Kombinasi Bubur Buah Nipah dan Nanas dengan Penambahan Gum Arab pada Mutu dan Karakteristik Sensori Fruit leather

Abstract

The purpose of this research was to get the best treatment from combination of nipa and pineapple fruit pulp with arabic gum addition on the quality and sensory characteristics of fruit leather. The research used experimental method by using a complete randomized design factorial with three repetitions. The first treatment factor was ratio of nipa and pineapple pulp such as B1 (75% : 25%), B2 (50% : 50%), and B3 (25% : 75%). The second factor was arabic gum concentration such as G1 (1%) and G2 (1.2%). Data obtained were statistically analyzed by using analysis of variance and continued with Duncan’s New Multiple Range Test at 5% level. The results showed that ratio of nipa and pineapple pulp significantly affected moisture, ash, fiber content, total sugar contents, total solids dissolved, pH, and sensory test of color, flavor, taste, and texture. Arabic gum concentration significantly affected moisture, ash, fiber content, total solids dissolved, pH, and sensory test of flavour. Interaction between these two factors significantly affected pH and fiber content. The best treatment in this research was B3G2 (25% nipa pulp : 75% pineapple pulp with 1.2% arabic gum concentration) with 12.83% moisture, 0.79% ash, 2.05% fiber, 21.21% total sugar content, 32.08°brix total dissolved solids, and 4.51 pH. The results of descriptive test for fruit leather showed that the fruit leaher had yellow color (4.23), pineapple scented (3.93), sweet with slightly sour taste (3.43), a little chewy texture (3.90), and hedonically overall assessment was favored by panelists (4.06).

Keywords

• arabic gum
• fruit leather
• nipa
• pineapple.