PENGARUH PENAMBAHAN AGAR-AGAR DAN KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa Linn.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FRUIT LEATHER TOMAT (Lycopersicum commune) = THE EFFECT OF AGAR POWDER AND ROSELLE (Hibiscussabdariffa Linn.) ON THE PHYSICAL, CHEMICAL ANDSENSORY CHARACTERISTIC OF TOMATO LEATHER(Lycopersicum commune)

SARI, AYU MUSTIKA and Santoso, Budi and Sugito, Sugito (2018) PENGARUH PENAMBAHAN AGAR-AGAR DAN KELOPAK BUNGA ROSELLA (Hibiscus sabdariffa Linn.) TERHADAP KARAKTERISTIK FISIK, KIMIA DAN SENSORIS FRUIT LEATHER TOMAT (Lycopersicum commune) = THE EFFECT OF AGAR POWDER AND ROSELLE (Hibiscussabdariffa Linn.) ON THE PHYSICAL, CHEMICAL ANDSENSORY CHARACTERISTIC OF TOMATO LEATHER(Lycopersicum commune). Undergraduate thesis, Sriwijaya University.

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Abstract

The Objective of this research was to determine the effect of agar powder and roselle calyx on the physical, chemical, and sensory characteristic of tomato leather. The research was conducted in Agricultural Chemistry Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. The study was conducted in August 2017. The research used Factorial Randomized Complete Random Design (RAL) with 2 treatment factors and each repeated three times. The first factor was the consentration of agar powder (0.2%, 0.4%, and 0.6%) and the second factor was concentration of roselle puree (20% and 40%) each treatment was repeated three times. The observed parameters covered physical characteristics (texture and colour), chemical characteristics (water content, total acid and antioxidant activity) and organoleptic test (texture, colour and taste). The results showed that the addition of agar flour had significant effect on rate of water content, total acid, antioxidant activity, texture and colour (redness), while the addition of roselle puree had significant effect on rate of water content, total acid, antioxidant activity, texture and colour (redness and yellowness). The treatment of A1B1 (agar flour 0.2% and roselle puree 20%) was the best treatment with the highest level of acceptance based on organoleptic tomato leather test. The characteristics of A1B1 were water content of 21.27%, total acid of 0.17%, antioxidant activity of 841.24 mg/mL IC50, texture of 66.40 gf, lightness of 43.53%, redness of 15.6%, yellowness of 7.2 % and organoleptic tomato leather test by scoring preferences colour of 3.30, texture of 3.35 and taste of 3.30.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Tomato, agar powder, roselle, 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:	Users 12 not found.
Date Deposited:	07 Aug 2019 07:26
Last Modified:	07 Aug 2019 07:26
URI:	http://repository.unsri.ac.id/id/eprint/2838

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