Pemanfaatan Buah Mengkudu (Morinda citrifolia) dan Kelopak Bunga Rosela (Hibiscus sabdariffa LINN) untuk Pembuatan Fruit Leather

https://doi.org/10.22146/agritech.9781

Sri Winarti(1*)

(1) Jurusan Teknologi Pangan, Fakultas Teknologi Industri, Universitas Pembangunan Nasional Jawa Timur Jl. Rungkut Madya, Surabaya, 60294
(*) Corresponding Author

Abstract


The research about production of fruit leather from morinda-roselle with variation the proportion and added bind- ing agent was carried out. Fruit leather is a food product like the skin, having consistency and special taste from the special fruits. In Indonesia, fruit leather is a new product, because it has not been found at the market, but in overseas this product is very famous as the snack food. The purpose of this research were to find the best proportion between morinda and roselle, which is preferable for consumers and to find the best binding agent to produce fruit leather from morinda-rosella. Experimental design employed in this research was Randomized Complete Design, analysis data with ANOVA. When the data showed significant results was further analyzed with DMRT. The result showed that the best proportion of morinda-roselle was 2:8 (w/w), with the consumers preference scores of colour, taste, and texture were 3.96, 4.28 and 4.20 respectively. The produced fruit leather had water content 8,25 %, anthocyanin content 55,40 mg/100 g, vitamin C content 11,60 mg/100 g, total acid 10,69 % as citric acid, fiber content 2,32 % and texture 0,03 mm/g.dt, respectively. The best binding agent for making fruit leather was agar-agar with average score 4.20.

ABSTRAK

Telah dilakukan penelitian tentang pemanfaatan buah mengkudu dan kelopak bunga rosela untuk pembuatan fruit leather, suatu produk makanan yang berbentuk lembaran tipis seperti kulit yang mempunyai konsistensi dan rasa khas jenis buah yang digunakan. Tujuan dari penelitian ini adalah untuk menemukan perbandingan terbaik antara buah mengkudu dan kelopak bunga rosela dan mencari jenis binding agent yang paling cocok untuk pembuatan fruit leather buah mengkudu dan kelopak bunga rosela. Percobaan menggunakan Rancangan Acak Lengkap (RAL), data yang diperoleh dianalisis dengan ANAVA, jika terdapat perbedaan nyata dilanjutkan dengan uji DMRT. Hasil penelitian menunjukkan bahwa perbandingan buah mengkudu dan kelopak bunga rosela terbaik untuk pembuatan fruit leather adalah 2:8 (b/b), dengan nilai kesukaan rasa dan tekstur tertinggi yaitu 4,28 dan 4,20, sedangkan penilaian warna 3,96. Fruit leather yang dihasilkan dari perlakuan ini memiliki kadar air 8,24 %, kadar anthosianin 55,40 mg/100 g, kadar vitamin C 11,59 mg/100 gram, total asam sebagai asam sitrat 10,69 %, kadar serat 2,32 % dan tekstur 0,03 mm/g.dt); bahan pengikat (binding agent) yang paling baik digunakan untuk pembuatan fruit leather mengkudu-rosela adalah agar-agar dengan nilai rata-rata tekstur tertinggi yaitu 4,20.


Keywords


Fruit leather; morinda; roselle; binding agent

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.9781

Article Metrics

Abstract views : 2546 | views : 2193

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Agritech has been Indexed by:


Agritech (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats