PENGARUH PROPORSI KOMPOSISI CAMPURAN BUAH PISANG RAJA (Musa paradisiaca L.) DAN BUAH NANAS (Ananas comosus L.) DALAM PEMBUATAN FRUIT LEATHER

Abstract

ABSTRACT Keywords: Fruit leather, Pineapple, Plaintain ABSTRAK Penelitian ini bertujuan untuk mendapatkan rasio buah pisang raja dan nanas yang disukai oleh panelis serta menganalisa komposisi kimia yang terdapat dalam fruit leather yang dihasilkan. Komposisi kimia yang diuji adalah kadar air dan total gula. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan lima perlakuan perbandingan bubur buah pisang raja dan nanas, setiap perlakuan diulang sebanyak tiga kali. Hasil penelitian menunjukkan perbandingan buah pisang raja dan nanas berpengaruh nyata terhadap total gula namun tidak berpengaruh nyata terhadap kadar air dari fruit leather yang dihasilkan. Semakin tinggi proporsi buah nanas (semakin sedikit proporsi pisang raja) yang digunakan menghasilkan total gula dan kadar air yang semakin tinggi dan tekstur yang lunak. Komposisi kimia dari fruit leather yang dihasilkan yaitu kadar air 12,08% - 15,71% dan total gula berkisar antara 56,58% - 69,20%. Fruit leather yang paling disukai berdasarkan uji organoleptik terhadap 25 panelis terdapat pada perlakuan B yaitu 65% buah pisang raja dan 35% buah nanas, dengan nilai kesukaan aroma 3,4 (suka), kesukaan warna 3,52 (suka), kesukaan rasa 3,76 (suka), kesukaan tekstur 3,52 (suka), kadar air 13,70% dan total gula 61,23%. Kata Kunci: Fruit leather, Nanas, Pisang raja This research aims to obtain the ratio of the plantain and pineapple that is liked by the panelist and analyzes the chemical composition found in the resulting fruit leather. The chemical composition of being tested is moisture content and total of sugar. The study used a complete randomized draft with five treatment comparison plantain and pineapple fruit pulp, each treatment repeated three times. The results showed comparing the plantain and pineapple had have real effect on the total of sugar but not had have real effect on the moisture content of the resulting fruit leather. The higher the proportion of pineapple fruit (the fewer proportion of plantains) is used brought higher total of sugar and moisture content and soft texture. The chemical composition of fruit leather produced by the water content of 12.08% - 15.71% and total sugar ranged between 56.58% - 69.20%. Fruit leather is most preferred based on organoleptic test of 25 panelist found in the treatment B is 65% of plantains and 35% of pineapple, with a preferred flavour value is 3.4 (like), preferred color value 3.52 (like), taste preferences value 3.76 (like), texture preferences value 3.52 (like), water content 13.70% and total of sugar 61.23%.

Keywords: Fruit leather, Pineapple, Plaintain