PERBANDINGAN MUTU FRUIT LEATHER TOMAT DARI TEPUNG AGAR-AGAR RUMPUT LAUT (Gracilaria sp.) HASIL EKSTRAKSI AIR KELAPA DAN AGAR-AGAR KOMERSIL

Anggriani, Rista; Harini, Noor; Berliana, Shandra

doi:10.21111/atj.v4i2.4992

Cited by 2 publications

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“…It can be seen that at some concentrations of agar added to fruit leather, the water content that has been tested is low. This is in line with research by Anggriani et al, [19], the higher the concentration of agar used, the lower the water content of the fruit leather produced.…”

Section: Water Contentsupporting

confidence: 92%

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Kurniarianti,

Purnamayati,

Anggo

et al. 2024

JAFSAT

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Fruit leather is a food modification of semi-wet or dry processed fruit products in the form of thin sheets. Agar flour from seaweed Gracilaria sp. Can be used to improve the texture of fruit leather so that it is easy to consume. The aim of this research was to determine the role of agar powder from Gracilaria sp. in improving the texture of fruit leather and the influence on consumer preference value. The research method used is experimental laboratories. Making fruit leather using jackfruit then adding agar flour from Gracilaria sp. using control concentrations, 0.5%, 1%, 1.5%, and 2%. Testing of jackfruit fruit leather includes total sugar, water content, pH, ash content, texture and hedonic test. The results showed that the addition of Gracilaria sp agar powder had significant effect on all fruit leather parameters. The addition of 0.5% Gracilaria sp agar flour produced the best fruit leather.

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Section: Water Contentsupporting

confidence: 92%

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Kurniarianti,

Purnamayati,

Anggo

et al. 2024

JAFSAT

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“…Berdasarkan Tabel 4 semakin tinggi penambahan karagenan pada leather menghasilkan total padatan terlarut yang semakin rendah. Penelitian Anggriani et al (2020), bahwa terjadinya pembentukan gel dengan penambahan karagenan dapat berikatan dengan air bebas dan bersaing ikatan dengan sukrosa dalam bahan baku, sehingga sukrosa yang larut memiliki jumlah lebih sedikit. Tabel 5 menunjukkan penambahan gum arab pada konsentrasi yang berbeda tidak berpengaruh nyata pada total padatan terlarut leather.…”

Section: Total Padatan Terlarut Flower Leather Bunga Anggrek Cymbidiu...unclassified

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

Khoidir,

Irjayanti,

Purnama

et al. 2024

J. Teknol Industri Pangan

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Orchid flowers are believed to be an antioxidant source, however, the antioxidant activity of the Cymbidium Golden Boy (CGB) orchid has not been identified. The antioxidant potential can be applied to flower leather products, and a main reason behind the idea is the valorization of agricultural waste. The aim of this research is to study phenol content and antioxidant capacity of ethanol extracts of CGB orchid petals. Additionally, this study aimed to determine the best formulation for flower leather products with a combination of carrageenan and gum arabic based on organoleptic acceptance. This research was conducted by extracting CGB orchid flowers using ethanol, and total phenol and antioxidant activity of the extracts were determined. Moreover, the flower leather products were mad from CGB orchid flowers as the raw material, accroding to a Factorial Randomized Block Design using two factors as follows: carrageenan concentration (0, 0.3, 0.5, and 0.7%) and gum arabic concentration (0.9, 1.2, and 1.5%). Flower leather samples were analyzed for moisture content, tensile strength, total dissolved solid, color intensity, and sensory. The ethanol extract of CGB orchid flowers showed antioxidant capacity up to 23.88 ppm and high phenolic content which is equal to 15.32 mg GAE/g. The differences between carrageenan and arabic gum concentration showed significant effect on water content and dissolve solid, but they did not affect on tensile strength and color intensity. The best treatment of flower leather according to panelist evaluation was those prepared from carrageenan 0.5% and arabic gum 0.9%, reaching tensile strength 4.86 N, brightness level (L) 40.1, (a+) +5.7, (+b) 23.7, water content 19.18%, aroma score 3.76 (slight flowery), taste 4.84 (pleasant), and texture 4.56 (approaching chewiness).

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PERBANDINGAN MUTU FRUIT LEATHER TOMAT DARI TEPUNG AGAR-AGAR RUMPUT LAUT (Gracilaria sp.) HASIL EKSTRAKSI AIR KELAPA DAN AGAR-AGAR KOMERSIL

Cited by 2 publications

References 0 publications

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour

Potensi Bunga Anggrek Cymbidium Golden Boy sebagai Sumber Antioksidan dan Aplikasinya pada Flower Leather

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