Electronic Theses and Dissertation

Fruit leather merupakan olahan produk dari bubur buah dan sayur berupa manisan kering dalam bentuk lembaran tipis yang dikeringkan hingga kadar airnya berkisar antara 10-15% (w/b). permasalahan yang terdapat pada produk fruit leather labu kuning dan wortel yaitu tidak mempunyai informasi mengenai masa kadarluarsanya, sehingga konsumen tidak dapat mengetahui batas waktu untuk dapat mengkonsumsi fruit leather labu kuning dan wortel. umur simpan fruit leather labu kuning dan wortel menjadi suatu faktor penting yang harus tercantum pada label kemasan produk. penelitian ini bertujuan untuk mengetahui perubahan mutu akibat perbedaan suhu selama penyimpanan dari dua kemasan yang digunakan, mengetahui jenis kemasan terbaik, dan mengetahui umur simpan fruit leather labu kuning dan wortel menggunakan metode accelerated shelf life testing (aslt). penelitian ini dilakukan menggunakan metode accelerated shelf life testing (aslt) model arrhenius dengan cara fruit leather labu kuning dan wortel dikemas menggunakan kemasan polypropylene (pp) dan aluminium foil (af) dalam inkubator pada suhu 30oc, 38oc dan 45oc selama 28 hari. analisis dilakukan setiap minggu selama penyimpanan, meliputi kadar air, analisis warna, dan uji organoleptik yaitu meliputi uji hedonik dan uji deskriptif. hasil penelitian menunjukkan bahwa parameter uji hedonik yaitu warna, aroma dan tekstur menjadi parameter analisis dalam perhitungan umur simpan. berdasarkan hasil hedonik warna penurunan mutu pada produk fruit leather labu kuning dan wortel mengikuti ordo nol. nilai hedonik aroma menunjukan perbedaan penurunan mutu produk berdasarkan jenis kemasan, yaitu pada kemasan polypropylene mengikuti ordo nol dan kemasan aluminium foil mengikuti ordo satu. berdasarkan nilai hedonik tekstur, penurunan mutu produk mengikuti ordo satu. berdasarkan sejumlah parameter analisis, parameter hedonik aroma menjadi parameter kritis penentuan umur simpan fruit leather, karena memiliki nilai energi aktivasi paling rendah. umur simpan fruit leather pada suhu penyimpanan 30oc adalah selama 137 hari pada jenis kemasan polypropylene dan 173 hari pada kemasan aluminium foil. jenis kemasan terbaik untuk mempertahankan tekstur fruit leather labu kuning dan wortel yaitu kemasan aluminium foil, sedangkan kemasan polypropylene digunakan untuk mempertahankan warna dan aroma fruit leather labu kuning dan wortel.

Fruit leather is a processed product made from fruit and vegetable puree in the form of a dried confection, shaped into thin sheets, and dried to a moisture content of 10-15% (w/b). The problem with pumpkin and carrot fruit leather products is that they do not have information regarding their shelf life, so consumers cannot know the expiration date for consuming pumpkin and carrot fruit leather. The shelf life of fruit leather becomes an important factor that must be stated on the product packaging label. This study aims to determine the quality changes due to temperature differences during storage using two types of packaging, to identify the best packaging type, and to determine the shelf life of pumpkin and carrot fruit leather using the Accelerated Shelf Life Testing (ASLT) method. This research was conducted using the Accelerated Shelf Life Testing (ASLT) method with the Arrhenius model by packaging pumpkin and carrot fruit leather using polypropylene (PP) and aluminum foil (AF) in an incubator at temperatures of 30°C, 38°C, and 45°C for 28 days. Analysis was performed weekly during storage, including moisture content, color analysis, and organoleptic testing, which included hedonic and descriptive tests. The results showed that the hedonic test parameters—color, aroma, and texture—were used as analysis parameters in determining the shelf life. Based on the hedonic color results, the quality degradation of pumpkin and carrot fruit leather followed zero-order kinetics. The hedonic aroma values showed differences in the quality degradation of the product based on the packaging type, with the polypropylene packaging following zero-order kinetics and the aluminum foil packaging following first-order kinetics. Based on the hedonic texture values, the quality degradation of the product followed first-order kinetics. Among the various analysis parameters, the hedonic aroma was the critical parameter for determining the shelf life, as it had the lowest activation energy value. The shelf life of fruit leather at a storage temperature of 30°C was 137 days for polypropylene packaging and 173 days for aluminum foil packaging. The best packaging type for maintaining the texture of pumpkin and carrot fruit leather was aluminum foil, while polypropylene packaging was used to maintain the color and aroma of the fruit leather