PENGARUH KOSENTRASI ASAM SITRAT JERUK PURUT DAN CMC (CarboxyMethyl Cellulose) PELEPAH NANAS TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORI FRUIT LEATHER PEPAYA - ALPUKAT

Fruit leather processing is a method of preserving fruit by producing thin sheets that are elastic, easy to roll, and have a strong fruit flavor. In its manufacture, the addition of acids and hydrocolloids such as citric acid and CMC (Carboxymethyl Cellulose) is important to achieve the desired physical and sensory characteristics. This study evaluated the effect of variations in citric acid concentration (0.2%; 0.4%; 0.6%) and CMC (0.5%; 1%; 1.5%) using a factorial Randomized Block Design (RBD). The results showed that the
combination of treatments affected pH, ash content, tensile strength, and organoleptic attributes (color, taste, texture, and preference). Vitamin C and total soluble solids (TPT) were affected by citric acid, while water content was affected by CMC. The best treatment was found in the combination of 0.4% citric acid and 1.5% CMC (J2N3), with vitamin C 10.32 mg/100g, TPT 8.4°Brix, pH 4.53, water content 7.25%, ash content 0.58%, and organoleptic scores ranging from slightly liked to neutral. This proves that the right combination of additives can improve the quality and acceptability of fruit leather.