STUDY OF THE ORGANOLEPTIC PROPERTIES AND CHARACTERISTICS OF PAPAYA FRUIT LEATHER

BUDIMAN, AGUS (2018) STUDY OF THE ORGANOLEPTIC PROPERTIES AND CHARACTERISTICS OF PAPAYA FRUIT LEATHER. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Papaya is very popular because it contains vitamin A and vitamin C and tastes sweet. Local papaya has a relatively low shelf life, so it tends to be less popular in the market. Therefore local papaya processing needs to be done to increase local papaya consumption. Papaya processing can be done by making products such as sweets, jams, syrups, and fruit leather. Fruit leather is a type of food derived from fruit flesh that has been crushed and dried. In the process of making fruit leather, the processing temperature and gelatin content used have a major role in forming the final product. The quality of fruit leather can be seen in the attributes of taste, color, and texture. Through these two different variables, research was conducted to find out which product formulations and manufacturing processes were most preferred by consumers. The process variable used is the processing temperature by testing the difference between 50oC, 60oC, and 70oC. While the content used as the test variable is gelatin which acts as a binding agent with concentrations used 3%, 6%, and 9%. Attributes on the final product observed are color and texture. Texture measurement is done using a texture analyzer (hardness). Color measurement is done using chromameter. The sensory test is done by using the hedonic rating test method. The data obtained was processed using Two Way ANOVA with a 95% confidence level (0.05 significance) to determine the treatment effect of each parameter. The results obtained show that gelatin and processing temperature can increase the texture value. The color attribute of the L * value is directly proportional to the gelatin content, and is inversely proportional to the oven temperature. Sensory formulation is the most preferred and has the largest radar in the treatment temperature of 50oC oven with the addition of 6% gelatin. Keyword :papaya, fruit leather, gelatin, temperature processing.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:42
Last Modified: 16 Apr 2019 09:42
URI: http://repository.unika.ac.id/id/eprint/18845

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