Physicochemical and Sensory Characteristics of Kemang (Mangifera Caesia) and Machete Gourd (Cucurbita Moschata Durch) Fruit Leather

  • Mir'atu Saa'dia Septiani Food Technology Study Program, Universitas Djuanda, Indonesia
  • Rosy Hutami Food Technology Study Program, Universitas Djuanda, Indonesia
  • Titi Rohmayanti Food Technology Study Program, Universitas Djuanda, Indonesia
Keywords: Texture pumpkin, aroma, food, snack

Abstract

Kemang fruit is a seasonal fruit that can only be enjoyed in certain seasons and has yet to be used optimally. Processing Kemang fruit into fruit leather is one of the efforts to optimize the consumption of Kemang fruit. This study aims to determine Kemang and machete gourd fruit leather's physical, chemical, and sensory qualities. It used a completely randomized design (CRD) in which the proportion of Kemang and machete gourd puree was the factor. It consisted of three treatment levels ( 2:3, 1:1, 3:2). Data analysis used ANOVA and DMRT as the further test with a 95% confidence level. The results showed the proportion of Kemang and machete gourd puree affected physical characteristics (strong), chemical characteristics (water content and crude fiber content), and sensory quality tests (taste, color, texture). The selected fruit leather was fruit leather with a ratio of Kemang and machete gourd A1 (2:3), which has an average value of physical and chemical characteristics, namely tensile strength of 0.06 N/mm2, elongation of 9.484%,  moisture content of 26.48 %, water activity (Aw) 0.78, fiber content 4.34%, and crude level (pH) 4.2. The average value of the sensory quality test, namely taste 4,940, color 7,200, aroma 5.8, texture 4.5, and the hedonic test, namely taste 6.3, color 7.0, aroma 6.5, texture 6.6, and overall 7.2. It can be concluded that the less proportion of Kemang puree compared to the machete gourd puree (2:3) will give the best characteristics of fruit leather.

References

Achyadi, N. S., Hidayanti, A. (2004). Pengaruh Konsentrasi Bahan Pengisi dan Konsentrasi Sukrosa Terhadap Karakteristik Fruit Leather Cempedak (Artocarpus Champeden Lour). Infomatek, 6 (3).

Alvina. (2015). Fruit leather, cemilan pengganti permen [Internet].Retrieve from https://nuragnialvina.wordpress.com/2015/07/27/fruit-leather/ [13 Oktober 2021].

Anggraeni, A. A. (2011). Aktivitas Air dan Aktivitas Mikrobia. Jakarta : PT Gramedia Pustaka.

Association of Official Analytical Chemist (AOAC). (2005). Methods of Analysis. Asssociation of Official Analytical Chemists, Washington, D.C.

American Standard Testing and Material Internasional (ASTM). (1995). Standard Test Method for Materials Finer than 75-μm (No.200) Sieve in Mineral Aggregates by Washing. ASTM International, United States.

Beliu, H. N., Pell, M. Y., & Jasron, J. U. (2016). Analisa kekuatan tarik dan bending pada komposit widuro-polyester. LONTAR Jurnal Teknik Mesin Undana, 03 (02), 11-20.

Buckle, K . A., Buckle, K. A., Edward, A. R., Fleet, G. H., Wooton, W. (2009). Ilmu Pangan. Jakarta: UI-Press.

Badan Standar Nasioanl. (BSN) (1992). SNI 01-2891-1992. Cara Uji Makanan dan Minuman. Badan Standarisasi Nasional.

Estiari. (2016). Pengaruh perbandingan campuran labu siam (Secheum edule) dan brokoli (Brassica oleracea var italica) terhadap karakteristik fisik, kimia dan organoleptik mix fruit and vegetable leather [thesis]. Universitas Sebelas Maret, Surakarta.

Fishman, M. L., Coffin, D. R., Unruh, J. J., & Ly, T. (1996). Pectin/starch/glycerol edible film. J. Macromolec. Sci-Pure Appl. Chem, A33, 639-654.

Gayo, I. (1997). Buku Pintar Senior. Jakarta : Upaya Warga Negara.

Hamidi, F., Efendi, R., & Hamzah, F. (2016). Penambahan sari jeruk nipis (Citrus aurantifolia) terhadap mutu sirup buah kundur (Benincasahispida). Jurnal Faperta, 3 (2), 1-15.

Igfar, A. (2012). Pengaruh penambahan tepung labu kuning (cucurbita moschata) dan tepung terigu terhadap pembuatan biskuit [skripsi]. Universitas Hasanudin, Makasar.

Meyer, L. H. (1973). Food Chemistry. Rainhold Publishing Co., New York.

Midayanto, D., & Yuwono, S. (2014). Penentuan atribut mutu tekstur tahu untuk direkomendasikan sebagai syarat tambahan dalam standar nasional Indonesia. Jurnal Pangan dan Agroindustri, 2 (4), 259-267.

Noviyanti., Sri, W., & Syukri, M. (2016). Analisis penilaian organoleptik cake brownies subtitusi tepung wikau maombo. Jurnal Sains Dan Teknologi Pangan 1(1), 58-66.

Primawidya, N. F. S. (2017). Pemanfaatan bubur buah jambu biji putih dan bubur buah pepaya dalam pembuatan fruit leather. Jurnal Online Mahasiswa Faperta, 4(2), 1-14.

Rahmi, N. F. (1998). Pembuatan puree buah kemang (Mangifera caesia) dan aplikasinya pada dodol dan es krim [skripsi]. Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor.

Risti, A., & Herawati, N. (2017). Pembuatan fruit leather dari campuran buah sirsak (Annoma muricata L.) dan buah melon (Cucumis melo L.). JOM Fakultas Pertanian, 4 (2), 1-15.

Setyaningsih, D., Apriyantono, A., & Puspita, S.M. (2010). Analisis Sensori Untuk Industri Pangan dan Agro.Bogor : IPB Press.

Surawan, F. E. D. (2012). Penggunaan tepung terigu, tepung beras, dan tepung tapioka dan tepung maizena terhadap tekstur dan sifat sensori fish nugget ikan tuna [skripsi]. Universitas Bengkulu, Bengkulu.

Tethool, E. F. (2011). Pengaruh heat moisture treatment, penambahan gliserol monostearat serta rasio campuran tepung singkong dan pati sagu terhadap sifat fisikokimia sohun [tesis]. Program Pascasarjana, Universitas Gadjah Mada, Yogyakarta.

United States Department of Agriculture (USDA). (2018). Gourd. United States Department of Agriculture, United States.

Usmiati, S., Setyaningsih, D., Purwani, E.Y., Yuliani, S., & Maria, O.G . (2005). Karakteristik serbuk labu kuning (Cucurbita moschata). Jurnal Teknologi dan Industri Pangan, 16(2), 157-167.

Widiawati. (2019). Analis Karakteristik Fisikokimia dan Sensori Fruit Leather Pepaya (Carica papaya L.) dengan Penambahan Kolang-Kaling (Arenga pinnata, Merr) [tesis]. Fakultas Pertanian, Teknologi Hasil Pertanian, Universitas Andalas.

Published
2022-12-27
How to Cite
Septiani, M. S., Hutami, R., & Rohmayanti, T. (2022). Physicochemical and Sensory Characteristics of Kemang (Mangifera Caesia) and Machete Gourd (Cucurbita Moschata Durch) Fruit Leather. Indonesian Journal of Applied Research (IJAR), 3(3), 220-230. https://doi.org/10.30997/ijar.v3i3.234