KARAKTERISTIK FISIKOKIMIA DAN SENSORIS FRUIT LEATHER NANAS (Ananas comosus L.Merr) DAN EKSTRAK UMBI BIT (Beta Vulgaris L.) DENGAN PENAMBAHAN KARAGENAN

Fruit leather is dried pulp on a baking sheet or mold until the moisture content is about 20%, so that it forms a thin sheet that can be rolled. One of the fruits that can be used as fruit leather is pineapple (Ananas Comosus L.Merr) because of its abundant production in Indonesia. However, pineapple fruit leather produces a brownish yellow color which makes it look less attractive. Giving coloring to the fruit leather will give a more attractive appearance and can contribute nutrition. One of the natural dyes that can be used is beetroot (Beta Vulgaris L.), so that fruit leather is produced with good physical, chemical, and organoleptic quality. This study used a factorial randomized block design (RBD) with 3 replications. Factor I is the proportion of pineapple pulp and beet root extract with 4 levels (100%:0%, 95%:5%, 90%:10%, 85%:15%) and factor II is the concentration of carrageenan (0,1%, 0,2%, 0,3%) by testing fruit leather on water content, total dissolved solids, pH value, color intensity, antioxidant activity, total anthocyanins, and organoleptic tests covering color, texture, appearance, taste. The results obtained were moisture content of 12,20% -18,51%, total dissolved solids 11,33 ºBrix-16,53 ºBrix, pH value 3,80-4,03, brightness level (L) 35,09-39,70, redness level (a +) 0,70- 4,00, yellowish level (b +) 5,20- 9,80, antioxidant activity 80,20% - 90,90%, organoleptic color 2,00-8,86 (yellow-red), organoleptic texture 4,00-7,10 (slightly non-rollable), appearance organoleptic 5,24-7,24 (neutral-attractive), flavor organoleptic 4,44-6,40 (slightly acidic