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All Journal Jurnal Teknologi Dan Industri Pangan Jurnal Dedikasi Jurnal Gamma Jurnal Pangan dan Agroindustri agriTECH INDONESIAN JOURNAL OF PHARMACY Jurnal Sains dan Teknologi Pangan AGRISAINTIFIKA Jurnal Ilmu-ilmu Pertanian Jurnal Aplikasi Teknologi Pangan JMM (Jurnal Masyarakat Mandiri) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Agritrop : Jurnal Ilmu-Ilmu Pertanian (Journal of Agricultural Science) JAPI (Jurnal Akses Pengabdian Indonesia) Journal of Community Service and Empowerment Food Technology and Halal Science Journal JAPI: Jurnal Akses Pengabdian Indonesia

Damat, Damat

Universitas Muhammadiyah Malang

Author-ID : 249048

Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Medicine & Pharmacology Nursing Public Health Social Sciences Other

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Kajian Kajian Subtitusi Pati Garut (Maranta arundinacea) Alami Dan Termodifikasi Pada Karakteristik Roti Manis Dengan Penambahan Tepung Kacang Merah Aldi Riyansah; Desiana Nuriza Putri; Damat Damat
Food Technology and Halal Science Journal Vol. 2 No. 1 (2019): Januari
Publisher : Universitas Muhammadiyah Malang

The current pattern of public consumption leads to practical food products in the presentation, such as noodles, bread, and other snacks. This consumption pattern has resulted in increased demand for starch-based foodstuffs. The use of wheat flour that makes Indonesia continues to increase the percentage of imported food every year. The use of natural and modified starch is functioning as a substitute for wheat flour. The starch has a resistant starch. Resistant starch is a starch that can not be digested by digestive enzymes and resistant to stomach acid so it can reach the large intestine to be fermented by probiotic bacteria. This study aims to determine the effect of substitution of natural and modified starch by adding red bean flour to the physical-chemical characteristics of sweet bread. The research was conducted by using Rancangan Acak Kelompok (RAK) two factors. The factor I is the composition of wheat flour and garut starch with 6 levels of natural garut starch 90%: 10%, 80%: 20%, 70%: 30% and modified starch 90%: 10%, 80%: 20%, 70%: 30%. Factor II is the added red kidney bean flour with 2 levels is 5% and 10%. The parameters of this research are texture, pore uniformity, proximate analysis, and organoleptic test.

Characteristics Characteristic Of Chemical Rice Analog Based On Arrowroot Starch (Maranta arundinacea) With The Addition Of Kelor Leaf (Moringa oleifera) and Broccoli Pulp Damat Damat; Ayu Andini; Mujianto Mujianto
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

This research studied the effect of different sources and the percentage of chlorophyll on the quality of analog rice. This study uses Nested design with the first factor as the nest is the source of chlorophyll and second as a nested factor is the concentration of chlorophyll (5%, 7.5%, and 10%). The analysis tested was moisture content, ash, protein, lipid, fiber, carbohydrate, total calories, antioxidant activity, and total chlorophyll. After cooking, the rice conducted the sensory test (appearance, flavor, aroma, texture), antioxidant activity, and total chlorophyll. The results showed that the addition of chlorophyll sources and the percentage of chlorophyll affect moisture, ash, protein, fat, carbohydrate, fiber, total calories, antioxidant activity, total chlorophyll, and the appearance of analog rice as well as no effect on the flavor, texture, and aroma of analog rice. This research resulted that the lowest moisture of 8.22% derived from the treatment of 5% kelor leaf, the highest carbohydrate of 90.58% from the treatment of 5% broccoli pulp, the highest antioxidant activity in rice of 22.118% from treatment 10% broccoli pulp as well as the highest chlorophyll in rice of 10%, 2.72 mg/L from the treatment of kelor leaf.

Karakteristik Sifat Fisiko-Kimia Mi Basah Subtitusi Tepung Sorgum (Sorghum bicolor L. Moench) Diperkaya Serat Rumput Laut (Gracilaria sp.) Alifianti Nur Waqiah; Damat Damat; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 2 No. 2 (2019): Juni
Publisher : Universitas Muhammadiyah Malang

Noodles are consisting of main high protein flour. Data consumption of noodles in 2014 in Indonesia gain 2,2 million ton, this number was going high gradually in every next year. The substitute material which has similarities with what has been used in the last decade is sorghum starch. The aim of this study was to determine the effect of the composition of sorghum starch with seaweed pulp. The research method in is factorial Randomized Block Design (RBD). The first factor used was the difference in the ratio of wheat flour with sorghum starch which was added at 80:20; 60:40; 50:50 Factor II is the addition of seaweed which is 10%, 20%, and 30%. Quality starch noodles within analysis: water content, ash content, protein content, fat content, crude fiber content, and organoleptic (texture, taste, color, and aroma (smell)). The best results were obtained in the T1R1 treatment which got rank 1 with water content 33.38%, ash content 2.05%, protein content 8.31%, fiber content 12.92%, fat content 1.22%, organoleptic aroma 2.94 with aroma value "Quite tasty", organoleptic texture 3.76 with a value of "springy", color organoleptic 3.73 which is "attractive", organoleptic taste 3.76 that is "delicious".

Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog Silvia Khilmi; Damat Damat; Elfi Anis Saati
Food Technology and Halal Science Journal Vol. 3 No. 1 (2020): Januari
Publisher : Universitas Muhammadiyah Malang

Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.

Kajian Pembuatan Beras Analog Berbasis Tepung Komposit dengan Penambahan Konsentrasi Bubur Rumput Laut (Gracilaria sp.) dan Gliserol Monostearat Damat Damat; Rizma Amalia Natazza; Vritta Amroini Wahyudi
Food Technology and Halal Science Journal Vol. 3 No. 2 (2020): Juni
Publisher : Universitas Muhammadiyah Malang

Rice consumption is estimated to increase along with the increase in population every year. Analog rice is one alternative to functional food diversification and was expected to help reduce people's dependence on rice consumption. The addition of seaweed and glycerol monostearate in the study was intended to improve the shape of rice grains from previous studies which were sticky so that the shape of the rice was lost, enriching antioxidants and fiber from analog rice. The purpose of this study was to determine the interaction and effect of the addition of seaweed pulp extracts and glycerol monostearate to analog rice. The design of this study is a factorial randomized block design (RBD-F). Factor I is seaweed with 3 levels of concentration {1%, 2%, 3%}, factor II is glycerol monostearate with 4 levels of concentration {1%, 2%, 3%, 4%}. The results of the study the highest value on the water content of the addition of seaweed 3% by 7.51%; carbohydrate glycerol monostearate level of 1% was 91.78%; the antioxidant activity of rice and rice in seaweed concentration of 3% by 27.35% and 25.57%; The highest value of rice fiber and rice in the treatment of Seaweed 3% and GMS 3% by 1.53% and 1.63%. Organoleptic results in the form of appearance (5.33 = interesting), taste (4.44 = somewhat like), fondness (4.33 = somewhat like), aroma (2.67 = not fishy), and texture (2.33 = not sticky).

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK SNACK BAR BERBASIS TEPUNG AMPAS TAHU, TEPUNG KACANG MERAH (Phaseolus vulgaris L.) DAN KACANG KEDELAI (Glycine max.) Hadad Alwi Alwi; Damat Damat; Desiana Nuriza Putri
Food Technology and Halal Science Journal Vol. 4 No. 1 (2021): Januari
Publisher : Universitas Muhammadiyah Malang

The use of tofu dregs flour, red bean flour and chopped soybeans alarms to enrich the fiber and protein nutrition from the snack bar. The purpose of this study was to determine the interaction and effect of the addition of tofu pulp and red bean flour with soybeans on the physicochemical and organoleptic snack bars. The research used factorial randomized block design (RBD), the first factor was the ratio of the addition of tofu pulp flour and red bean flour with treatment T1 (14%; 86%), T2 (29%; 71%), T3 (43%; 57%) and the second factor was the addition of soybeans treated with K1 (10%), K2 (20%), K3 (30%). The results of the treatment of tofu dregs flour and red bean flour showed that the ash content in the T1 treatment (14%; 86%) was 3.20%, the fiber content in the T3 treatment (43%; 57%) was 6.54%, the protein content in T1 treatment (14%; 86%) namely 5.01%, organoleptic aroma test on T1 treatment (14%; 86%) namely 5.47 (delicious) and organoleptic taste test in T1 treatment (14%; 86%) namely 5.13 (delicious). The highest yield of chopped peanut treatment was at K1 (10%), namely 46.56 N.

Pengaruh Substitusi Ubi Jalar Putih, Kuning dan Ungu Terhadap Karakteristik Fisikokimia dan Organoleptik Donat Isi Silfi Ernayanti; Sukardi Sukardi; Damat Damat
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Sweet potato is a local food that is easily found in Indonesia. Sweet potatoes contain vitamins, fiber, antioxidants and are also low in calories. Processing of sweet potato-based food products is also still limited, it is necessary to make an effort to increase the selling value of sweet potato. Making donuts substituted with sweet potatoes is one way to achieve diversification of sweet potato-based local food, in addition to reducing the use of wheat flour. The purpose of this study was to determine the effect of white, yellow and purple sweet potatoes and the effect of sweet potato pasta and flour on the physicochemical and organoleptic characteristics of stuffed donuts. This study used statistical analysis with a factorial randomized block design. Some of the treatments given in this study were types of white, yellow and purple sweet potatoes as well as substitution of 25% sweet potato pasta and 7.5% sweet potato flour. Based on the results of the study, it was known that the treatment of various types of sweet potato pasta and flour had no effect on water content, fat content, protein content, flavonoid content, aroma, texture and taste of stuffed donuts, but the treatment of white, yellow and purple sweet potatoes had an effect on antioxidant activity. and the color of the filling donut. The best treatment based on the physicochemical characteristics of antioxidant activity 74.9% and color organoleptic test 4.36, texture 4.28 and taste 4.52 obtained from yellow sweet potato paste treatment of 25% on donut dough. Keywords: donuts, effect, flour, paste, sweet potatoes. Abstrak. Ubi jalar merupakan pangan lokal yang mudah ditemukan di Indonesia. Ubi jalar mengandung vitamin, serat, antioksidan dan juga rendah kalori. Pengolahan produk pangan berbasis ubi jalar juga masih terbatas, maka perlu dilakukan suatu upaya untuk menambah nilai jual dari ubi jalar. Pembuatan donat yang disubstitusi dengan ubi jalar merupakan salah satu cara mewujudkan diversifikasi pangan lokal berbasis ubi jalar, selain itu juga untuk mengurangi penggunaan tepung terigu. Tujuan penelitian ini untuk mengetahui pengaruh ubi jalar putih, kuning dan ungu serta pengaruh ubi jalar pasta dan tepung terhadap karakteristik fisikokimia dan organoleptik donat isi. Penelitian ini menggunakan analisis statistik dengan metode rancangan acak kelompok (RAK) faktorial. Beberapa perlakuan yang diberikan pada penelitian ini adalah jenis ubi jalar putih, kuning dan ungu serta substitusi ubi jalar pasta 25% dan ubi jalar tepung 7,5%. Berdasarkan hasil penelitian diketahui bahwa perlakuan berbagai jenis ubi jalar pasta dan tepung tidak berpengaruh terhadap kadar air, kadar lemak, kadar protein, kadar flavonoid, aroma, tekstur serta rasa donat isi, namun perlakuan jenis ubi jalar putih, kuning dan ungu berpengaruh terhadap aktivitas antioksidan dan warna donat isi. Perlakuan terbaik berdasarkan karakteristik fisikokimia aktivitas antioksidan 74.9% dan uji organoleptik warna 4.36, tekstur 4.28 dan rasa 4.52 diperoleh dari perlakuan pasta ubi jalar kuning sebesar 25% pada adonan donat. Kata kunci: donat, pasta, pengaruh, tepung, ubi jalar

Pengaruh Waktu dan Suhu Pengeringan Menggunakan Pengering Kabinet dalam Pembuatan MOCAF (Modified Cassava Flour) dengan Fermentasi Ragi Tape Aisah Aisah; Noor Harini; Damat Damat
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. The purpose of this study, to see the interaction of the effect of drying time and temperature of the carbohydrate content of carbohydrates, the interaction of the effect of coordinated time and temperature on mocaf, and the effect of time and optimal drying temperature of mocaf. The study used a factorial randomized block design with a factor of 1, namely the drying time (8 hours, 12 hours, 24 hours) and factor 2, namely the drying temperature (50°C, 70°C, 80°C). The preliminary stage of this research is soaking the cassava chips with 5% salt. The next step is making yeast fermentation mocaf with drying time and temperature treatment using a cabinet dryer. The parameters analyzed were moisture content, ash content, fat content, protein content, carbohydrate content, and color content. The results showed that the treatment of drying time of 8 hours and drying temperature of 70°C is the best treatment measured by the De Garmo test. The test results showed that the treatment had a water content of 10.08%, a protein content of 0.73%, a fat content of 0.06%, an ash content of 8.35%, carbohydrate content of 80.75%, a brightness level (L) is -11.6, the level of redness (a +) is 3.85, and the level of yellowness (b +) is 9.3. Keywords: Drying Temperature, Drying Time, Modified Cassava Flour, Yeast Tape Fermentation Abstrak. Tujuan penelitian ini, untuk mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kadar karbohidrat mocaf, mengetahui interaksi pengaruh perlakuan waktu dan suhu pengeringan terhadap kecerahan mocaf dan mengetahui interaksi pengaruh waktu dan suhu pengeringan mocaf yang optimal. Penelitian ini menggunakan Rancangan Acak Kelompok Faktorial (RAK Faktorial) dengan faktor 1 yaitu perlakuan waktu pengeringan (8 jam, 12 jam, 24 jam) serta faktor 2 yaitu suhu pengeringan (500C, 700C, 800C). Tahap pendahuluan penelitian ini adalah perendaman chips singkong dengan 5% garam. Tahap selanjutnya adalah pembuatan mocaf fermentasi ragi tape dengan perlakuan waktu dan suhu pengeringan menggunakan pengering kabinet. Parameter yang dianalisis yaitu kadar air, kadar abu, kadar lemak, kadar protein, kadar karbohidrat dan kadar warna. Hasil Penelitian menunjukkan perlakuan waktu pengeringan 8 jam dan suhu pengeringan 700C merupakan perlakuan terbaik yang diukur dengan uji De Garmo. Hasil uji menunjukkan bahwa perlakuan tersebut memiliki kadar air sebesar 10,08%, kadar protein sebesar 0,73%, kadar lemak sebesar 0,06%, kadar abu sebesar 8,35%, kadar karbohidrat sebesar 80,75%, tingkat keceraha (L) sebesar -11,6, tingkat kemerahan (a +) sebesar 3,85, serta tingkat kekuningan (b +) sebesar 9,3. Kata kunci: Fermentasi Ragi Tape, Modified Cassava Flour, Suhu Pengeringan, Waktu Pengeringan

Efektivitas Ekstrak Daun Mangga Dengan Etanol 96% sebagai Pengawet Alami Terhadap Masa Simpan Ikan Lemuru Pada Suhu Rendah Bahtyar Hardyansyah Syihab; Damat Damat; Joko Susilo Utomo
Food Technology and Halal Science Journal Vol. 4 No. 2 (2021): Juni
Publisher : Universitas Muhammadiyah Malang

Abstract. Indonesia is the highest fish producer in the world after China and Peru. Fish is a food that is easily damaged, one of which is lemuru fish, which is a fish with high production yields in Indonesia, therefore it is necessary to preserve lemuru. Preservation is a way to prevent damage to lemuru fish, one way is preservation using mango leaf extraction. Mango leaves contain substances that are antibacterial. This study aims to analyze the effectiveness of mango leaf extract as a natural preservative on the shelf life of lemuru fish at low temperatures. The research was carried out at the UPT Laboratory for Quality Testing and Development of Marine and Fisheries Products in Banyuwangi (PMP2KP). The research was conducted using factorial Completely Randomized Design (CRD) method. The mango leaf extract was treated with a dose of 0%, 10%, 20% and 30% soaking time for 30 minutes, then stored at low temperature (5 ^ ° C -10 ^ ° C). Observations were made on day 0, 2 and 4 for lemuru. The parameters observed included microbiology, namely TPC, chemistry, namely protein content, water content, pH and histamine and also organoleptic testing. The results showed that the use of mango leaf extract with a concentration of 20% in lemuru during low temperature storage had the longest shelf life of up to two days with a total bacterial value of 8.4 x10 ^ 3 cfu / g, the degree of acidity of 6.32 levels of protein. 17.28%, water content of 73.31% and histamine 30.11 ppm. Keywords: histamine, lemuru fish, mango leaf extract, moisture content, protein. Abstrak. Indonesia merupakan penghasil ikan tertinggi di dunia setelah China dan Peru. Ikan merupakan salah satu bahan pangan yang mudah rusak salah satunya adalah ikan lemuru merupakan ikan dengan hasil produksi cukup tinggi di Indonesia maka dari itu perlu pengawetan ikan lemuru. Pengawetan merupakan cara untuk mencegah kerusakan pada ikan lemuru, salah satu cara adalah pengawetan dengan menggunakan ekstraksi daun mangga. Daun mangga memiliki kandungan zat yang bersifat antibakteri. Penelitian ini bertujuan untuk menganalisis efektivitas ekstrak daun mangga sebagai pengawet alami terhadap masa simpan ikan lemuru pada suhu rendah. Penelitian dilaksanakan di Laboratorium UPT Pengujian Mutu dan Pengembangan Produk Kelautan dan Perikanan Banyuwangi (PMP2KP). Penelitian dilakukan menggunakan metode Rancangan Acak Lengkap (RAL) faktorial. Perlakuan ekstrak daun mangga dengan dosis 0%, 10%, 20% dan 30% lama perendaman 30 menit, kemudian disimpan pada suhu rendah ( - ). Pengamatan dilakukan pada hari ke 0, 2 dan 4 untuk ikan lemuru. Parameter yang diamati meliputi mikrobiologi yaitu TPC, kimia yaitu kadar protein, kadar air, pH dan histamine dan juga pengujian organoleptik. Hasil penelitian menunjukkan bahwa penggunaan ekstrak daun mangga dengan konsentrasi 20% pada ikan lemuru selama penyimpanan suhu rendah memiliki masa simpan yang paling lama yaitu hingga dua hari dengan nilai total bakteri 8,4 x cfu/g, derajat keasaman 6,32 kadar protein 17,28%, kadar air 73,31% dan histamine 30,11 ppm. Kata kunci: kadar air, ekstrak daun mangga, histamin, ikan lemuru, protein.

Karakteristik Fisikokimia Fruit Leather Apel Manalagi (Malus sylvestris) dengan Penambahan Ekstrak Bunga Telang (Clitoria ternatea) dan Gum Arab Siti Rima Pratiwi Putri; Elfi Anis Saati; Damat Damat
Food Technology and Halal Science Journal Vol. 5 No. 1 (2022): Januari
Publisher : Universitas Muhammadiyah Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22219/fths.v5i1.18759

Abstract. Manalagi apple is Malanglocal apple that has high pectin content,so it has potential to be processed into fruit leather. However, manalagi apple fruit leather has unattractive color and weak plasticity. The solution that can be used are using natural dye from anthocyanin pigment of butterfly pea flower and gum arabic as hydrocolloid. This research was conducted to determine the interaction, effect and best treatment of differences in concentration of butterfly pea flower extract and gum arabic on the physicochemical characteristics of manalagi apple fruit leather. This study used factorial randomized block design. Factor I is the concentration of butterfly pea flower extract, namely T0 (0%), T1 (5%), T2 (10%), T3 (15%), while the factor II is the concentration of gum arabic, namely G1 (0.9%), G2 (1.2%), G3 (1.5%) with consistent concentration of manalagi apple slurry. The results showed there is interaction between concentration of butterfly pea flower extract and gum arabic on organoleptic scores of manalagi apple fruit leather. Concentration of butterfly pea flower extract significantly affects pH, tensile strength, color intensity, antioxidant activity and organoleptic scores of fruit leather. Concentration of gum arabic significantly affects water content, pH, tensile strength and organoleptic scores of fruit leather. The combination of T3G3 (butterfly pea flower extract 15% and arabic gum 1,5%) treatment produce the best fruit leather which has attractive appearance (3,92), apple-specific aroma (3,64) and delicious taste (3,68), water content 13.23%, pH value 3.91, tensile strength 26.35 N, brightness level (L) 41.4, redness level (a+) +6.7, bluish level (b-) -0.6, antioxidant activity 90.62% and total anthocyanin 1.06 mg/L. Abstrak. Apel manalagi merupakan apel lokal Malang dengan kandungan pektin tinggi, sehingga berpotensi diolah menjadi fruit leather. Namun fruit leather apel manalagi memiliki kekurangan pada warna dan tekstur. Solusi yang dapat digunakan adalah penggunaan pewarna alami dari pigmen antosianin bunga telang dan gum arab sebagai hidrokoloid. Penelitian ini bertujuan untuk mengetahui interaksi, pengaruh dan perlakuan terbaik dari perbedaan konsentrasi penambahan ekstrak bunga telang dan gum arab terhadap karakteristik fisiokimia fruit leather apel manalagi. Penelitian menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor 1 ialah konsentrasi ekstrak bunga telang yaitu T0 (0%), T1 (5%), T2 (10%), T3 (15%), sedangkan faktor II ialah konsentrasi gum arab yaitu G1 (0,9%), G2 (1,2%), G3 (1,5%) dengan konsentrasi bubur apel manalagi yang konsisten. Hasil penelitian menunjukkan, bahwa terdapat interaksi konsentrasi ekstrak bunga telang dan gum arab terhadap skor organoleptik fruit leather. Perbedaan konsentrasi ekstrak bunga telang berpengaruh nyata terhadap pH, kuat tarik, intensitas warna, aktivitas antioksidan dan skor organoleptik fruit leather. Perbedaan konsentrasi gum arab berpengaruh nyata terhadap kadar air, pH, kuat tarik dan skor organoleptik fruit leather. Kombinasi perlakuan T3G3 (ekstrak bunga telang 15% dan gum arab 1,5%) menghasilkan fruit leather terbaik dengan kenampakan menarik (3,92), aroma khas apel (3,64) dan rasa enak (3,68), kadar air 13,23%, pH 3,91, kuat tarik 26,35 N, tingkat kecerahan (L) 41,4, tingkat kemerahan (a+) +6,7, tingkat kebiruan (b-) -0,6, aktivitas antioksidan 90,62% dan total antosianin 1,06 mg/L

Co-Authors ., Haryadi Afifah Husna Ahmad Wahyudi Aisah Aisah Aldi Riyansah Alifianti Nur Waqiah Anas Tain Anik Wahyuningsih Ari Rizki Yuspita Ningrum Ayu Andini Ayu Lestari Bahtyar Hardyansyah Syihab Cahyanto, M. N. Desiana Nuriza Putri Desiana Nuriza Putri Desiana Nuriza Putri Devi Dwi Siskawardani Devi Dwi Siskawardani Dyan Ningtyastuti Elfi Anis Saati Elfi Anis Saati Elfi Anis Saati Elfi Anis Saati Erika Novena Santoso Erika Novena Santoso Hadad Alwi Alwi Handjani, Hany Hanif Alamudin Manshur Hanif Alamudin Mansur Hany Handjani Hartatik, Tias Dwi Haryadi Haryadi Imbang . Imbang ., Imbang Joko Susilo Utomo Khairani Permatasari Lili Zalizar Marsono, Y. Mochammad Wachid Muhammad Alif Rian Muhammad Nur Cahyanto Mujianto Mujianto Nafidzah Nur Nimas Aura Sukma Noor Harini Noor Harini Nurkhozin Azis Nurkhozin Azis, Nurkhozin Okta Pringga Pakpahan Okta Pringga Pakpahan Putri Khairi Haditama Racita Sekar Mauliddyah Rista Anggriani Rizma Amalia Natazza Rosalia Rachma Oktavianasari S. Sukardi Silfi Ernayanti Silvia Khilmi Siti Rima Pratiwi Putri Sri Winarsih Sri Winarsih Sri Winarsih Sujono Sujono Sukardi Sukardi Ta’in, Anas Tiara Ayu Paramita Uswatun Chasanah Uswatun Khasanah Vritta Amroini Vritta Amroini Wahyudi Vritta Amroini Wahyudi W. Warkoyo Warkoyo . Wehandaka . Wehandaka ., Wehandaka Y. Marsono Yusrina Maghfiro

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