Journal of Research and Technology
Vol. 5 No. 2 (2019): JRT Volume 5 No 2 Des 2019

PROPORSI MANGGA PODANG-PISANG KEPOK DAN KONSENTRASI JERUK NIPIS TERHADAP KARAKTERISTIK FRUIT LEATHER MANGGA

Fungki Sri Rejeki (Unknown)
Della Anggita (Universitas Wijaya Kusuma Surabaya)
Endang Retno Wedowati (Universitas Wijaya Kusuma Surabaya)

Article Info

Publish Date
30 Dec 2019

Abstract

Fruit leather is a snack made from fruit puree in the form of thin sheets, plastic texture, and does not break when rolled. The raw material used was a podang mango extract. The component of pectin, acid, and sugar affect the fruit leather texture. Addition ofkepok banana puree needed as a source of pectin. Furthermore, the addition of ime juice to reduce pH on mixed puree. Randomized Block Design used with two factors and three replications. The first factor was the proportion of podang mango extract and kepok banana puree (90:10; 80:20; 70:30). The second factor was a concentration of lime juice (0%; 0,4%; 0,8%). The parameters observed were yield, pH, moisture content, crude fiber content, reducing sugar content, aroma, flavor, and texture. The research result showed that the best treatment was 80% podang mango extract, 20% kepok banana puree, and 0.4% lime juice.

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Journal Info
Journal of Research and Technology
Website

Abbrev

jrt

Publisher

Universitas NU Sidoarjo

Subject

Chemical Engineering, Chemistry & Bioengineering Engineering Environmental Science Industrial & Manufacturing Engineering

Description

Journal of Research and Technology published since 2015 contains a collection of a selected articles from the results of research and study of literature which is relevant to industrial , chemical, and environment engineering. Target readers of the Journal of Research and Technology are scientists, ...