<![CDATA[ABSTRACTFruit leather is kind of processed food products derived from the dried pulp slurry until the water had 10-15%. The criteria for manufactured of fruit leather was determined by the sugar, fiber and acid. The fruit hadused was red dragon fruit, which had a high fiber. The study was aimed to get the best combination of reddragon fruit (Hylocereus polyrhizus) and mango (Mangifera indica Linn). The research used a CompleteRandomized Design (CRD) with 5 treatments and 3 replications. The treatments were N4M0 (Red dragon fruit100% : mango 0%), N3M1 (Red dragon fruit 75% : mango 25%), N2M2 (Red dragon fruit 50% : mango 50%),N1M3 (Red dragon fruit 25% : mango 75%) and N0M4 (Red dragon fruit 0% : mango 100%). The dataobtained were analyzed statistically using Anova and DNMRT at 5%. The results show that ratio of reddragon fruit and mango by affected the degree of acidity (pH), water, ash, crude fiber and total sugar contentsas well as organoleptic test. The best treatment of fruit leather from this research was N1M3 which had water11,00%, ash 0,63%, degree of acidity (pH) 5,36, crude fiber 7,34%, total sugar 59,57%, reddish yellow color,a little bit red dragon fruit flavour and mango flavour, sweetness taste, springy texture and overall assesmentof fruit leather was preferred by the panelist’.Key words: Fruit leather, red dragon fruit and mango.]]>
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