The purpose of the study is to know the best concentration of additional xanthan gum (0%, 0.1%, 0.3%, 0.5%) as a binder to the organoleptic characteristics (color, aroma, flavor, texture, and overall) and physicochemical (tensile strength, moisture content, ash content, water activity, pH, levels of dietary fiber and antioxidant activity value) of fruit leather which is made of super red dragon fruit peel. The research design used in this study was a completely randomized design (CRD). Completely randomized design pattern is used to determine the effect of treatment to the samples. In this study, the factor affecting treatment is the addition of xanthan gum to the fruit leather. The result of the research showed that the addition of xanthan gum gave a significant effect on the moisture content, water activity, pH, and fiber (water content is 17.25%-11.25% (wb), pH is 3.56-3.86 and water activity is 63-.60). However, the addition of xanthan gum did not affect the tensile strength, ash content and antioxidant activity (tensile strength is 2.5419 to 8.5077 N, ash content is 2.79%-3.4% (wb) and antioxidant activity is 1.1%-1.4%). The result of sensory test showed the best preference level of panelists on the addition of xanthan gum to the fruit leather was 0.1%.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.