KARAKTERISTIK FRUIT LEATHER LABU SIAM (Sechium edule) DAN BUAH NANAS (Ananas comosus L) DENGAN PENAMBAHAN JENIS HIDROKOLOID

Fruit leather is a dried fruit puree product made with added food ingredients like hydrocolloids. The quality of fruit leather is influenced by several factors, including the type of hydrocolloid used. This study aimed to see how different types and concentrations of hydrocolloids—specifically CMC (carboxymethyl cellulose) and carrageenan—affect the physical and chemical properties of chayote-pineapple fruit leather. The research used a factorial randomized block design with two factors: hydrocolloid type and concentration. Each hydrocolloid (CMC and carrageenan) was tested at three concentration levels: 0.5%, 1.0%, and 1.5%. The results showed that the combination of hydrocolloid type and concentration had a strong effect on several properties such as acidity (pH), tensile strength, stretchability (elongation), and sensory attributes like taste, texture, and overall liking. It also had a significant effect on the color based on sensory evaluation. On the other hand, the type and concentration of hydrocolloid did not significantly affect the fiber content, moisture content, or total sugar content of the fruit leather.