Skripsi

PROPORSI KONSENTRASI GLUKOMANAN DAN KARAGENAN TERHADAP KARAKTERISTIK FISIOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER NANAS (Ananas comosus)

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Penilaian

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This research aimed to examine the physicochemical and organoleptic characteristics of pineapple fruit leather with the addition of various concentrations of carrageenan and glucomannan. Carrageenan and glucomannan are hydrocolloids that can interact synergistically to form gels with high strength, elasticity, and good texture. The study was arranged using a Completely Randomized Design (CRD) with six treatment combinations of glucomannan and carrageenan proportions (0%:1%, 0,2%:0,8%, 0,4%:0,6%, 0,6%:0,4%, 0,8%:0,2%, and 1%:0%), each replicated four times and followed by a Least Significant Difference (LSD). The results showed that the concentration of glucomannan significantly affected the hardness, chewiness, gumminess, and resilience of the fruit leather. The best fruit leather results in the proportion of glucomannan-carrageenan (0.6%: 0.4%) with characteristics of hardness 0.79 N, elasticity 0.69 N, suppleness 2.45 N, resilience 7.92%, moisture content 11.56%, and the highest level of organoleptic acceptance for taste and aroma based on panelist assessment.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507004085	T178611	T1786112025	Central Library (REFERENCE)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T1786112025

Publisher

Indralaya : ., 2025

Collation

xvi, 98 hlm.; ilus.; tab.; 29 cm.

Language

Indonesia

ISBN/ISSN

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Classification

630.07

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Pertanian

Specific Detail Info

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Statement of Responsibility

TUTI

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