Karakteristik Vegetable Leather Daun Alur (Suaeda maritima) dengan Variasi Konsentrasi Pektin dan Sukrosa

Anggraeni, Sherly Nur (2025) Karakteristik Vegetable Leather Daun Alur (Suaeda maritima) dengan Variasi Konsentrasi Pektin dan Sukrosa. Undergraduate thesis, UPN "Veteran" Jawa Timur.

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Abstract

Suaeda maritima (commonly known as sea blite) is a coastal plant with potential as a functional food ingredient. The antioxidant activity of sea blite has been reported at 80.36%. It also contains vitamin A, beta-carotene, and vitamin E. To enhance its utilization, an innovative product called vegetable leather was developed. Vegetable leather is a food made by crushing and drying vegetables into sheet-like forms with a plastic-like texture. Pectin was added to achieve the desired texture, while sucrose was added to improve taste and texture. This study aimed to determine the physicochemical and organoleptic characteristics of sea blite vegetable leather using different concentrations of pectin (1%, 2%, 3%) and sucrose (15%, 20%, 25%). A two-factor Completely Randomized Design (CRD) with two replications was employed. Data were analyzed using Analysis of Variance (ANOVA) at 5% significance and further tested using Duncan’s Multiple Range Test (DMRT) at 5%. The variation in pectin and sucrose concentrations significantly affected moisture content, ash content, total sugar content, antioxidant activity, plastic texture (1st fracture deformation), and color attributes (L*, C, H), but had no significant effect on pH, total phenolic content, and crude fiber content. The treatment with 3% pectin and 25% sucrose yielded the best physicochemical and sensory characteristics. This formulation resulted in a product with 19.48% moisture, 0.0909% ash, pH 3.67, 52.77% total sugar, 56.01% antioxidant activity, 9.72 mg GAE/g total phenolic content, 4.06% crude fiber, and plastic texture with a 1st fracture deformation value of 0.03 mm. The product color showed brightness (L*) of 32.01, chroma (C) of 52.99, and hue angle (H) of 82.41° (yellowish green). Sensory analysis using the QDA method revealed strong dark green color intensity, a distinct vegetal aroma, a weak sweet aroma, a distinct chewy texture, a very weak salty taste, clear sourness, strong sweetness, and a weak sea blite characteristic flavor. Principal Component Analysis (PCA) revealed that the dominant characteristic of the product was its sweet taste. Keywords: vegetable leather, sea blite, Suaeda maritima, pectin and sucrose concentrations

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Rosida, Dedin Finatsiyatull	NIDN 0725127002	dedin.tp@upnjatim.ac.id
Thesis advisor	Pratiwi, Yunita Satya	NIDN 0702067102	yunita.satya.tp@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Sherly Nur Anggraeni

Date Deposited:

17 Jun 2025 06:30

Last Modified:

17 Jun 2025 06:30

URI:

https://repository.upnjatim.ac.id/id/eprint/38098