Pengaruh Variasi Konsentrasi Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kimia Fruit leather Buah Naga Merah (Hylocereus polyrhizus)

Kusumaningtyas, Rizky Nirmala and Fadhila, Putu Tessa and Ulfah, Anis and Alwi, Annisa Lutfi (2022) Pengaruh Variasi Konsentrasi Labu Kuning (Cucurbita moschata) Terhadap Karakteristik Kimia Fruit leather Buah Naga Merah (Hylocereus polyrhizus). Jurnal Teknologi Agro-Industri, 9 (1). ISSN 2407-4624

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Abstract

Fruit leather is a type of processed food product that comes from crushed and dried fruit flesh. It is type of thin and flexible product with a thickness of about 2-3 mm, so that it can be rolled up. Red dragon fruit is one kind of fruit contains high antioxidants that can be easily found in various regions in Indonesia. Fruit Leather is a solution to the problem of a relatively short shelf life red dragon fruit. The addition of yellow pumpkin to the fruit leather is to improve the texture and appearance of the resulting color. In this research, four treatments were used, consisting of sample A (100% dragon fruit), B (75% dragon fruit : 25% yellow pumpkin), C (50% dragon fruit : 50% yellow pumpkin) and D (25% dragon fruit: 75% yellow pumpkin). The aim of this study was to determine the effect of variations in yellow pumpkin concentration on chemical characteristics of fruit leather including water content, ash, carbohydrates, fat, protein and crude fiber. The results indicated that the addition of variations concentration of yellow pumpkin in fruit leather has a significant effect on water content, protein content, carbohydrate content and crude fiber

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