UJI ORGANOLEPTIK PADA FRUIT LEATHER BUAH NANAS SUBGRADE DENGAN SUHU PENGERINGAN YANG BERBEDA

Bagas Aji Ghoni Ramadiansyah, Wendianing Putri Luketsi, Maya Sari
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Abstract

Fruits are agricultural commodities that have high economic value. Pineapple is one of Indonesia's superior tropical fruit. Pineapple can be processed into various products such as juice, sweets, and fruit leather. Fruit leather is a kind of dried candy that can be used as a form of commercial processing on an industrial scale, shaped like a thin sheet of paper with a thickness of 2mm - 3mm. Fruit leather is made from fruit flesh that has been crushed and dried. The purpose of this study was to determine the organoleptic test of 3 differences in drying temperature (60oC, 70oC, 80oC) which included the aroma, taste, texture and color of the subgrade pineapple fruit leather. This study uses a completely randomized design (CRD) method. Data analysis was performed using the one-way Analysis of Variant or (ANOVA) method of analysis with Duncan's further tests. Subgrade pineapple leather with different drying temperature treatment that is 60oC, 70oC, 80oC produces different fruit leather. The final result on fruit leather with a drying temperature of 60oC looks smooth and not too dry. As for the temperature of 70oC the surface texture looks a bit rough but still good. The temperature of 80oC has a rough texture and feels dry. The highest yield was found at the treatment temperature of 60 ° C with a final value of 99.2% of the material, and the lowest value was found at the treatment temperature of 80 ° C with the final value of the material 98.2%. Based on the results of this study, the best treatment was obtained at a temperature of 60oC subgrade pineapple puree. The temperature of 60 ° C in the organoleptic test is characteristic of light brown color and is preferred, the texture is chewy and somewhat preferred, the aroma and taste are preferred, and are the products most favored by panelists.
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菠萝果皮有机试验与不同干燥温度
水果是具有较高经济价值的农产品。菠萝是印尼最优质的热带水果之一。菠萝可以加工成各种产品,如果汁、糖果和水果皮。果皮是一种干燥的糖果,可以作为一种工业规模的商业加工形式,形状像一张薄纸,厚度为2mm - 3mm。水果皮是由碾碎和干燥的果肉制成的。本研究的目的是确定3种不同干燥温度(60℃、70℃、80℃)对路基菠萝果皮的香气、口感、质地和颜色的感官测试。本研究采用完全随机设计(CRD)方法。数据分析采用单向变异分析(ANOVA)方法,并采用Duncan进一步检验进行分析。路基菠萝皮采用60℃、70℃、80℃不同干燥温度处理,可生产出不同的果皮。在60摄氏度的干燥温度下,最终的结果是水果皮看起来光滑而不太干燥。在70℃的温度下,表面纹理看起来有点粗糙,但仍然很好。80℃的温度质地粗糙,手感干燥。处理温度为60℃时产率最高,终值为材料的99.2%;处理温度为80℃时产率最低,终值为材料的98.2%。根据本研究结果,在60℃的路基菠萝泥中得到最佳处理。感官测试温度为60℃,颜色为浅棕色,质地有嚼劲,稍佳,香气和口感较好,是评委们最青睐的产品。
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