Widyasari, Elsa (2024) KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER JAMBU BIJI MERAH (Psidium guajava) : PEPAYA (Carica papaya) DAN PENAMBAHAN RUMPUT LAUT (Eucheuma cottoni). Undergraduate thesis, UPN Veteran Jawa Timur.
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Abstract
In this study, fruit leather products will be made from guava and papaya fruits. Guava has a high antioxidant content, while papaya has a sufficiently high pectin content, which plays a role in the gel formation during the production of fruit leather. The elasticity of fruit leather is also influenced by a component of the material. Seaweed is added to improve the elasticity of fruit leather, making it flexible and less prone to breakage when rolled. Seaweed contains carrageenan, a gel-forming substance that binds water, resulting in the elastic texture of fruit leather. The aim of this research is to investigate the influence of the proportion of red guava to papaya and the addition of seaweed on physicochemical properties. This study uses a Completely Randomized Design (CRD) with a factorial pattern of two factors and two replications. Factor I is the proportion of guava to papaya (w/w) 70:30, 60:40, 50:50. Factor II is the concentration of seaweed 10%, 15%, 20%. Based on the research results, the best treatment is the guava to papaya proportion of 60:40 (w/w) with a seaweed concentration of 20%, resulting in fruit leather with a water content of 16.19%, water activity (aw) of 0.503, crude fiber content of 4.085%, antioxidant activity of 29.615%, and organoleptic characteristics including a color rating of 3.30 (neutral), taste 3.45 (neutral), aroma 3.35 (neutral), and texture 3.60 (neutral).
| Item Type: | Thesis (Undergraduate) | ||||||||
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| Subjects: | Q Science > QC Physics Q Science > QD Chemistry |
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| Divisions: | Faculty of Engineering > Departement of Food Engineering | ||||||||
| Depositing User: | Elsa Elsa Widyasari | ||||||||
| Date Deposited: | 11 Jan 2024 02:37 | ||||||||
| Last Modified: | 11 Jan 2024 02:37 | ||||||||
| URI: | http://repository.upnjatim.ac.id/id/eprint/19525 |
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