ANALISIS SIFAT FISIKOKIMIA DAN SENSORI FRUIT LEATHER NANAS DENGAN PENAMBAHAN PEGAGAN (Centella asiatica L. Urban)

Abstract

Fruit leather is a processed food product in the form of thin sheets made from fruit and through a drying process. Pineapple is a tropical fruit that is popular among the public, but it is perishable. In this study, gotu kola (Centella asiatica) and pectin were added to increase the nutritional content and health benefits of fruit leather. The purpose of the study was to determine the effect of the addition of gotu kola and pectin on the physicochemical and sensory properties of pineapple fruit leather and to find out the best concentration of gotu kola and pectin addition in making pineapple fruit leather based on these physicochemical and sensory properties. The study used a Complete Randomized Design (CRD) with factor the addition of gotu kola concentrations and factor the addition of pectin. Observations were made on physicochemical properties including thickness, water content, Aw, pH, vitamin C, and color, as well as sensory properties, towards the color, taste, aroma, and texture of fruit leather. The data from the study were analyzed statistically with ANOVA and DMRT at a significance level of 5%. The results showed that the addition of gotu kola and pectin and the interaction of the two did not affect the water content, Aw, vitamin C, and the degree of redness (a), but the addition of gotu kola affected the pH value, brightness (L), yellowish degree (b), and sensory value of pineapple fruit leather. The best treatment was C1P1 with a water content of 20.31%, an Aw value of 0.56, a pH value of 4.21, a vitamin C content of 23.65 mg / 100 g, a brightness (L) of 50.63, a degree of redness (a) of 4.66, a degree of yellowness (b), and sensory favored by the panelists.