Pengaruh Penambahan Jerami Nangka (Artocarpus heterophyllus Lam) Terhadap Karakteristik Fruit Leather Mangga (Mangifera indica L)

Abstract

Fruit leather is a type of food derived from pulp that has been mashed and dried. The product itself is in the form of thin sheet, chewy with a plastic texture and tastes sweet with the characteristic tastes of the fruit. Fruit leather do not contain dyes so it is suitable for snacks with variety of shapes and colors and as an effort to diversify food products. Jackfruit straw is often discarded and occupies a large portion within 40-50% of the total waste generated. Most people throw the jackfruit straw just because they do not know that the jackfruit straw contains a high enough fiber that is 1.94% so it can be used as a processed product. This study aimed to find the influence of jackfruit straw addition on fruit leather. We used the Completely Randomized Design (CRD) method with 5 treatments and 3 replications. The data obtained were analyzed statistically with F test, then if the real effect was followed by DNMRT test at 5% real level. The result show that the concentration of jackfruit straw has significant effect on vitamin C content and crude fiber content. While for testing the water content, the total acid and sugar content was not influenced by the added concentration of jackfruit straw.Fruit leather, jerami nangka, mangga

Aktivitas Antioksidan Nata dengan Substrat Dami Nangka (Artocarpus heterophyllus Lam) dan Kubis Ungu (Brassica oleracea L var. capitata)

“…Dami nangka merupakan bagian dari buah nangka yang tidak mengalami pengolahan dan sering dibuang sebagai limbah yang jumlahnya cukup banyak. Dami nangka masih memiliki kandungan gizi seperti protein, lemak, karbohidrat, dan serat dengan kadar serat mencapai 1,94% (Yusmita & Wijayanti, 2018). Dami nangka juga mengandung vitamin C (Sayuti et al, 2015) yang dapat berfungsi sebagai antioksidan.…”

Chemical Quality and Organoleptic Vegetable Shredded

“…Jackfruit rind dominates the waste of jackfruit processing, which is 40-50% of the total by-product. In Indonesia, jackfruit is mostly used for animal fruit, a small number is processed into jam, jelly, or mixed into jackfruit yoghurt (Winarsih & Sopandi, 2014), mango (Mangifera indica L) roll-up (Yusmita & Wijayanti, 2018), and bioethanol (Putri, 2018). Meanwhile.…”

Pengaruh Proporsi Dami Nangka Terhadap Karakteristik Kimia, Fisik Dan Organoleptik Selai Lembaran Nanas

“…Mengingat jumlah dami nangka yaitu sekitar 40-50% dari limbah nangka yang dihasilkan maka dengan proses pengolahan yang tepat seperti menjadi selai lembaran maka diharapkan depat meningkatkan nilai jual dari hasil samping buah nangka (Yusmita dan Wijayanti, 2018). Salah satu syarat dalam pengolahan selai lembaran yaitu buah yang digunakan harus mengandung pektin.…”