweet potatoes, rich in dietary fibre, can help increase the fibre content in fruit leather products. Pineapple is a commonly found fruit in Indonesia; pineapple peel is used as a by-product that is seldom used and is only thrown away; it has the potential to be a source of pectin. This study was conducted to determine the chemical, physical, microbiological, and organoleptic quality of fruit leather with the use of purple sweet potato extract with the addition of honey pineapple peel extract paste, as well as to determine the best comparison between purple sweet potato extract and honey pineapple peel extract paste. This study was conducted using the CRD method with variations of purple sweet potato extract and honey pineapple peel extract paste variations as follows: 70:0 (K), 70:3 (A), 70:6 (B), and 70:9 (C). This study showed that the use of purple sweet potato extract and honey pineapple peel extract paste had a significant effect on moisture content, ash content, insoluble fibre content, soluble fibre content, dissolved solids, texture, colour, and organoleptic properties. The fruit leather made in this study has met the TPC and Yeast Mould Count standards regulated by the National Standardisation Agency (2008). Fruit leather with the best quality results from this study is purple sweet potato extract fruit leather with the addition of honey pineapple peel extract paste at 70:9%.
Kualitas permen jeli dengan pasta ekstrak bunga telang dan kulit buah kakao sebagai penstabil alami Saputra, Dian Ariani; Swasti, Yuliana Reni; Pranata, Franciscus Sinung
AGROINTEK Vol 20, No 1 (2026)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v20i1.28536

Abstract

Jelly candy is a popular treat for children, teenagers, and adults alike. The good qualities of jelly candy are its transparency, chewiness, and elasticity. Utilising Clitoria ternatea L. (butterfly pea) flower extract paste and cocoa pod extract paste (Theobroma cacao L.) to make jelly candy. This research aims to determine the quality of jelly candy with butterfly pea flower extract paste and Theobroma cacao pod extract paste in terms of its chemical, physical, microbiological, and panellist preference levels, and to determine the optimal concentration of butterfly pea flower extract paste and cocoa pod extract paste in making jelly candy. This study uses a completely randomized design with variations of butterfly pea flower extract paste and cocoa pod extract paste, 0:0 as control, 2:4, 4:6, and 6:8. Jelly candy in this research has a water content of 12.00-15.26%, a ash content of 0.12-0.35%,  the antioxidant activity of 29.93-68.19%, hardness 44.20-66.05 N, springiness 0.96-0.97, and chewing power 34.54-58.32 N. The most preferred jelly candy was treatment A, which consisted of a 2% fruit peel extract paste and 1% butterfly pea flower. The total plate count and the number of yeast moulds met the quality requirements as specified in SNI 3547.2-2008. The optimal concentration of jelly candy paste is achieved using a combination of butterfly pea flower extract paste and cacao pod extract paste, with a ratio of 2:4.
Co-Authors Agatha, Prima Novi Aida, Yuniarti Alvina, Devi Anisa Safira Kusuma Wardani Anita Gunawan Anna Julie Chandra Priharyanto Atmodjo, P. Kianto Boy Rahardjo Sidharta Cahyanto, Martinus Dwi Clarissa Hanjaya Clarita Angelina Coritama, Claudia Ekawati Purwijantiningsih, Ekawati Engko, Sara Putri F. Nindita Apiliani Putri Febriani, Yunisha Gisela Dian Prasetyani Hariyanto, Sapto Eko Haryo Sukamdani Ivan Pratama Hartoyo Junior, Bekerpin Khilda Azka Krisnani, Fransisca Maria L.M. Ekawati Purwijantiningsih Leonard, Patricia Leonie Margaretha Widya Pangestika Liya Hertanti, Beatrik Maria Sekar Kinanthi Medi Rambu Kareri Emu Oktaviani, Cecilia Anis Oktaviani, Yustina Wanda Dwi Pakalla, Veronika Nersy Paksi Mantara, Crispinus Devico Paramita, Brigitta Laksmi Paramita, Intan Diah Purwijantiningsih , Ekawati Purwijantiningsih, L. M. Ekawati Putra, Libertus Anggit Martini Lunggono Putri, Agatha Dewinta Anesthi Putri, Cindy Yong Kurnia Reni Swasti, Yuliana Saputra, Dian Ariani Setyasih, Martina Sidharta, B. R. Siedharta, Alexander Ryu Souisa, George M. Sudigdo, Parceline Nathalie Sugianto, Emanuella Priscilia Swasti, Yuliana Reni Tarudea, Gisela Cita Wijoyo, Arif Windyasari, Alexandra Paska Selma Yuliana Rani Swasti Yuliana Reni Swasti Zefanya Agatha Chandra