Pengaruh Perbandingan Sari Wortel dengan Bubur Labu Siam dan Jumlah Pektin terhadap Mutu Vegetable Leather

Abstract

The aim of this research was to find the effect of ratio of carrot juices with chayote pulps and pectin addition on the quality of vegetable leather from carrot juices with chayote pulps. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two factors, i.e. : ratio of carrot juices and chayote pulps (B) : (80%:20% ; 60%:40% ; 40%:60%; 20%:80%) and pectin addition (P) : (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, pH, colour index, hedonic of organoleptic values of colour, flavour, and taste, and score of organoleptic values of texture. The results showed that the ratio of carrot juices and chayote pulps had highly significant effect on moisture content, ash content, vitamin C content, colour index, score of organoleptic texture. Pectin addition had highly significant effect on moisture content, ash content, vitamin C content, crude fiber content, and score of organoleptic texture. Interaction of the two factors had significant effect on moisture content and ash content. The ratio of carrot juices and chayote pulps of (20%:80%) and pectin addition of (1,5%) produced the best quality of vegetable leather and more acceptable