Carrageenan as Binder in the Fruit Leather Production

Abstract

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.

The Assessment of Physical and Microbial Properties of Traditional Fruit Leathers in Tehran

“…Due to their attractive appearance and easy storage, fruit leathers are an effective way to increase fruit solids consumption, mainly for children and young people; therefore, producing fruit leather from fresh fruits is a useful way for the preservation of fruits. There are many types of fruits that are used in leather production, such as apple, blueberry, apricot, plum, jackfruit, banana, lemon, and orange (3). These products contain considerable quantities of dietary fibers, carbohydrates, minerals, vitamins, and antioxidants with less than 100 kcal per serving (4,5).…”