Pengaruh Jenis dan Persentase Penstabil terhadap Mutu Cassava Leaf Leather

Abstract

The objective of this research was to get the best type and percentage of stabilizer in producing cassava leaf leather with good quality. This research was condected using Completely Randomized Design (CRD) with two factors, i.e. types of stabilizer (P) (Guar Gum, Locust Bean Gum, Xanthan Gum, Arabic Gum) and percentage of stabilizer (S) (0,25%; 0,50%; 0,75%; 1,00%). Parameters analyzed were water content, ash content, total acid, total sugar, total soluble solid, pH , crude fiber content, color index, organoleptic test by hedonic for color, aroma, flavor, and texture. The results showed that the type of stabilizer had highly significant effect on water content, ash content, pH, and crude fiber content. The percentage of stabilizer had highly significant effect on water content and pH, had significant effect on crude fiber content. The interaction of type and percentage of stabilizer had highly significant effect on water content.