Characteristics of Fruit Leather Made from Jackfruit (Artocarpus heterophyllus) with the Addition of Gracilaria sp. Agar Flour
Yuliana Kurniarianti
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah, 50275, Indonesia.
Lukita Purnamayati *
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah, 50275, Indonesia.
Apri Dwi Anggo
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah, 50275, Indonesia.
Muhammad Hauzan Arifin
Department of Fishery Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah, 50275, Indonesia.
*Author to whom correspondence should be addressed.
Abstract
Fruit leather is a food modification of semi-wet or dry processed fruit products in the form of thin sheets. Agar flour from seaweed Gracilaria sp. Can be used to improve the texture of fruit leather so that it is easy to consume. The aim of this research was to determine the role of agar powder from Gracilaria sp. in improving the texture of fruit leather and the influence on consumer preference value. The research method used is experimental laboratories. Making fruit leather using jackfruit then adding agar flour from Gracilaria sp. using control concentrations, 0.5%, 1%, 1.5%, and 2%. Testing of jackfruit fruit leather includes total sugar, water content, pH, ash content, texture and hedonic test. The results showed that the addition of Gracilaria sp agar powder had significant effect on all fruit leather parameters. The addition of 0.5% Gracilaria sp agar flour produced the best fruit leather.
Keywords: Fruit leather, jackfruit, agar, texture