Research on the production of mango fruit leather with the addition of carrageenan as the binder has been conducted. The fruit leather production process needs ripe and fresh mango. Carrageenan which was used as the binder was produced from the extraction of seaweed Eucheuma cottonii. The concentrations of carrageenan that used were 0%, 0,2%, 0,4% and 0,6% by using gelatin as a comparison. The fruit leather ingredients are puree mango, sugar, sorbitol, and carrageenan. The analysis was conducted to the carrageenan as the binder and the fruit leather as a product. The parameters which were analyzed were moisture content, ash content, acid insoluble ash content and gel strength. The mango fruit leather was analized in terms of moisture content, water activity (Aw), organoleptic hedonic test and hedonic quality. The result showed that carrageenan had a fairly high strength gel 1322 g /cm 2 . Based on the result of the organoleptic test, the panelist prefer fruit leather made from puree mango with formula of puree mango : carrageenan : sorbitol is 90% : 0.2% : 9.8%. Mango fruit leather was designed in the form of thin elastic sheet with moisture content 24.39% dan Aw 0,62.

<p>Study on the use of alginate in lemon (Citrus medica var lemon) extract effervescent<br />powder production has conducted. The aims of the research are to determine the optimum<br />concentration of alginate used in lemon extract effervescent powder to produced best<br />product and acceptance consumen.The lemon extract effervescent powder formula<br />consisted of lemon extract powder, sucrose, aspartame, salt and effervescent mix (citric<br />acid-tartrat acid-sodium bicarbonat). The alginate used in this study was extracted from<br />Sargassum filipendula sea weed. The concentration of alginate used in lemon effervescent<br />powder production was varied from 1; 2; 3 and 4%. The parameters observed to see the<br />quality of the product were moisture content, ash content, pH, viscosity and organoleptic </p><p>of dietary fiber, sugar content, vitamin C content, total titratable acids, TPC and E.Coli<br />to the best product. The result showed that the higher the concentration of alginate used<br />in lemon effervescent powder production, the higher viscousness and the lower the<br />organoleptic value. The optimum concentration of alginate used in the lemon extract<br />effervescent powder processing was 1%. The characteristic this product 7.60% moisture<br />content, 0.86% insoluble dietary fiber , 7.92% soluble dietary fiber, 3.74% sugar content,<br />55,26 mg/100 g vitamin C, 134.15 mL 0.1 NaOH/100 mL total titratable acids, 20 cPs<br />viscosity, &lt;2.5x102 coloni/mL TPC and E.Coli negative.<br />Keywords: Alginate, characteristic, effervescent powder, lemon extract</p>