Electronic Theses and Dissertation

Buah kesemek kaya nutrisi (kalium, vitamin C, serat, dan antioksidan), namun memiliki umur simpan pendek sehingga perlu diolah menjadi produk bernilai tambah. Penelitian ini bertujuan menentukan konsentrasi karagenan dan pengaruhnya terhadap karakteristik kimia dan sensori fruit leather buah kesemek yang di hasilkan.. Penelitian dilaksanakan di Laboratorium Rekayasa Proses Pangan dan Analisis Pangan Hasil Pertanian, Universitas Syiah Kuala, menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor: konsentrasi bubur buah (200, 300, 400g) dan karagenan (0,1%, 0,3%, 0,5%). Analisis meliputi parameter fisikokimia ( kadar air, abu, pH, antioksidan) dan uji organoleptik (warna, rasa, aroma, tekstur). Hasil menunjukkan bahwa penambahan karagenan berpengaruh signifikan terhadap peningkatan kadar air, abu, pH, dan tekstur, tetapi tidak memengaruhi rasa dan aroma. Aktivitas antioksidan tertinggi (77,9%) diperoleh pada perlakuan 400g bubur buah. Kombinasi optimal adalah 400g bubur buah dan 0,3% karagenan, menghasilkan fruit leather dengan karakteristik fisikokimia terbaik. Simpulan penelitian mengindikasikan bahwa karagenan efektif meningkatkan kualitas tekstur tanpa mengubah atribut sensoris utama, sehingga berpotensi dikembangkan sebagai produk pangan fungsional berbasis buah tropis.

Persimmon fruit is rich in nutrients (potassium, vitamin C, fiber, and antioxidants), but has a short shelf life so it needs to be processed into value-added products. This study aims to determine the concentration of carrageenan and its effect on the chemical and sensory characteristics of the persimmon fruit leather produced. The study was conducted at the Laboratory of Food Process Engineering and Agricultural Food Analysis, Syiah Kuala University, using a factorial Completely Randomized Design (CRD) with two factors: fruit pulp concentration (200, 300, 400g) and carrageenan (0.1%, 0.3%, 0.5%). The analysis includes physicochemical parameters (water content, ash, pH, antioxidants) and organoleptic tests (color, taste, aroma, texture). The results showed that the addition of carrageenan had a significant effect on increasing water content, ash, pH, and texture, but did not affect taste and aroma. The highest antioxidant activity (77.9%) was obtained in the treatment of 400g fruit pulp. The optimal combination was 400g of fruit pulp and 0.3% carrageenan, producing fruit leather with the best physicochemical characteristics. The conclusion of the study indicated that carrageenan effectively improved texture quality without changing the main sensory attributes, so it has the potential to be developed as a functional food product based on tropical fruits.