Karakteristik Fisik, Organoleptik, dan Antioksidan Fruit Leather Kulit Buah Nanas (Ananas Comosus (L.) Merr) Variasi Gula dan Sirup Glukosa

Abstract

The utilization of pineapple peel waste as a functional food raw material is an alternative approach to increase the added value of agro-industrial by-products while reducing environmental pollution. Pineapple peel contains fiber, pectin, and phenolic compounds that have the potential to be processed into fruit leather products. This study aimed to analyze the effect of total sweetener variation and sweetener composition on the physical characteristics, antioxidant properties, and organoleptic acceptance of pineapple peel fruit leather. The research employed a 3×2 factorial Completely Randomized Design (CRD) with two factors, namely total sweetener concentration (10%, 20%, and 30%) and sweetener composition (100% granulated sugar and a combination of 80% granulated sugar : 20% glucose syrup). Observed parameters included physical tests in the form of tensile strength and elongation, antioxidant activity through inhibition tests, and organoleptic evaluation including color, aroma, texture, taste, and overall acceptance. Data were analyzed using ANOVA followed by Duncan’s test at a 5% significance level. The results showed a highly significant interaction between total sweetener concentration and sweetener composition on tensile strength and antioxidant activity, but no significant effect on elongation. The best treatment was A3B2, consisting of 30% total sweetener with a composition of 80% granulated sugar and 20% glucose syrup, producing the highest tensile strength value of 310.25 and the highest organoleptic acceptance in all tested attributes. This formulation produced fruit leather with a more compact, elastic, stable texture and the most preferred sensory characteristics by panelists.