PEMANFAATAN DAGING BUAH PALA (Myristica fragrans H.) DAN PEPAYA (Carica papaya) DALAM PEMBUATAN FRUIT LEATHER

Yuniyati Yuniyati, Sophia G. Sipahelut, Vita N. Lawalata

Abstract


ABSTRACT
Fruit leather is a type of processed food product in the form of thin sheets, has a distinctive fruity taste and aroma, which has a long shelf life, is more practical, and contains lots of nutrients. The purpose of this study was to obtain the best combination of nutmeg puree and papaya puree in the manufacture of fruit leather. This study was an experimental study conducted using a completely randomized design (CRD) consisting of three treatments and three replications, with treatments including P1 (nutmeg puree: papaya puree = 75:25), P2 (nutmeg puree: papaya puree = 50:50), P3 (nutmeg puree: papaya puree = 25:75). The data obtained was analyzed statistically using analysis of variance (ANOVA) and continued with the Duncan New Multiple Range Test (DMRT) at 5% level. The results show that the proportions of nutmeg puree and papaya puree significantly affected the moisture content, ash content, and sensory tests of color, aroma, taste, and elasticity. The best treatment from this study was P3 (nutmeg puree: papaya puree = 25:75) with a water content of 19.33%, ash content of 0.66%, and brownish orange color (3.47), slightly nutmeg flavor (1 .73), slightly nutmeg taste (2.53), and chewy texture (2.97).


Keywords: nutmeg flash puree, papaya puree, fruit leather

ABSTRAK
Fruit leather merupakan salah satu jenis produk olahan pangan berbentuk lembaran tipis, memiliki citarasa dan aroma khas buah, memiliki umur simpan yang panjang, lebih praktis, serta mengandung banyak nutrisi. Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari puree daging buah pala dan puree pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan tiga kali ulangan, dengan perlakuan antara lain: P1 (puree daging buah pala dan puree pepaya 75:25), P2 (puree daging buah pala dan puree pepaya 50:50), P3 (puree daging buah pala dan puree pepaya 25:75). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa proporsi puree daging buah pala dan puree pepaya yang berbeda berpengaruh nyata terhadap kadar air, kadar abu, dan uji sensoris warna, aroma, rasa, dan kekenyalan. Perlakuan terbaik dari penelitian ini adalah P3 (puree daging buah pala dan puree pepaya 25:75) dengan nilai kadar air 19,33%, kadar abu 0,66%, serta warna oranye kecoklatan (3,47), agak beraroma pala (1,73), agak berasa pala (2,53), tekstur kenyal (2,97).

Kata kunci : puree daging buah pala, puree pepaya, fruit leather

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