PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER

HANDAYANI, DWI ASMARA and Hermanto, Hermanto (2025) PENGARUH PERBANDINGAN RASIO PUREE DAGING BUAH NANGKA DAN PUREE DAMI NANGKA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER. Undergraduate thesis, Sriwijaya University.

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Abstract

This study aimed to determine effect of ratio comparison jackfruit flesh puree and jackfruit dami puree on the physical, chemical, and sensory characteristics of fruit leather. This study used a Non-Factorial Completely Randomized Design (CRD) method with a ratio comparison treatment of jackfruit flesh puree and jackfruit dami puree consist of 6 levels (A1 = 100: 0, A2 = 95: 5, A3 = 90: 10, A4 = 85: 15, A5 = 80: 20, A6 = 75: 25). Each treatment was repeated 3 times. Observed parameters were physical characteristics (hardness and tensile strength), chemical characteristics (water content and ash content), and sensory characteristics (texture and taste). Results of the study ratio comparison of jackfruit flesh puree and jackfruit dami puree had a significantly affected on hardness, tensile strength, water content, ash content, and sensory characteristics (texture). Fruit leather with the best treatment was A4 (85 g of jackfruit flesh puree: 15 g of jackfruit dami puree) had hardness value of 60,80 gf, tensile strength of 188,02 MPa, hedonic taste score of 3,44, hedonic texture score of 3,4, water content of 15,15% and ash content of 1,54%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	buah nangka, dami, fruit leather
Subjects:	S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Dwi Asmara Handayani
Date Deposited:	15 May 2025 08:15
Last Modified:	15 May 2025 08:15
URI:	http://repository.unsri.ac.id/id/eprint/172665

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