Pengaruh Penambahan Gum Arab Terhadap Karakteristik Fisikokimia Dan Sensoris Fruit
Item
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Judul
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Pengaruh Penambahan Gum Arab Terhadap Karakteristik Fisikokimia Dan Sensoris Fruit
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Subject
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Teknologi Pangan
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Abstract
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The production of culmination in Indonesia has elevated considerably. The consumption charge of fruits with the aid of Indonesian people is still highly low at 88.56 grams/capita/day. Fruit leather-based is a processed product derived from fruit pulp puree that is dried to a moisture content material below 20%, within the form of skinny sheets which can be rolled up and consumed as snacks. The purpose of this observe become to decide the effect of gum arabic addition on the physicochemical and sensory characteristics of fruit leather-based blended with melon fruit and melon peel. Information had been analyzed the use of One Way Analysis Of Variation (ANOVA) with 95% self assurance stage. If drastically distinct, Duncan's more than one variety take a look at (DMRT) became used. This have a look at used an experimental method with 4 one of a kind ranges of gum arabic concentration evaluation, specifically 0%; 0.4%; 0.6%; and 0.8%. From the 4 ranges of treatment, 2 formulations had been selected, specifically the control formulation and the best formulation from the hedonic technique sensory testing. each remedy became repeated 2 times to achieve four experimental gadgets.
Based totally at the sensory characteristics of melon fruit leather-based and melon skin, the addition of 0.4% gum arabic affects the color and texture parameters. The best treatment of the parameters which have been examined and according to SNI 01-1718-1996 is repetition A1 with the ratio between melon fruit puree and melon rind puree (7:3) and the addition of gum arabic of 0.4%. The fruit leather produced consists of moisture content material of 19.63%, ash content material of 3.86%, and crude fiber content material of 1.94%.
Keyword: arabic gum, fruit leather, melon peel
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Creator
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Amelia Griselda
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Martina Widhi Hapsari
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Publisher
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https://e-journals.unmul.ac.id/index.php/JTAF/article/view/15506
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Department of Agricultural Products Technology, Faculty of Agriculture, Mulawarman University
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Date
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2024
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Language
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Indonesia
