nafi, ahmad, Giyarto, Giyarto, Agustin, Rina Dias, nafi, ahmad, Giyarto, Giyarto, and Agustin, Rina Dias
Sirsak banyak dibudidayakan oleh petani di Indonesia. Produktivitas buah sirsak cenderung meningkat, namun tidak berbanding lurus dengan ragam pemanfaatannya. Alternatif pengobatan prospektif yang dapat dilakukan adalah dengan mengolah buah sirsak menjadi fruit leather. Namun, perlu ditambahkan bahan lain untuk meningkatkan plastisitas kulit buah. Karagenan dan tepung kacang koro merupakan bahan yang potensial. Penelitian ini dilakukan untuk mengetahui karakteristik fruit leather sirsak dengan variasi penambahan karagenan dan tepung kacang koro, serta mengetahui perlakuan yang menghasilkan karakteristik fruit leather yang lebih baik dan disukai. Rancangan penelitian ini adalah Rancangan Acak Lengkap (RAL) faktor tunggal, artinya perbandingan antara karagenan dan tepung kacang koro adalah (100%:0%, 75%:25%, 50%:50%, 25%:75 %, dan 0%:100%) dari 1% dari total bahan dan setiap perlakuan diulang sebanyak 3 kali. Hasil penelitian menunjukkan bahwa perbandingan karagenan dan tepung kacang koro berpengaruh nyata terhadap ringan, kuat tarik, elongasi, kadar air, kadar protein, kadar abu, dan kadar karbohidrat. Sebaliknya, tidak terdapat pengaruh yang signifikan antara rasio karagenan dan tepung kacang koro terhadap kadar lemak dan karakteristik organoleptik. Perlakuan formulasi terbaik antara karagenan dan tepung kacang koro adalah pada perbandingan 100%:0%, dengan ligthness 62,95; 0,46 mPa kekuatan tarik; 58,67% dari elongasi; 16,49% kadar air; 1,58% kandungan lemak; 6,79% kandungan protein; 0,89% kadar abu; 74,25% kandungan karbohidrat; 48% preferensi warna dikategorikan ke dalam kriteria suka; 32% preferensi rasa dikategorikan ke dalam kriteria suka; 36% preferensi aroma dikategorikan ke dalam kriteria agak suka; 32% preferensi tekstur dikategorikan ke dalam kriteria agak suka; dan 32% dari keseluruhan preferensi dikategorikan ke dalam kriteria yang sama., Soursop is widely cultivated by farmers in Indonesia. The productivity of soursop tends to increase, but it is not directly proportional to its variety of utilization. The prospective alternative treatment that can be done is by processing the soursop into fruit leather. However, it is necessary to add other ingredients to improve the plasticity of the fruit leather. Carrageenan and jack bean flour are the potential ingredients. This research was conducted to know the characteristics of soursoup fruit leather with variations of carrageenan and jack bean flour addition, and determine the treatment that produces the better and preferred characteristics of fruit leather. The design of this research was Completely Randomized Design (RAL) of single factor, which means the ratio between carageenan and jack bean flour were (100%:0%, 75%:25%, 50%:50%, 25%:75%, and 0%:100%) from 1% of the total ingredients and each treatment was repeated 3 times. The research results showed that the ratio between carrageenan and jack bean flour gave a significant effect on the lightness, tensile strength, elongation, water content, protein content, ash content, and carbohydrate content. In contast, there was no significant effect of the ratio between carrageenan and jack bean flour on the fat content and organoleptic characteristics. The best formulation of the treatment between carrageenan and jack bean flour was at the ratio 100%:0%, with 62,95 of ligthness; 0.46 mPa of tensile strength; 58,67% of elongation; 16,49% of water content; 1.58% of fat content; 6,79% of protein content; 0.89% of ash content; 74,25% of carbohydrate content; 48% of color preferences categorized into like criteria; 32% of taste preferences categorized into like criteria; 36% of aroma preferences categorized into rather like criteria; 32% of texture preferences categorized into rather like criteria; and 32% of whole preferences categorized into like criteria.