STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL
Mulyati M. Tahir
Unhas
Jumriah Langkong
Anmar Anmar
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Keywords

kepok banana , terung belanda, fruit leather

How to Cite

Tahir, M., Langkong, J., & Anmar, A. (2018). STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL. Canrea Journal, 1(2), 127-135. Retrieved from http://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/98

Abstract

Kepok banana (Musaparadisiaca formatypica) is one fruit that contains enough digestive
fiber for the body. Kepok banana (Musaparadisiaca formatypica) is usually processed by
frying or steaming, bananas have a short shelf life and easily damaged. Therefore, to extend
the shelf life of bananas, fruit will be processed into fruit leather products. However, because
the color of bananas are less attractive, the color addition will make the product preferred by
consumers. Terung belanda (Solanum betaceum cav. has a bright color and has enough fiber
content so well processed into fruit leather. The objective of this research was to find the best
treatment combination between kepok banana (Musaparadisiaca formatypica) and terung
belanda (Solanum betaceum cav.) sugar concentration to produce a good physical and
chemical properties and favored by consumers. The research was also to find out the effect of
sugar concentration addition to physical, chemical and organoleptic fruit leather banana and
terung belanda (Solanum betaceum cav.). Treatment applied was A1: kepok banana
(Musaparadisiaca formatypica) mashed 50%: terung belanda ((Solanum betaceum cav)
mashed 45%: sugar 5%; A2: 45%: 40%: 15%; A3: 40%: 35%: 25%. Fruit leather is then tested
organoleptically including color, flavor, taste and texture and was chemically tested including moisture content, total acid, pH, anthocyanin and fiber. The result of the research shows that
A1 treatment: 50% banana porridge: terung belanda porridge 45%: 5% sugar produces the
best fruit leather product in terms of water content, total acid, pH, anthocyanin, fiber, aroma,
taste, and texture

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