PEMANFAATAN DAGING BUAH PALA (Myristica fragrans H.) DAN PEPAYA (Carica papaya) DALAM PEMBUATAN FRUIT LEATHER

Yuniyati, Yuniyati; Sipahelut, Sophia G.; Lawalata, Vita N.

doi:10.33772/jstp.v8i3.41831

Jurnal

PEMANFAATAN DAGING BUAH PALA (Myristica fragrans H.) DAN PEPAYA (Carica papaya) DALAM PEMBUATAN FRUIT LEATHER

Jurnal Sains dan Teknologi Pangan · Vol. 8 No. 3 (2023)

DOI: 10.33772/jstp.v8i3.41831
ISSN: 2527-6271
Published: 2023-06-25
Publisher: JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language: eng

Abstract

ABSTRACT Fruit leather is a type of processed food product in the form of thin sheets, has a distinctive fruity taste and aroma, which has a long shelf life, is more practical, and contains lots of nutrients. The purpose of this study was to obtain the best combination of nutmeg puree and papaya puree in the manufacture of fruit leather. This study was an experimental study conducted using a completely randomized design (CRD) consisting of three treatments and three replications, with treatments including P1 (nutmeg puree: papaya puree = 75:25), P2 (nutmeg puree: papaya puree = 50:50), P3 (nutmeg puree: papaya puree = 25:75). The data obtained was analyzed statistically using analysis of variance (ANOVA) and continued with the Duncan New Multiple Range Test (DMRT) at 5% level. The results show that the proportions of nutmeg puree and papaya puree significantly affected the moisture content, ash content, and sensory tests of color, aroma, taste, and elasticity. The best treatment from this study was P3 (nutmeg puree: papaya puree = 25:75) with a water content of 19.33%, ash content of 0.66%, and brownish orange color (3.47), slightly nutmeg flavor (1.73), slightly nutmeg taste (2.53), and chewy texture (2.97). Keywords: nutmeg flash puree, papaya puree, fruit leather ABSTRAK Fruit leather merupakan salah satu jenis produk olahan pangan berbentuk lembaran tipis, memiliki citarasa dan aroma khas buah, memiliki umur simpan yang panjang, lebih praktis, serta mengandung banyak nutrisi. Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari puree daging buah pala dan puree pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan tiga kali ulangan, dengan perlakuan antara lain: P1 (puree daging buah pala dan puree pepaya 75:25), P2 (puree daging buah pala dan puree pepaya 50:50), P3 (puree daging buah pala dan puree pepaya 25:75). Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa proporsi puree daging buah pala dan puree pepaya yang berbeda berpengaruh nyata terhadap kadar air, kadar abu, dan uji sensoris warna, aroma, rasa, dan kekenyalan. Perlakuan terbaik dari penelitian ini adalah P3 (puree daging buah pala dan puree pepaya 25:75) dengan nilai kadar air 19,33%, kadar abu 0,66%, serta warna oranye kecoklatan (3,47), agak beraroma pala (1,73), agak berasa pala (2,53), tekstur kenyal (2,97). Kata kunci: puree daging buah pala, puree pepaya, fruit leather

Collaboration network of the authors

15 authors · 30 co-authorship links

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Universitas Halu Oleo
Affiliation unknown

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Co-author	Organisation	Joint articles
Gilian Tetelepta	Affiliation unknown	3
John Patty	Affiliation unknown	2
SRI REJEKI	Universitas Halu Oleo	1
John Alfred Patty	Affiliation unknown	1
Riana A Talakua	Affiliation unknown	1
Sophia Grace Sipahelut	Affiliation unknown	1
Meity C Mailoa	Affiliation unknown	1
Gelora H Augustyn	Affiliation unknown	1
Cynthia G.C. Lopulalan	Affiliation unknown	1
Vita Lawalata	Affiliation unknown	1
Priscillia Picauly	Affiliation unknown	1
Suriati U Bajo	Affiliation unknown	1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 1 Nov 2026.

Original metadata (oai_dc)

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	<dc:title xml:lang="en-US">PEMANFAATAN DAGING BUAH PALA (Myristica fragrans H.) DAN PEPAYA (Carica papaya) DALAM PEMBUATAN FRUIT LEATHER</dc:title>
	<dc:creator>Yuniyati, Yuniyati</dc:creator>
	<dc:creator>Sipahelut, Sophia G.</dc:creator>
	<dc:creator>Lawalata, Vita N.</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACT
           Fruit leather is a type of processed food product in the form of thin sheets, has a distinctive fruity taste and aroma, which has a long shelf life, is more practical, and contains lots of nutrients. The purpose of this study was to obtain the best combination of nutmeg puree and papaya puree in the manufacture of fruit leather. This study was an experimental study conducted using a completely randomized design (CRD) consisting of three treatments and three replications, with treatments including P1 (nutmeg puree: papaya puree = 75:25), P2 (nutmeg puree: papaya puree = 50:50), P3 (nutmeg puree: papaya puree = 25:75). The data obtained was analyzed statistically using analysis of variance (ANOVA) and continued with the Duncan New Multiple Range Test (DMRT) at 5% level. The results show that the proportions of nutmeg puree and papaya puree significantly affected the moisture content, ash content, and sensory tests of color, aroma, taste, and elasticity. The best treatment from this study was P3 (nutmeg puree: papaya puree = 25:75) with a water content of 19.33%, ash content of 0.66%, and brownish orange color (3.47), slightly nutmeg flavor (1 .73), slightly nutmeg taste (2.53), and chewy texture (2.97).


Keywords: nutmeg flash puree, papaya puree, fruit leather

ABSTRAK
            Fruit leather merupakan salah satu jenis produk olahan pangan berbentuk lembaran tipis, memiliki citarasa dan aroma khas buah, memiliki umur simpan yang panjang, lebih praktis, serta mengandung banyak nutrisi.  Tujuan dari penelitian ini adalah untuk mendapatkan kombinasi terbaik dari puree daging buah pala dan puree pepaya dalam pembuatan fruit leather. Penelitian ini merupakan penelitian eksperimen yang dilakukan dengan menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari tiga perlakuan dan tiga kali ulangan, dengan perlakuan antara lain: P1 (puree daging buah pala dan puree pepaya 75:25), P2 (puree daging buah pala dan puree pepaya 50:50), P3 (puree daging buah pala dan puree pepaya 25:75).  Data yang diperoleh dianalisis secara statistik menggunakan Analysis of Variance (ANOVA) dan dilanjutkan dengan uji Duncan New Multiple Range Test (DMRT) pada taraf 5%. Hasil penelitian menunjukkan bahwa proporsi puree daging buah pala dan puree pepaya yang berbeda berpengaruh nyata terhadap kadar air, kadar abu, dan uji sensoris warna, aroma, rasa, dan kekenyalan. Perlakuan terbaik dari penelitian ini adalah P3 (puree daging buah pala dan puree pepaya 25:75) dengan nilai kadar air 19,33%, kadar abu 0,66%, serta warna oranye kecoklatan (3,47), agak beraroma pala (1,73), agak berasa pala (2,53), tekstur kenyal (2,97).

Kata kunci : puree daging buah pala, puree pepaya, fruit leather</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2023-06-25</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/41831</dc:identifier>
	<dc:identifier>10.33772/jstp.v8i3.41831</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 8, No 3 (2023): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v8i3</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/41831/18550</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2023 Jurnal Sains dan Teknologi Pangan</dc:rights>
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