Electronic Theses and Dissertation

Fruit leather merupakan salah satu upaya peningkatan nilai ekonomi buah tropis dan pemanfaatan limbah kulit buah naga merah yang kaya nutrisi. namun, tingginya serat pada buah sering kali membuat tekstur fruit leather menjadi rapuh, sehingga diperlukan penambahan rumput laut kappaphycus alvarezii sebagai pengikat alami. selain bahan pengikat, suhu pengeringan juga menjadi faktor krusial yang memengaruhi mutu produk akhir. penelitian ini bertujuan untuk mengetahui pengaruh suhu pengeringan dan konsentrasi rumput laut kappaphycus alvarezii terhadap karakteristik fruit leather kulit buah naga merah berlapis buah mangga. penelitian ini menggunakan rancangan acak lengkap (ral) faktorial yang terdiri dari dua faktor. faktor pertama adalah suhu pengeringan dengan 3 taraf yaitu 60 ºc, 70 ºc, dan 80 ºc. faktor kedua adalah konsentrasi rumput laut kappaphycus alvarezii dengan 3 taraf yaitu 0%, 7,5%, dan 15%. pengolahan data dilakukan menggunakan analysis of variance (anova) taraf 5%. jika hasil analisis menunjukkan adanya pengaruh nyata pada setiap perlakuan, maka akan dilakukan uji lanjut menggunakan uji duncan multiple range test (dmrt). parameter yang diuji meliputi kadar air, kadar abu, kadar serat kasar, nilai ph, vitamin c, aktivitas antioksidan, uji sensori deskriptif yang meliputi atribut mutu rasa, aroma, tekstur dan elastistisitas, serta uji sensori hedonik yag meliputi atribut mutu rasa, aroma, warna, tekstur dan keseluruhan. hasil penelitian menunjukkan bahwa interaksi antara suhu pengeringan dan konsentrasi rumput laut kappaphycus alvarezii berpengaruh nyata terhadap karakteristik fruit leather berlapis. peningkatan suhu pengeringan secara signifikan menurunkan kadar air dan vitamin c. sebaliknya, penambahan rumput laut kappaphycus alvarezii mampu meningkatkan kadar air, kadar abu, dan elastisitas produk. kombinasi perlakuan terbaik diperoleh pada perlakuan suhu pengeringan 60 °c dan konsentrasi rumput laut 7,5%. karakteristik perlakuan terbaik pada perlakuan t1r2 ini menghasilkan fruit leather berlapis dengan aktivitas antioksidan sangat kuat (ic50 25,74 ppm), kadar air 15,79%, kadar abu 2,39%, kadar vitamin c 20,08 mg/100g, kadar serat kasar 5,57%, serta nilai ph 3,24. secara organoleptik, kombinasi ini menghasilkan cita rasa dan aroma buah yang seimbang, tekstur yang kenyal, serta tingkat kesukaan panelis (hedonik) pada parameter rasa, tekstur, warna, dan keseluruhan dalam kategori "suka".

Fruit leather represents an effort to increase the economic value of tropical fruits and utilize nutrient-rich red dragon fruit peel waste. However, the high fiber content in fruits often results in a brittle texture, necessitating the addition of Kappaphycus alvarezii seaweed as a natural binder. In addition to binding agents, drying temperature serves as a crucial factor affecting the final product quality. This study aimed to determine the effect of drying temperature and Kappaphycus alvarezii seaweed concentration on the characteristics of red dragon fruit peel fruit leather layered with mango fruit.This study employed a Factorial Completely Randomized Design (CRD) consisting of two factors. The first factor was drying temperature with three levels (60 °C, 70 °C, and 80 °C). The second factor was Kappaphycus alvarezii seaweed concentration with three levels (0%, 7.5%, and 15%). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level. Significant differences among treatments were further analyzed using Duncan's Multiple Range Test (DMRT). The evaluated parameters included moisture content, ash content, crude fiber content, pH value, vitamin C content, antioxidant activity, descriptive sensory testing (flavor, aroma, texture, and elasticity quality attributes), and hedonic sensory testing (flavor, aroma, color, texture, and overall acceptability quality attributes).The results showed that the interaction between drying temperature and Kappaphycus alvarezii seaweed concentration significantly affected the characteristics of the layered fruit leather. Increasing the drying temperature significantly reduced moisture content and vitamin C content. Conversely, the addition of Kappaphycus alvarezii seaweed increased the moisture content, ash content, and elasticity of the product. The best treatment combination was obtained at a drying temperature of 60 °C and a seaweed concentration of 7.5%. The characteristics of this best treatment (T1R2) produced layered fruit leather with very strong antioxidant activity (IC50 25.74 ppm), 15.79% moisture content, 2.39% ash content, 20.08 mg/100g vitamin C content, 5.57% crude fiber content, and a pH value of 3.24. Organoleptically, this combination yielded a balanced fruit flavor and aroma, a chewy texture, and panelist preference levels (hedonic) for flavor, texture, color, and overall acceptability falling into the "like" category.