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

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).