Electronic Theses and Dissertation

Abstrak. fruit leather nenas merupakan salah satu produk cemilan yang diolah dari buah nenas berbentuk lembaran tipis dengan aroma khas nenas. masalah umum yang sering muncul pada fruit leather yaitu plastisitasnya yang kurang baik dan mudah robek serta rendemen yang rendah sehingga perlu digunakan bahan pengisi seperti tepung dan hidrokoloid pada konsentrasi yang tepat. penelitian terdahulu melaporkan bahwa kombinasi tepung terigu dan karagenan sebesar 3% dan 1% menghasilkan fruit leather apel dengan karakteristik terbaik, namun belum ada laporan terkait penggunaan bahan pengisi tepung beras dan guar gum pada pembuatan fruit leather nenas. penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi tepung beras dan guar gum terhadap rendemen dan karakteristik mutu fruit leather nenas. penelitian dilakukan dengan rancangan acak lengkap (ral) faktorial yang terdiri dari 2 faktor. faktor i konsentrasi tepung beras (t) terdiri atas 3 taraf: t1 = 1%, t2 = 3%, dan t3 = 5%. faktor ii adalah konsentrasi guar gum (g) terdiri atas 3 taraf : g1 = 0,1%, g2 = 0,3%, dan g3 = 0,5%. pengulangan dilakukan 3 kali, sehingga diperoleh 27 satuan percobaan. karakteristik mutu yang diuji yaitu aktivitas air, ketebalan, kadar air dan sensori yang meliputi uji hedonik (rendemen, kadar air, aktivitas air, ketebalan) dan uji deskripsi (kekenyalan, plastisitas, aroma, rasa). data yang diperoleh di analisis statistik dengan anova dan perlakuan yang menunjukkan pengaruh diuji lanjut dengan metode duncan. hasil penelitian menunjukan konsentrasi tepung beras berpengaruh sangat nyata (p≤0,01) terhadap parameter rendemen, kadar air, hedonik rasa dan ketebalan pada fruit leather nenas, konsentrasi tepung beras berpengaruh nyata (p≤0,05) terhadap parameter aktivitas air, ketebalan dan kedonik tektur pada fruit leather nenas, konsentrasi guar gum berpengaruh sangat nyata (p≤0,05) terhadap parameter rendemen, konsentrasi guar gum berpengaruh sangat nyata (p≤0,01) terhadap parameter rendemen pada fruit leather nenas, konsentrasi guar gum berpengaruh nyata (p≤0,05) terhadap parameter ketebalan, dan kekenyalan pada fruit leather nenas, konsentrasi interaksi tepung beras dan guar gum berpengaruh nyata (p≤0,05) terhadap parameter rendemen, kadar air, hedonik rasa dan ketebalan pada fruit leather nenas, hasil fruit leather nenas terbaik didapatkan pada perlakuan tepung beras konsentrasi 1% dan guar gum 0,3%, dengan nilai rendemen 32,38%, kadar air 17,87%, aktivitas air 0,71, ketebalan 1,92 mm serta nilai organoleptik warna 2,55, aroma 2,55, rasa 2,60, tesktur 2,07, kekenyalan 2,46, plastisitas 2,00, aroma 1,06, rasa 0,89 dan keseluruhan 3,90. kata kunci : fruit leather nenas, tepung beras dan guar gum, ral (rancangan acak lengkap)

Abstract. Fruit leather made from pineapple is a snack product processed into thin sheets with a distinct pineapple aroma. Common issues with fruit leather include poor plasticity, easy tearing, and low yield, which necessitate the use of fillers such as flour and hydrocolloids in the right concentrations. Previous research reported that a combination of wheat flour and carrageenan at 3% and 1%, respectively, produced apple fruit leather with optimal characteristics. However, there have been no reports on the use of rice flour and guar gum as fillers in pineapple fruit leather production. This study aims to determine the effect of rice flour and guar gum concentrations on the yield and quality characteristics of pineapple fruit leather. The research was conducted using a factorial Completely Randomized Design (CRD) with two factors. Factor I was the concentration of Rice Flour (T), with three levels: T1 = 1%, T2 = 3%, and T3 = 5%. Factor II was the concentration of Guar Gum (G), with three levels: G1 = 0.1%, G2 = 0.3%, and G3 = 0.5%. The experiment was repeated three times, resulting in 27 experimental units. Quality characteristics tested included water activity, thickness, moisture content, and sensory attributes which encompassed hedonic tests (yield, moisture content, water activity, thickness) and descriptive tests (elasticity, plasticity, aroma, taste). The data were analyzed statistically using ANOVA, and significant treatments were further examined using Duncan's method. The results indicated that rice flour concentration had a highly significant effect (P≤0.01) on yield, moisture content, hedonic taste, and thickness of pineapple fruit leather. Rice flour concentration also had a significant effect (P≤0.05) on water activity, thickness, and texture hedonic attributes. Guar gum concentration had a highly significant effect (P≤0.05) on yield, and a highly significant effect (P≤0.01) on yield, thickness, and elasticity of pineapple fruit leather. The interaction between rice flour and guar gum concentration had a significant effect (P≤0.05) on yield, moisture content, hedonic taste, and thickness of pineapple fruit leather. The best pineapple fruit leather was obtained with 1% rice flour and 0.3% guar gum, with a yield of 32.38%, moisture content of 17.87%, water activity of 0.71, thickness of 1.92 mm, and sensory scores: color 2.55, aroma 2.55, taste 2.60, texture 2.07, elasticity 2.46, plasticity 2.00, aroma 1.06, taste 0.89, and overall 3.90. Keyword : Pineapple Fruit Leather, Rice Flour and Guar Gum, CRD (Completely Randomized Design)