Karakteristik Fisik, Kimia, dan Sensoris Fruit Leather Pisang Ambon (Musa paradisiaca S.) dengan Penambahan Gula dan Karagenan (Physical, Chemistry and Sensoric Characteristics of Ambon Banana (Musa paradisiaca S.) Fruit Leather with Added Sugar and Carrageenan)

Abstract

Fruit leather is generally a thin sheet with a thickness of 2-3 mm, 10-20% water content, plastis texture, was a consistency and a specific taste according to the type of fruit used. Ambon banana has a low pectin content that requires a gel-forming agent to produce the desired texture. One of the commonly used gelling materials is carrageenan. The purpose of the study was to determine the effect of additional sugar and carrageenan concentration on physical, chemical, and sensory characteristics of fruit leather of Ambon banana and to determine the amount of additional of sugar and carrageenan concentration according to sensory data to produce fruit leather with good sensory characteristics. This study used Completely Randomized Design (RAL) consisting of two factors and three replications. The first factor were the percentage of sugar consisting of 5%, 10%, and 15%. The second factor were the percentage of carrageenan consisting of 0.3%, 0.6%, and 0.9%. Analysis parameters were carried out the physical characteristics (lighness, texture, tensile strength, and elongation), chemical characteristics (moisture content and ash content), as well as sensory characteristics (color, taste, aroma, texture and overall). The data obtained was processed using a fingerprint analysis analysis of variance using Minitab program V.1.7. If there was a significant difference or influence, then a tukey test on test level α ≤ 5% was used. The result of these research showed that the production of fruit leather of banana Ambon with the concentration of sugar and carrageenan added has a significantly characteristic sensory taste and texture, while no significant effect on the sensory characteristics of color, aroma, overall, physical characteristics (lightness, texture, elongation and tensile strength) and chemical characteristics (ash and water content). Determination of the best treatment in this study was found on A2B1 treatment using 10% sugar concentration and 0.3% carrageenan with a very liking assessment as follows 3% color; aroma 13%; 17% texture; 13% taste; and overall 13% with a total value of 59%.