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KAJIAN KUALITAS FRUIT LEATHER BUAH PISANG KEPOK (Musa paradisiaca formatypica) DENGAN PENAMBAHAN KONSENTRASI TEPUNG AGAR-AGAR DARI RUMPUT LAUT (Gracilaria sp.) DAN GULA

Rahmania, Dwiya Putri (2018) KAJIAN KUALITAS FRUIT LEATHER BUAH PISANG KEPOK (Musa paradisiaca formatypica) DENGAN PENAMBAHAN KONSENTRASI TEPUNG AGAR-AGAR DARI RUMPUT LAUT (Gracilaria sp.) DAN GULA. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Banana is a food commodity and it is quite popular in Indonesia. There is one kind of abundant banana but yet have the proper utilization, that kind is banana kepok. On the food field, fruit leather production is one of the inovations available in utilizing banana kepok. As the inovation comes and so the problems, the common problem arise in recent fruit leather is the pasticity poor quality, in order to deal with this problem, binder is needed to fix the fruit leather plasticity by adding hydocolloid. The purpose of this study was to analyze the interaction and effect between jelly flour concentration and sugar concentration toward the quality of banana kepok fruit leather. The method used in this research was factorial Randomized Complete Block Design (RCBD) with 2 factors. The first factor was 3 level jelly flour concentration differences (0,3%, 0,6%, dan 0,9%). The second factor was 3 level sugar concentration differences (10%, 20%, dan 30%). In this study, the parameters analyzed were water content, ash content, sucrose level, pH value, thickness, texture, tensile strenght, color intensity (L, a, and b) and also organoleptic (taste, texture, appearance, and fondness). The result showed that there was an interaction between jelly flour concentration with sugar toward water content, texture, and tensile strenght. The of jelly flour concentration treatment gave an effect to water content, thickness, texture, and banana kepok fruit leather tensile strenght. Sugar concentration gave an effect to water content, ash content, sucrose level, pH value, texture, tensile strenght, thickness, color intensity L (brightness) and b (yellowness) of banana kepok fruit leather. The best treatment was A3G3 (jelly flour 0,9% and sugar 30%) with 7,44% water content (56,31% lower than control); 1,06% ash content; 26,52% sucrose level; 4,52 pH value; 2,79 mm thickness; 1002,16 g/mm2 texture; 1,27 N/mm2 tensile strenght; 40,4 brightness; 1,4 redness level; 9,6 yellowness level; and 3,5 organoleptic taste (enough tasty); 3,3 texture (enough easy to roll); 3,0 appearance (enough interesty) and 3,4 fondness (enough like). Banana kepok fruit leather best quality was obtained by comparing the national standart (SNI) and considering the highest texture value and tensile strenght.

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311137
Keywords: fruit leather, banana kepok, jelly flour, sugar
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 04 Dec 2018 09:34
Last Modified: 04 Dec 2018 09:34
URI : http://eprints.umm.ac.id/id/eprint/41411

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