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

NINGRUM, RADNA SEKAR KUSUMA and Yanuriati, Anny (2025) PROPORSI KONSENTRASI GLUKOMANAN DAN KARAGENAN TERHADAP KARAKTERISTIK FISIOKIMIA DAN ORGANOLEPTIK FRUIT LEATHER NANAS (Ananas comosus). Undergraduate thesis, Sriwijaya University.

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Abstract

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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	glukomanan, karagenan, fruit leather
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Radna Sekar Kusuma Ningrum
Date Deposited:	15 Jul 2025 08:01
Last Modified:	15 Jul 2025 08:09
URI:	http://repository.unsri.ac.id/id/eprint/178611

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