<![CDATA[Selada air memiliki potensi sumber bahan pangan yang sangat baik bagi tubuh, namun pemanfaatan selada air masih sangat rendah, maka dilakukan inovasi penganekaragaman olahan sayuran dengan mengolah menjadi vegetable leather. Cita rasa selada air yang khas, pahit sedikit manis, membutuhkan penambahan gula. Hal ini menyebabkan peningkatan kadar energi produk. Pemanis rendah energi stevia digunakan sebagai solusi alternatif pengganti gula. Tujuan penelitian ini adalah mengetahui pengaruh penambahan pemanis alami stevia terhadap serat pangan dan total energi vegetable leather selada air. Penelitian ini merupakan penelitian eksperimental dengan desain Rancangan Acak Lengkap dengan kelompok sampel penambahan atevia, yaitu S1 (0%), S2 (0,1%), S3 (0,5%) dan S4 (1%) dengan 2 kali ulangan sampel dan 3 kali ulangan analisis. Sampel kemudian dianalisis kadar serat pangan dan total energi. Analisis statistik yang digunakan untuk data kadar serat pangan dan total energi adalah ANOVA dengan derajat kemaknaan 95%, dilanjutkan dengan tukey untuk mengetahui perbandingan antar rata-rata. Hasil penelitian menunjukkan bahwa terdapat perbedaan yang signifikan (p=0,000) pada penambahan pemanis alami stevia terhadap kadar serat pangan vegetable leather selada air. Terdapat perbedaan yang signifikan (p=0,000) pada penambahan pemanis alami stevia terhadap kadar total energi vegetable leather selada air.AbstractWatercress has a potential source of food that is good for the body, but the utilization of watercress is still very low, then processed vegetables innovation done by processing into vegetable leather. Flavor of watercress, bitter sweet, requires the addition of a little sugar. This causes increased levels of energy products. Low energy sweetener stevia are used as a sugar substitute alternative solutions. The purpose of this research is to know the influence of addition of natural sweetener stevia against total energy food fiber vegetable leather watercress. This research is experimental research with Random Draft design complete with a sample group addition of atevia, namely S1 (0%), S2 (0.1%), S3 (0.5%) and S4 (1%) with sample repeats 2 times 3 times and repeat the analysis. The samples are then analyzed the levels of food fibre and total energy. Statistical analysis of data that are used for food and fiber levels total energy is ANOVA with the degree of significance of 95%, followed by the tukey to know comparison between the average. The results showed that there was a significant difference (p = 0.000) in addition to the natural sweetener stevia against levels of food fiber vegetable leather watercress. There is a significant difference (p = 0.000) in addition to the natural sweetener stevia against total energy levels of vegetable leather watercress. ]]>
