Pengaruh Kombinasi Kulit Semangka (Citrullus lanatus) Dan Jambu Biji Merah (Psidium guajava) Terhadap Kualitas Selai Lembaran

Producing fruit leather in Indonesia is still rarely done in the food industry, even though it is hoped to make bread presentation problems more practical. Fruit leather can be made from fruits, such as using watermelon skin (albedo) which is often discarded even though the pectin content is high. Watermelon rind has a color, taste and aroma that is less attractive, so it needs to be combined with red guava because it has a distinctive color, taste and aroma. This study aims to identify the effect of the combination of watermelon skin and red guava on sheet jam's chemical, physical, and organoleptic characteristics. Also, to determine the most preferred combination based on organoleptic tests. The study used a completely randomized design with 1 factor: a combination of watermelon skin and red guava with 4 levels of treatment : P1 (20% : 80%), P2 (30% : 70%), P3 (40% : 60%) dan P4 (50% : 50%). Parameters observed were water content, pectin content, pH, ash content, reducing sugar content, total dissolved solids and texture. This data is analyzed by Analysis of Variance and the smallest significant difference (if there is a difference). The organoleptic test was carried out on 44 panelists (untrained) covering taste, color, aroma and texture using five levels of preference scale: very dislike (1), dislike (2), neutral (3), like (4) and very like (5). The formulation with the use of more watermelon skin and less red guava resulted in an increase in water content and pectin content, the texture was more supple. On the other hand, reducing sugar content, total dissolved solids and ash content decreased. In terms of color and taste, panelists prefer P1 and P2 treatments. Regarding aroma, the four treatments received relatively the same response, as for texture, panelists prefer the P3 treatment, therefore  the recommended combination is treatment P1 and P2.                          Keywords: fruit leather, watermelon skin, guava, jam quality, organoleptic testPembuatan selai lembaran di Indonesia masih jarang dilakukan di industri pangan, padahal diharapkan dapat membantu persoalan penyajian roti menjadi lebih praktis. Selai lembaran dapat dibuat dari buah-buahan, salah satu nya semangka dengan memanfaatkan kulit semangka yang selama ini dibuang begitu saja, padahal memiliki kandungan pektin cukup tinggi. Kulit semangka memiliki warna, rasa dan aroma yang kurang menarik sehingga perlu dikombinasikan dengan jambu biji merah karena memiliki warna, rasa dan aroma khas. Penelitian bertujuan mengetahui pengaruh kombinasi kulit semangka dan jambu biji merah terhadap sifat kimia, fisik dan organoleptik selai lembaran serta mengetahui  kombinasi  yang paling disukai berdasarkan uji organoleptik. Penelitian menggunakan Rancangan Acak Lengkap: kombinasi kulit buah semangka dan jambu biji merah dengan 4 taraf perlakuan : P1 (20% : 80%), P2 (30% : 70%), P3 (40% : 60%) dan P4 (50% : 50%). Variabel yang diamati: kadar air, pektin, pH, kadar abu, kadar gula pereduksi, total padatan terlarut dan tekstur. Data ini dianalisis dengan Analisis Variansi dan beda nyata terkecil (bila terdapat perbedaan). Uji organoleptic dilakukan terhadap 44 orang panelis (tidak terlatih) meliputi rasa, warna, aroma dan tekstur menggunakan 5 skala tingkat kesukaan: sangat tidak suka (1), tidak suka (2), netral (3), suka (4) dan sangat suka (5).  Formulasi dengan penggunaan kulit semangka yang semakin banyak dan jambu biji merah semakin sedikit menghasilkan kadar air dan kadar pektin semakin meningkat, tekstur semakin kenyal. Sebaliknya,  kadar gula pereduksi, total padatan terlarut dan kadar abu semakin menurun. Ditinjau dari warna dan rasa, perlakuan P1 dan P2 lebih disukai para panelis. Terkait aroma, keempat perlakuan mendapatkan respon yang relative sama, sedangkan untuk tekstur, panelis lebih menyukai perlakuan P3 sehingga, kombinasi yang disarankan adalah perlakuan P1 dan P2.     Kata kunci: selai lembaran, kulit semangka, jambu biji, kualitas selai, uji organolepti