PENGARUH KONSENTRASI TEPUNG AGAR-AGAR RUMPUT LAUT Gracilaria verrucosa TERHADAP KARAKTERISTIK FRUIT LEATHER KULIT BUAH NAGA MERAH (Hylocereus polyrhizus)

Red dragon fruit peels is a by-product with high nutritional content, especially antioxidants (anthocyanins) and dietary fiber. Fruit leather can be a solution for the utilization of this waste. However, fruit leather often has a texture that tends to lack plasticity or elasticity. Hydrocolloid agar flour from Gracilaria sp has strong gel-forming
properties, is easy to obtain, and abundant in availability. This study aimed to assess the utilization of red dragon fruit peel into fruit leather with the addition of agar flour to produce products with optimal texture characteristics. The experimental design used was a simple randomized block design with one factor: agar-agar powder concentration, tested at nine levels, 0,3%, 0,6%, 0,9%, 1,2%, 1,5%, 1,8%, 2,1%, 2,4%, and 2,7%. Red dragon peel fruit leather with the addition of the best agar-agar flour concentration variation obtained in the 2,1% treatment produced organoleptic physicochemical characteristics with a moisture content value of 11.6%; crude fiber 15,97%; antioxidant 84,85%; TPT 14,93oBrix; tensile strength 0,38 Mpa; lightness color intensity (L*) 45,93; redness value (a+) 11,60; yellowness (b+) 6,2; organoleptic color 4,33; aroma 3,23; taste 3,57; texture 3,37; and overall 3,4.