Combination of Pineapple and Okra on Chemical and Sensory Characteristics of Fruit Leather

Abstract

Abstract The purpose of this research was to get the best combination of pineapple and okra on chemical and sensory characteristics of fruit leather. This research was conducted experimentally by using a complete randomized design (CRD) which consist of four treatments and four replicates. The treatments were ratios of pineapple and okra pulp, such as NO1 (50:50), NO2 (60:40), NO3 (70:30), and NO4 (80:20). Data obtained were statistically analyzed by using Analysis of Variance and continued with Duncan’s New Multiple Range test at 5% level. The results showed that the ratio of pineapple and okra pulp significantly affected moisture content, ash content, pH, fiber content, dissolved total solid, sensory test on color, flavor, taste, and texture of the fruit leather. The best treatment in this research was NO4 (80:20) with 6.07% moisture content, 0.70% ash content, 4.4 pH, 4.75% fiber content, and 56.04 °brix total solid. The results of descriptive test showed that the fruit leather had brown color (3.1), pineapple scented (3.67), pineapple taste (3.57), little chewy texture (2.67) and overall assessment hedonically was favored by panelists (3.78).