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KARAKTERISTIK FRUIT LEATHER TOMAT (LYCOPERSICUM ESCULENTUM) DENGAN PERBEDAAN GELLING AGENT DAN KONSENTRASI GULA

Aditrianti, Ningrum Arnila (2018) KARAKTERISTIK FRUIT LEATHER TOMAT (LYCOPERSICUM ESCULENTUM) DENGAN PERBEDAAN GELLING AGENT DAN KONSENTRASI GULA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Tomato is a climatic fruit that easily damaged due to its main component that is water about 93%. This causes the tomato fruit needs of processing to extend the shelf life. One of them is through processing tomatoes into fruit leather. Fruit leather is a food product in thin candies dried sheets. This research aims to (i) Obtain the effect of adding different sugar concentrations to the characteristics of tomato fruit leather that produced (ii) Gaining the effect of adding the different gelling agents to the characteristics of tomato fruit leather that produced. The research was conducted using nested design. The nest is gelling agent with 3 levels (carrageenan, pectin and xanthan gum) and nesting is the concentration of sugar with 3 levels (10%, 20% and 30%) that is analyzed 3 times repetition. Parameters analyzed include water content, texture, antioxidant activity, sucrose content, color intensity and organoleptic. The result of the research shows that there is an effect of addition the sugar concentration and gelling agent to the water content, texture, antioxidant activity, sucrose content, brightness intensity (L), redness intensity (a+), yellow intensity (b+) and flavor, aroma, relish and appearance of tomato’s fruit leather. The best treatment was the addition of carrageenan 0.5% ; sugar 30% sugar 30% with water content characteristic of 8.03%, a texture of 5.95 N/cm2, antioxidant activity of 90.55%, sucrose content of 67.94%, a color that includes brightness intensity (L) of 35.47, redness intensity (a+) of 24.05, yellow intensity (b+) of 8,60, and organoleptic that includes a flavor of 3.40 ( sweet enough), a aroma of 2.97 (quite scent), the appearance of 3.73 (quite interesting) and the relish of 3.33 (adequately like).

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201310220311038
Uncontrolled Keywords: Fruit leather, tomato, sugar, gelling agent
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 09 Nov 2018 03:24
Last Modified: 09 Nov 2018 03:24
URI : http://eprints.umm.ac.id/id/eprint/39711

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