Peer Review : CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE

Wati, Andra Tersiana and Puspasari, Diah Ayu (2023) Peer Review : CHARACTERISTICS OF MANGO FRUIT LEATHER ( MANGIFERA INDICA ) WITH THE ADDITION OF LIME ( CITRUS AURANTIIFOLIA ) IN VARIATION OF DRYING TEMPERATURE. Jurusan THP FTP Universitas Brawijaya Malang, Malang.

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Abstract

Mango is a fruit favorite of tropical people and oranges Lime is rich in vitamin C as well abundant available moment season harvest. As an easy commodity broken, needed innovation to get consumed moment no season harvest. Innovation possible processing one of them did fruit leather. Influence variation temperature drying (50 °C; 60 °C; 70 °C; and 80 °C) to characteristics physical that is color and texture as well as Vitamin C levels of fruit leather were observed using Complete Random Design (RAL) Non-Factorial. Therefore, a sensory test was carried out on the resulting product on 25 panelists no trained. From the results research fruit leather mango with a temperature of 60 o C is sufficiently preferred with a content of vitamin C 1of 5.74 (mg/100 g) and water content of 11.59 (% db ) and texture 4365.58 g and color L = 53.81, a= 21.29, b = 48.58).

Item Type:	Other
Uncontrolled Keywords:	Drying, Fruit leather, Lime, Mango, Sensory analysis
Subjects:	S Agriculture > S Agriculture (General)
Divisions:	Fakultas Industri Halal > S1 Teknologi Hasil Pertanian
Depositing User:	Tri Yuliani
Date Deposited:	03 Mar 2023 07:56
Last Modified:	28 Mar 2023 04:22
URI:	http://repository.unu-jogja.ac.id/id/eprint/553

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