KAJIAN PENGARUH VARIASI PENAMBAHAN XANTHAN GUM TERHADAP SIFAT FISIK DAN KIMIA SERTA ORGANOLEPTIK FRUIT LEATHER KULIT BUAH NAGA DAGING SUPER MERAH (Hylocereus costaricensis)

Abstract

The purpose of the study is to know the best concentration of additional xanthan gum (0%, 0.1%, 0.3%, 0.5%) as a binder to the organoleptic characteristics (color, aroma, flavor, texture, and overall) and physicochemical (tensile strength, moisture content, ash content, water activity, pH, levels of dietary fiber and antioxidant activity value) of fruit leather which is made of super red dragon fruit peel. The research design used in this study was a completely randomized design (CRD). Completely randomized design pattern is used to determine the effect of treatment to the samples. In this study, the factor affecting treatment is the addition of xanthan gum to the fruit leather. The result of the research showed that the addition of xanthan gum gave a significant effect on the moisture content, water activity, pH, and fiber (water content is 17.25%-11.25% (wb), pH is 3.56-3.86 and water activity is 63-.60). However, the addition of xanthan gum did not affect the tensile strength, ash content and antioxidant activity (tensile strength is 2.5419 to 8.5077 N, ash content is 2.79%-3.4% (wb) and antioxidant activity is 1.1%-1.4%). The result of sensory test showed the best preference level of panelists on the addition of xanthan gum to the fruit leather was 0.1%.