Main Article Content

Abstract

The solid waste extracted from red fruit oil still contains nutrients which can be processed into various food products, one of which is fruit leather. This study aimed to evaluate the addition of emulsifiers, namely Carboxy Methyl Cellulose (CMC) and agar powder on the physicochemical and sensory characteristics of fruit leather of red fruit. This study was designed using a completely randomized design with two replications. The fruit leather was made in four treatments, F1 (CMC 0.25%), F2 (0.25% agar), F3 (0.15% CMC and 0.15% agar-agar), and F4 (0.25% CMC and agar-agar 0.25). Observations on the four fruit leather formulas were carried out on physicochemical properties, namely color, total dissolved solids (TDS) and moisture content, sensory tests (ranking tests and hedonic tests) include color, aroma, taste, and elasticity, proximate and bioactive components (total carotenoids and tocopherols). The results showed that the physical characteristics of red fruit leather from the four formulas had a red to dark red color, TDS ranged from 42.4-48.0 °Brix, and moisture content ranged from 10.26-12.87%, which met the standard National for intermediate moisture products. The use of CMC and agar powder in general does not remove the distinctive aroma and taste of red fruit and also the level of elasticity was good enough so that the fruit leather of red fruit can be rolled properly. In addition, the overall color, aroma, taste, and elasticity of all fruit leather formulations were acceptable to the panelists. The best fruit leather formula was F3, with a composition of red fruit pulp 60.2%, 0.15% CMC, 0.15% agar powder, 0.2% citric acid, 10% sugar, and 29.3% water; which proximate content, namely ash content 1.29% (db), fat 28.38% (db), protein 0.29% (db), carbohydrates 55.63% (db) and total dissolved solids 48,0 oBrix; as well as bioactive components, namely total carotenoids 1,365 ppm and total tocopherols 553 ppm.

Keywords

carotenoid fruit leather physicochemical red fruit waste sensory ampas buah merah fisikokimia fruit leather karotenoid sensory

Article Details

How to Cite
Sari, I. P., Sarungallo, Z. L., & Santoso, B. (2024). THE EFFECT OF ADDITION OF CARBOXYMETHYL CELLULOSE AND AGAR POWDER ON THE PHYSICOCHEMICAL AND SENSORY OF RED FRUIT (Pandanus conoideus Lamk) LEATHER. Jurnal Agroindustri, 14(1), 26–39. https://doi.org/10.31186/jagroindustri.14.1.26-39

References

  1. AOAC (Association of Analytical Chemist). (2019). Official Methods of Analysis of AOAC International. 21th Edition. AOAC International. Maryland.
  2. Astuti, W. F. P., Nainggolan, R. J., & Nurmiah, N. (2016). Pengaruh Jenis Zat Penstabil terhadap Mutu Fruit Leather Campuran Jambu Biji Merah dan Sirsak. Jurnal Rekayasa Pangan dan Pertanian, 4(1), 65-71.
  3. Coniwanti, P., Dani, M., & Daulay, Z.S. (2017). Pembuatan Natrium Karboksimetil Selulosa
  4. (Na-CMC) dari Selulosa Limbah Kulit Kacang Tanah (Arachis hypogea L.). Jurnal Teknik Kimia, 21(4), 1-11.
  5. David, W. & F. David. (2020). Analisis Sensori Lanjut untuk Industri Pangan dengan R. Universitas Bakrie Press. Seri Pertama. E-ISBN: 978-602-7989-35-1.
  6. Effendi, S. (2015). Teknologi Pengolahan dan Pengawetan Pangan. Alfabeta. Bandung.
  7. Estiasih, T., Harijono, Waziiroh, E., & Fibrianto, K. (2016). Kimia dan Fisik Pangan. Bumi Aksara. Jakarta.
  8. Fauziah, E., Widowati, E., & Atmaka, W. (2015). Kajian Karakteristik Sensoris dan Fisikokimia Fruit Leather Pisang Tanduk (Musa corniculata) dengan Penambahan Berbagai Konsentrasi Karagenan. Jurnal Aplikasi Teknologi Pangan, 4(1), 11-16.
  9. Harun, N., Rahmayuni, & Yucha, E. S. (2013). Penambahan Gula Kelapa dan Lama Fermentasi terhadap Kualitas Susu Fermentasi Kacang Merah (Phaesolus vulgaaris L.). Universitas Riau. Pakanbaru.
  10. Herlina, H., Belgis, M., & Wirantika, L. (2020). Karakteristik Fisikokimia dan Organoleptik Fruit Leather Kenitu (Chrysophyllum cainito L.) dengan Penambahan CMC dan Karagenan. Jurnal Agroteknologi, 14(1), 103-114. https://doi.org/10. 19184/j-agt.v14i02.12938.
  11. Knockaert, G., Lemmens, L., Van-Buggenhout, S., Hendrickx, M., Van-Loey, A. 2012. Changes in β-carotene Bioaccessibility and Concentration During Processing of Carrot Puree. Food Chem. 133: 60 - 67.
  12. Lestari, N., Widjajanti, R., Junaidi, L., & Isyanti, M. (2018). Pengembangan Modifikasi Pengolahan Fruit Leather dari Puree Buah-buahan Tropis. Warta IHP, 35(1),12-19.
  13. Marzelly, A. D., Sih, Y., & Triana, L. (2017). Karakteristik Fisik, Kimia, dan Sensoris Fruit Leather Pisang Ambon (Musa paradisiaca S.) dengan Penambahan Gula dan Karagenan. Jurnal Agroteknologi, 1 (02),172-185.
  14. Murtiningrum, & Silamba, I. (2010). Pemanfaatan Pasta Buah Merah (Pandanus conoideus L) sebagai Bahan Subtitusi Tepung Ketan dalam Pembuatan Dodol. Agrotek, 4(1), 1-7.
  15. Murtiningrum, Sarungallo, Z. L., & Mawikere, N. L. (2012). The Exploration and Diversity of Red Fruit (Pandanus conoideus L.) from Papua Based on Its Physical Characteristics and Chemical Composition. Biodiversitas, 13(3), 124-129.
  16. Prasetyo, B. B. (2014) Penambahan CMC (Carboxy Methyl Cellulose) Pada Pembuatan Minuman Madu Sari Buah Jambu Merah (Psidium Guajava) ditinjau dari pH, Viskositas, Total Kapang dan Mutu Organoleptik. Thesis Fakultas Peternakan, Universitas Brawijaya. Malang.
  17. Putri, G. N., Parnanto, N. H. R., & Nursiwi, A. (2016). Pengaruh Penambahan Gum Arab Terhadap Karakteristik Fisik, Kimia dan Organoleptik Fruit and Vegetable Leather dari Albedo Semangka (Citrullus vulgaris Schard.) dan Wortel (Daucus carota). Jurnal Teknosains Pangan, 5(3), 20-30.
  18. Ramadhani, D. A. (2016). Karakterisasi Fruit Leather Campuran Sursak (Annona muricata L.) dan Wortel (Daucus Carota L.). Skripsi Fakultas Teknologi Pertanian. Universitas Jember. Jember.
  19. Ranganna, S. (2000). Handbook of Analysis and Quality Control for Fruit and Vegetable Products. Tata McGraw-Hill Publishing. New Delhi.
  20. Roreng, M. K., Sarungallo, Z. L., Murtiningrum, Santoso B., & Latumahina, R. M. M. (2016). Mutu Mikrobiologis Drupa Buah Merah (Pandanus conoideus Lamk.) pada Berbagai Jenis Kemasan Selama Penyimpanan. Agrointek, 10 (2), 92-98.
  21. Rosida, K. B, Enny, & Reny, Z. H. (2016). Pengembangan produk fruit leather dari buah sirsak dan bunga rosella. J. Rekapangan, 10(1), 61-66.
  22. Sarungallo, Z. L. (2021). Potensi buah merah (Pandanus conoideus Lamk.) sebagai ingredien pangan fungsional. dalam: M. Mahendradatta, W.P. Rahayu, U. Santoso, Giyatmi, Ardiansyah; D. L. N. Fibri; F. Kusnandar; dan Y. Witono (Editor). Inovasi Teknologi Pangan menuju Indonesia Emas (Kumpulan pemikiran anggota PATPI). IPB-Press. Bogor.
  23. Sarungallo, Z. L., Hariyadi, P., Andarwulan, N., & Purnomo, E. H. (2014). Pengaruh metode ekstraksi terhadap mutu kimia dan komposisi asam lemak minyak buah merah (Pandanus conoideus). Jurnal Teknologi Industri Pertanian, 24(3), 209-217.
  24. Sarungallo, Z. L., Hariyadi, P., Andarwulan, N., & Purnomo, E. H. (2015). Analysis of α-cryptoxanthin, β-cryptoxanthin, α-carotene, and β-carotene of Pandanus Conoideus Oil by High-Performance Liquid Chromato-graphy (HPLC). Procedia Food Science, 3, 231-243.
  25. Septiani, I. N., Basito, & Widowati, E. (2013). Pengaruh Konsentrasi Agar-Agar dan Karagenan Terhadap Karakteristik Fisik, Kimia, dan Sensori Selai Lembaran Jambu Biji Merah (Psidium guajava L.). Jurnal Teknologi Hasil Pertanian, 6(1), 27-35.
  26. Sidi, N. C., Widowati, E., & Nursiwi, A. (2014). Pengaruh Penambahan Karagenan pada Karakteristik Fisikokimia dan Sensoris Fruit Leather Nanas (Ananas comosus L. Merr.) dan Wortel (Daucus carota). Jurnal Aplikasi Teknologi Pangan 3(4), 122-127.
  27. SNI (Standar Nasional Indonesia). (1996). Manisan Kering Buah-buahan. Badan Standarisasi Nasional No. 1718-83. Jakarta.
  28. Sumarni, S., Muzakkar, M., & Tamrin, Z. (2017). Pengaruh Penambahan CMC (Carboxy Methyl Cellulose) terhadap Karakteristik Organoleptik, Nilai Gizi dan Sifat Fisik Susu Ketapang (Terminallia catappal.). Jurnal Sains dan Teknologi Pangan, 2(3), 604-614.
  29. Tondang, H. M., Ekawati, G. A., & Wiadnyani, A. A. I. S. 2018. pengaruh penambahan karagenan terhadap karakteristik fruit leather kulit buah naga merah (Hylocereus polyrhizus). Jurnal Ilmu dan Teknologi Pangan (ITEPA), 7(2), 33 - 42
  30. Winarno, F. G. (2008). Kimia Pangan dan Gizi. Mbrio Press. Bogor.
  31. Wong, M. L, Timms, R. E & Goh, E. M. (1988). Colorimetric determination of total tocopherols in palm olein and stearin. Journal of the
  32. American Oil Chemists' Society, 65(2), 258-261.
  33. Zaidiyah, C. P., Malini, & Y. Abubakar. (2021). Karakteristik Fisikokimia Fruit Leather Jambu Biji (Psidium guajava L.) dengan Variasi Konsentrasi Gum Aran dan Sukrosa. Jurnal Teknologi dan Industri Indonesia, 13(2), 58-64, DOI: https://doi.org/10.17969/jtipi .v13i2.21621.