EVALUATION OF PHYSICAL AND SENSORY CHARACTERISTICS OF FRUIT LEATHER MADE FROM BANANA (Musa paradisiaca) FLESH & PEEL

OLIVIA, ELSA (2018) EVALUATION OF PHYSICAL AND SENSORY CHARACTERISTICS OF FRUIT LEATHER MADE FROM BANANA (Musa paradisiaca) FLESH & PEEL. Other thesis, Unika Soegijapranata Semarang.

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Abstract

Bananas (Musa paradisiaca) are tropicaljnlits thaI are very popular and easy to obtain in Indonesia. All parts of banana plallt can be ILsed especially flesh of the fruit. However. bananas have relatively short lives and nol all bananas' prodllclion can be consumed in the form oj fresh fruit. Bananas' peels are also usually thrown away. The higher production of bananas in Indonesia causes more wasle from the peel. Therefore, 10 increase Ihe shelf life of bananas and to reduce the waste from bananas peel, banana can be processed inlo products such as fmilleather. Fruit leather is shaped similar to Ihin sheets wilh a thickness abolll 2-3 mm, water content of 15-20% with specific consistencies and flavors. The temperature and composilion of raw materials are included as faclO/'s Ihat can affect the gl'!'/!..ty of fruit leather. This sllldy aims to determine the effect of temperature aJJ4'gfhl/!o. . ion 0 flesh and bananas peel which are assessed from physi:ay;J eluo;,trhara"'i!rerisli is research, bananas from "Raja" mriety is lise ~ researcJ/ II.y:d C;omfletely Ra""";;u"mi<!'- d Design (CRD) with Iwofactors. theyar ry}'ing temperalllre (5rtC"liMfOwu/ 7~(l the composition of bananas flesh and eel (90: 10, fr20, wid ~Jf)J Orting i ' Itemperalllre was done for 8 hours ~Jcallse th valer content bas reaclu thec1iml ~Iis < 20%. The lexture meas . 'JlIls wer performed~.n a lexillre wljzer , . ness). Color memurem ~re don by IIsmg Ch iiUneier Sensory ests wer formed by hedolllc ra1l11rl metl'fd The datl, » e ~C'$fed by usm~ t:.o IV. _ :4NOVA with 95% confiden el'evel (s~gnificallce 0,0 Jo.Qi!,JP.m the effeCl~paranr er The result showed that fltempe!lIre and ct:fllipoSlllOn "";;tJbanollu fles and p~ affected frUit leather's Ira ess Th I"~her temp'i?ratllre-aifJ concenlrptl n of ba as peel, the harder texlII fnllile the This stud)! also!Ihowed that II higher t, I )eralure and composition nw,"as "teL iha~ are ILsed in nna!ysi$ f:l fruit led(l 's color wilh chromameter I e color 01'1.:.'" (Iiglr!JIn.T!'rfJl1Iillealh s became }/i ker, beside a'" (redness) and b . ~1!.:.:.vne.ts) 7;t~li!lJ~t:sensO/ est.rreslll st the consumers prefer tire fruit lea ,~h I/(e leli1j1emlure..oj6 with com . IOn of banana flesh and peel is 90 : /0 in . )'Lcts of !olor, hird~ess~ (IIId overall. werer. in allribllles of flavollr, cJ,ell'iness, and Asile-.Ttr61l/iIh, most conSIlii. lejmit leather with Ihe lemperalilre of7(f'C and }frcom""~«...p[,.,mvl{l? sand p I is 90: 10. - Key words :jmit lealher, banana, banana peel, drying lemperature

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology > Biotechnology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 19 Nov 2018 06:03
Last Modified: 19 Nov 2018 06:03
URI: http://repository.unika.ac.id/id/eprint/17391

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