%0 Generic
%A 	Ananda , Ericka Putri	
%C UNIVERSITAS LAMPUNG 
%D 2024
%F eprints:84434
%I FAKULTAS PERTANIAN
%T PENGARUH PENAMBAHAN DAMI NANGKA (Artocarpus heterophyllus)  TERHADAP KARAKTERISTIK SENSORI DAN KIMIA FRUIT  LEATHER BUAH NAGA MERAH (Hylocereus polyrhizus)
%U http://digilib.unila.ac.id/84434/
%X Jackfruit dami can be processed into additional ingredients for fruit leather  because it has high levels of pectin and fiber, but it lacks taste and color, so  ingredients are needed that can cover these deficiencies, one of which is red  dragon fruit. The aim of this research was to study the effect of adding jackfruit  dami waste on the sensory and chemical characteristics of red dragon fruit leather  and to obtain the best treatment. The research was structured in a Completely  Randomized Block Design (RKAL) with 4 levels of treatment comparison of red  dragon fruit and jackfruit dami, namely 100% : 0%, 75% : 25%, 50% : 50%,  25% : 75%, and 0%; 100% and 5 repetitions. The data obtained was then analyzed  with data homogeneity using the Bartlett test and additional data was tested using  the Tuckey test, then processed by variance and further tested by the Honest  Significant Difference Test (BNJ) at the 5% level. The results showed that the  jackfruit dami formulation had a significant effect on sensory characteristics in the  form of firmness, color, aroma, taste, and overall acceptability and chemistry in  the form of water content and degree of acidity (pH). The formulation of 50%  jackfruit dami and 50% red dragon fruit was the best treatment because it  produced sensory characteristics (stickiness score 3.87% (very chewy), color  score 3.55% (red), aroma score 3.24% (like), taste score 3.11% ( like), and overall  acceptance score 3.60% ( really like) and chemical characteristics (moisture  content 14.09% (w/w), ash content 0.88%, acidity 4.26 , vitamin C 1.11 mg/100g,  and reducing sugar content 23.73%).  Key words: fruit leather, dami jackfruit, red dragon.  Dami nangka dapat diolah menjadi bahan tambahan fruit leather karena memiliki  pektin dan serat yang tinggi namun memiliki kekurangan rasa dan warna sehingga  diperlukan bahan yang dapat menutupi kekurangan tersebut salah satunya adalah  buah naga merah. Tujuan penelitian ini untuk mempelajari pengaruh penambahan  limbah dami nangka terhadap karakteristik sensori dan kimia fruit leather buah  naga merah dan memperoleh perlakuan terbaik. Penelitian disusun dalam  Rancangan Kelompok Acak Lengkap (RKAL) dengan 4 taraf perlakuan  perbandingan buah naga merah dan dami nangka yaitu 100% : 0%, 75% : 25%,  50% : 50%, 25% : 75%, dan 0% ; 100%.dan 5 kali ulangan. Data yang diperoleh  kemudian dianalisis dengan homogenitas data menggunakan uji bartlett dan  kemenambahan data diuji dengan uji tuckey,selanjutnya diolah sidik ragam dan  uji lanjut Uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasilnya menunjukkan  bahwa formulasi dami nangka berpengaruh nyata terhadap karakteristik sensori  berupa kekenyalan, warna, aroma, rasa, dan penerimaan keseluruhan dan kimia  berupa kadar air dan derajat keasaman (pH). Formulasi dami nangka 50% dan  buah naga merah 50% menjadi perlakuan terbaik karena menghasilkan  karakteristik sensori (skor kekenyalan 3,87% (sangat kenyal), skor warna 3,55%  ( merah), skor aroma 3,24% ( suka), skor rasa 3,11% ( suka), dan skor penerimaan  keseluruhan 3,60% ( sangat suka) dan karakteristik kimia (kadar air 14,09% (b/b),  kadar abu 0,88%, derajat keasaman 4,26, vitamin C 1,11 mg/100g, dan kadar gula  reduksi 23,73%)  Kata kunci: fruit leather, dami nangka, naga merah.