Pengaruh Perbandingan Bubur Mentimun dengan Bubur Brokoli dan Persentase Gum Arab terhadap Mutu Vegetable Leather

Abstract

The objective of this research was to find out the effect of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum on the quality of vegetable leather. This research was conducted on February-March 2017 in Laboratory of food technology, Agriculture Faculty, North Sumatera University, Medan, using completely randomized design (CRD) with two factors, i.e. ratio of cucumber porridge with Broccoli porridge (R) (60%:40%; 50%:50%; 40%:60%; 30%:70%) and Percentage of arabic gum (S) (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were water content, total soluble solid, crude fiber content, ash content, color index, organoleptic values of colour, flavour, taste, texture and consumer acceptance. The results showed that the ratio of cucumber porridge with broccoli porridge had highly significant effect on water content, crude fiber content, ash content, and consumer acceptance. The percentage of arabic gum had highly significant effect on water content, crude fiber content, and ash content. The interaction of ratio of cucumber porridge with broccoli porridge and percentage of arabic gum had highly significant effect on crude fiber content.