| dc.description.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 | en_US |
