Sensory analysis of fruit leather from the combination of pedada fruit and api-api fruit as natural dyes

Abstract

Abstract Fruit leather is a product made from processed fruit shaped like a thin sheet. This study aimed to determine the panelist’s preference for fruit leather produced from a combination of pedada fruit and api-api fruit. The study used a Completely Randomized Design (CRD) with five treatments and three repetitions. The treatment formula is PA1 (Pedada fruit 90%: Api-api fruit 10%), PA2 (Pedada fruit 80%: Api-api fruit 20%), PA3 (Pedada fruit 70%: Api-api fruit 30%), PA4 (Pedada fruit 60%: Api-api fruit 40%) and PA5 (Pedada fruit 50%: Api-api fruit 50%). The results of the sensory evaluation of the fruit leather that was tested for the panelists was that the fruit leather type that the panelists liked the most was PA3 with a value of 4.01 (favorite) is a fruit leather with a slightly green color, has a distinctive aroma of pedada fruit and api-api fruit, slightly sweet and sour taste, and a slightly chewy texture.