SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
Pineapple fruit leather is a processed product in the form of thin sheets with a distinctive pineapple aroma that is popular as a snack. However, some fruit leathers are easily torn, less plastic, and have low yields so that the addition of fillers such as rice flour and hydrocolloids such as guar gum with the right concentration is required. This study aims to determine the effect of rice flour and guar gum concentrations on the yield and quality characteristics of pineapple fruit leather. The study used a factorial Completely Randomized Design (CRD) with two factors. The first factor was the concentration of rice flour (T) (T1 = 1%, T2 = 3%, T3 = 5%) and the second factor was the concentration of guar gum (G) (G1 = 0.1%, G2 = 0.3%, G3 = 0.5%) with three replications. The quality characteristics tested included yield, water activity, thickness, and water content. Data were analyzed using ANOVA followed by Duncan's test. The results showed that the concentration of rice flour had a highly significant effect (P≤0.01) on yield and water content, and a significant effect (P≤0.05) on water activity and thickness. The concentration of guar gum had a highly significant effect (P≤0.01) on yield and a significant effect (P≤0.05) on thickness and elasticity. The interaction between the concentrations of rice flour and guar gum had a significant effect (P≤0.05) on yield and water content. The best treatment was obtained with a combination of 1% rice flour and 0.3% guar gum with a yield of 32.38%, a water content of 17.87%, a water activity of 0.71, and a thickness of 1.92 mm.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025