STUDI PEMANFAATAN DAUN SIRSAK (Annona murica linn.) SEBAGAI MINUMAN SEDUH DENGAN PENAMBAHAN TEH (Camelia sinensis) SEBAGAI MINUMAN FUNGSIONAL: (A study of suorsop leaf utilization as brewed beverage with tea addition as functional drink)

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. Terungbelanda (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 terungbelanda  (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.