Karakteristik Fisikokimia Fruit Leather Apel Manalagi (Malus sylvestris) dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) dan Gum Arab - Siti Rima Pratiwi Putri; Elfi Anis Saati; Damat Damat (Universitas Muhammadiyah Malang, 2022)
Abstract. Manalagi apple is Malanglocal apple that has high pectin content,so it has potential to be processed into fruit leather. However, manalagi apple fruit leather has unattractive color and weak plasticity. The solution that can be used are using natural dye from anthocyanin pigment of butterfly pea flower and gum arabic as hydrocolloid. This research was conducted to determine the interaction, effect and best treatment of differences in concentration of butterfly pea flower extract and gum arabic on the physicochemical characteristics of manalagi apple fruit leather. This study used factorial randomized block design. Factor I is the concentration of butterfly pea flower extract, namely T0 (0%), T1 (5%), T2 (10%), T3 (15%), while the factor II is the concentration of gum arabic, namely G1 (0.9%), G2 (1.2%), G3 (1.5%) with consistent concentration of manalagi apple slurry. The results showed there is interaction between concentration of butterfly pea flower extract and gum arabic on organoleptic scores of manalagi apple fruit leather. Concentration of butterfly pea flower extract significantly affects pH, tensile strength, color intensity, antioxidant activity and organoleptic scores of fruit leather. Concentration of gum arabic significantly affects water content, pH, tensile strength and organoleptic scores of fruit leather. The combination of T3G3 (butterfly pea flower extract 15% and arabic gum 1,5%) treatment produce the best fruit leather which has attractive appearance (3,92), apple-specific aroma (3,64) and delicious taste (3,68), water content 13.23%, pH value 3.91, tensile strength 26.35 N, brightness level (L) 41.4, redness level (a+) +6.7, bluish level (b-) -0.6, antioxidant activity 90.62% and total anthocyanin 1.06 mg/L. Abstrak. Apel manalagi merupakan apel lokal Malang dengan kandungan pektin tinggi, sehingga berpotensi diolah menjadi fruit leather. Namun fruit leather apel manalagi memiliki kekurangan pada warna dan tekstur. Solusi yang dapat digunakan adalah penggunaan pewarna alami dari pigmen antosianin bunga telang dan gum arab sebagai hidrokoloid. Penelitian ini bertujuan untuk mengetahui interaksi, pengaruh dan perlakuan terbaik dari perbedaan konsentrasi penambahan ekstrak bunga telang dan gum arab terhadap karakteristik fisiokimia fruit leather apel manalagi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor 1 ialah konsentrasi ekstrak bunga telang yaitu T0 (0%), T1 (5%), T2 (10%), T3 (15%), sedangkan faktor II ialah konsentrasi gum arab yaitu G1 (0,9%), G2 (1,2%), G3 (1,5%) dengan konsentrasi bubur apel manalagi yang konsisten. Hasil penelitian menunjukkan, bahwa terdapat interaksi konsentrasi ekstrak bunga telang dan gum arab terhadap skor organoleptik fruit leather. Perbedaan konsentrasi ekstrak bunga telang berpengaruh nyata terhadap pH, kuat tarik, intensitas warna, aktivitas antioksidan dan skor organoleptik fruit leather. Perbedaan konsentrasi gum arab berpengaruh nyata terhadap kadar air, pH, kuat tarik dan skor organoleptik fruit leather. Kombinasi perlakuan T3G3 (ekstrak bunga telang 15% dan gum arab 1,5%) menghasilkan fruit leather terbaik dengan kenampakan menarik (3,92), aroma khas apel (3,64) dan rasa enak (3,68), kadar air 13,23%, pH 3,91, kuat tarik 26,35 N, tingkat kecerahan (L) 41,4, tingkat kemerahan (a+) +6,7, tingkat kebiruan (b-) -0,6, aktivitas antioksidan 90,62% dan total antosianin 1,06 mg/L