EVALUATION OF PHYSICAL AND SENSORY CHARACTERISTICS OF FRUIT LEATHER MADE FROM BANANA (Musa paradisiaca) FLESH & PEEL
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Institusion

Universitas Katolik Soegijapranata

Author

OLIVIA, ELSA

Subject

Biotechnology 

Datestamp

2018-11-19 06:03:25 

Abstract :
Bananas (Musa paradisiaca) are tropicaljnlits thaI are very popular and easy to obtain in Indonesia. All parts of banana plallt can be ILsed especially flesh of the fruit. However. bananas have relatively short lives and nol all bananas' prodllclion can be consumed in the form oj fresh fruit. Bananas' peels are also usually thrown away. The higher production of bananas in Indonesia causes more wasle from the peel. Therefore, 10 increase Ihe shelf life of bananas and to reduce the waste from bananas peel, banana can be processed inlo products such as fmilleather. Fruit leather is shaped similar to Ihin sheets wilh a thickness abolll 2-3 mm, water content of 15-20% with specific consistencies and flavors. The temperature and composilion of raw materials are included as faclO/'s Ihat can affect the gl'!'/!..ty of fruit leather. This sllldy aims to determine the effect of temperature aJJ4'gfhl/!o. . ion 0 flesh and bananas peel which are assessed from physi:ay;J eluo;,trhara"'i!rerisli is research, bananas from "Raja" mriety is lise ~ researcJ/ II.y:d C;omfletely Ra""";;u"mi