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. 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, yaitu suhu pengeringan (60 ºC, 70 ºC, dan 80 ºC) dan konsentrasi rumput laut Kappaphycus alvarezii (0%, 7,5%, dan 15%). Data dianalisis menggunakan Analysis of Variance (ANOVA) pada taraf 5% dan jika terdapat pengaruh nyata dilanjutkan dengan uji Duncan Multiple Range Test (DMRT). Parameter yang diuji mencakup kadar air, kadar abu, kadar serat kasar, nilai pH, vitamin C, aktivitas antioksidan, uji sensori deskriptif (rasa, aroma, tekstur, elastisitas), serta uji sensori hedonik (rasa, aroma, warna, tekstur, keseluruhan). Hasil penelitian menunjukkan bahwa peningkatan suhu pengeringan secara signifikan menurunkan kadar air, aktivitas antioksidan dan vitamin C, sedangkan penambahan rumput laut mampu meningkatkan aktivitas antioksidan. Kombinasi perlakuan terbaik diperoleh pada suhu pengeringan 60 °C dan konsentrasi rumput laut 7,5% (T1R2) yang menghasilkan fruit leather 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, perlakuan terbaik ini memiliki cita rasa dan aroma buah yang seimbang, tekstur kenyal, serta disukai oleh panelis pada seluruh parameter hedonik.

Fruit leather represents an effort to increase the economic value of tropical fruits and utilize nutrient-rich red dragon fruit peel waste. This study aimed to determine the effect of drying temperature and the concentration of Kappaphycus alvarezii seaweed on the characteristics of layered red dragon fruit peel and mango fruit leather. A factorial Completely Randomized Design (CRD) with two factors was employed: drying temperature (60 ºC, 70 ºC, and 80 ºC) and Kappaphycus alvarezii concentration (0%, 7.5%, and 15%). Data were analyzed using Analysis of Variance (ANOVA) at a 5% significance level, followed by Duncan's Multiple Range Test (DMRT) where significant differences were observed. Evaluated parameters included moisture content, ash content, crude fiber content, pH value, vitamin C, antioxidant activity, descriptive sensory test (flavor, aroma, texture, elasticity), and hedonic sensory test (flavor, aroma, color, texture, overall acceptability). The results showed that increasing the drying temperature significantly decreased moisture content, antioxidant activity and vitamin C, whereas the addition of seaweed increased antioxidant activity. The best combination treatment was achieved at a drying temperature of 60 °C and a 7.5% seaweed concentration (T1R2), producing 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 optimal treatment yielded a balanced fruity flavor and aroma, a chewy texture, and high panelist acceptance across all hedonic parameters.