CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE

Abstract

ABSTRACT Mango is a fruit favorite of tropicalpeople and oranges Lime is rich in vitamin C as well abundant availablemoment season harvest. As an easy commoditybroken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them didfruit leather. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observedusingCompleteRandomDesign(RAL)Non-Factorial. Therefore,a sensory test was carried out onthe resulting product on25 panelists no trained. From the results research fruit leather mango with a temperatureof 60 o C is sufficientlypreferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58). Keywords: Drying, Fruit leather, Lime, Mango, Sensory analysis

Keywords

• drying
• fruit leather
• lime
• mango
• sensory analysis