W. Setiaboma, V. Fitriani, D.T. Mareta
Fruit leather is a dried fruit treat, chewy and flavorful. It is used for the product prepared by dehydration of fruit puree with or without sugar and acid. While Bananas is perisable fruit that had various types so that fruit leather is one of food procceses to preservation and to increase value. Fruit leather have to plastic texture. Carrageenan is polysaccaride that has function as gel formation. The objectives of this study were 1) to study the effect of fruit leather of various bananas and 2) to study the effect of adding carrageenan for bananas fruit leather. The methode was using three types of ripe banana that were raja sereh (A); muli (B) and white kepok (C). The bananas were steamed at 8 minutes after that removed peel and sized using blender for 3 minutes as fruit purees. The fruit purees were added 0,6% carrageenan and without added carrageenan then was dried at 60°C for 12 hours. The fruit leather were analyzed by physico chemical. The fruit leathers had plastic form. Various bananas affected water content; ash content; Aw content, texture and color. The water content of fruit leather raja sereh was highest (15,08% (0% carrgenan) and 16,05% (0,6% carrgenan)) so that the aw value of sereh banana (0,68 and 0,7%) was higher than muli banana (0,61 and 0,59%) and white kepok (0,64 and 0,6%). Additional of carragenan affected to texture of fruit leathers, F value of adding carrageenan 0,6% was higher than adding carrageenan 0%. © Published under licence by IOP Publishing Ltd.
Foodtechnology Departement, Institut Teknologi Sumatera, Lampung Selatan, Lampung, Indonesia
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