KAJIAN KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER PISANG KEPOK (Musa paradisiaca F.) DAN BUAH NAGA MERAH (Hylocereus polyrhizus) DENGAN PENAMBAHAN KARAGENAN

Banana is a fruit that quite popular with Indonesian people. National banana production in a year reaches 7.29 million tons and is listed as one of the largest banana producers in the world. Because it has a sufficient source of pectin, bananas can be developed and used as basic food ingredients such as fruit leather. Fruit leather is classified as a healthy food. which is naturally made by making fruit pulp (puree) then dried.The disadvantage of this banana fruit leather is the less attractive color and less elastic texture. Therefore it is necessary to add red dragon fruit and carrageenan to improve this fruit leather product. This study aimed to determine the effect of the proportion banana with red dragon fruit and the addition of carrageenan concentration on the physicochemial and sensory charateristic of fruit leather. The study was conducted using a randomized complete block design (RCBD) factorial. The first factor with four levels namely the proportion of banana and red dragon fruit (100% : 0%, 75% : 25%, 50% : 50%, 25% : 75%). The second factor was carrageenan concentration (0%; 0,2%; 0,5%). The observation parameter are consist of water content, total soluble solid, elasticity texture, antioxidant activity, lightness (L), redness (a+¬), yellowish (b+¬) and organoleptics. The result of this study showed the treatment of proportion of banana and red dragon fruit with the concentration of carrageenan interacted significantly to the water content, total soluble solid, elasticity texture, antioxidant activity, lightness (L), redness (a+¬), yellowish (b+¬)and organolaptic of fruit leather.The best result of physicohemial and sensory charateristic showed that P3K1 (banana 100% : red dragon fruit 0%) and carrageenan 0,5% with water content 13,68 %; total soluble solid 23oBrix; elasticity texture 29,44 N; antioxidant ativity 67,88%; lightness (L) 51,70; redness (a+) 5,30; yellowish (b+) 20,30; taste organoleptic 3,87; texture organoleptic 3,80; appearance organoleptic 3,70 dan preference organoleptic 3,71