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EFEKTIVITAS PENGGUNAAN EKSTRAK PIGMEN ANTOSIANIN BUNGA MAWAR MERAH LOKAL (Rosa sp.) DAN KARAGENAN TERHADAP MUTU FRUIT LEATHER SIRSAK

Aryani, Ratih Maulidha (2018) EFEKTIVITAS PENGGUNAAN EKSTRAK PIGMEN ANTOSIANIN BUNGA MAWAR MERAH LOKAL (Rosa sp.) DAN KARAGENAN TERHADAP MUTU FRUIT LEATHER SIRSAK. Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Fruit leather is fruit products with characteristics resembling dried fruit, which involves the dehydration process. Fruit leather-shaped thin sheet flexible, sweet taste, and consumed as a snack or candy. Fruit leather is nutritious, which contains dietary fiber, carbohydrates, minerals, vitamins, and antioxidants. Antioxidants are components that can neutralize free radicals, and inhibit the occurrence of oxdation in the body cells, thus preventing cell damage. Sources of antioxidants in nature, among others, are found in red roses, which also act as natural dye. In addition to color, the fruit leather criterion is expected to be plastic (easy to rolled), so it is necessary to add hydrocolloids. One of the most frequently used is carrageenan, which is able to immobilize water at low concentrations. This study aims to determine the quality of fruit leather soursop with different concentrations of pigment anthocyanin extract of red roses and carrageenan. The study was applied Randomized Block Design consisting of two factors and arranged factorially. Factor I concentration of pigment anthocyanin extract, each on 0%; 10%; 15%; and 20%. Factor II concentration of carrageenan, each on 0,1%; 0,2%; and 0,3%; treatment were 12 combinations with in three times repeated . Parameters are used involved raw material analysis, moisture content, total titrated acid, pH measurement, total soluble solids (oBrix),color intensity, total anthocyanin, antioxidant activity, and organoleptic (taste, texture, appearance, and likeness). The data obtained has been analyzed with statistical (α = 5%) and confirmed with Duncan's Multiple Range Test. Physical and chemical analysis indicate the best of fruit leather soursop is combination of 15% pigment anthocyanin extract and carrageenan 0,3% (F2K3), with moisturer content of 12,59%; total titrated acid 4,58%; pH measurement 3,70; total soluble solids 26,03oBrix: brightness level (L) 41,07; redness level (a+) 7,03; yellowness (b+) 2,63; tota anthocyanin 24,62 mg/L; and antioxidant activity 87,61%. Organoleptic analysis were taste of 3,48 (quite delicious); organoleptic texture 3,68 (tend to be easily rolled); 3,19 appearance (quite interested); and likes 3,24 (tend to be like).

Item Type: Thesis (Bachelors Degree (S1))
Student ID: 201410220311001
Keywords: fruit leather, soursop, pigment anthocyanin extract, local red rose, antioxidant
Subjects: S Agriculture > S Agriculture (General)
S Agriculture > SB Plant culture
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 07 Feb 2019 09:27
Last Modified: 07 Feb 2019 09:27
URI : http://eprints.umm.ac.id/id/eprint/44091

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