Storage Stability of Additive-free Salacca sp. Fruit Leather
We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender...
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| Format: | Article |
| Language: | English |
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TALENTA
2019-02-01
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| Series: | Indonesian Journal of Agricultural Research |
| Subjects: | |
| Online Access: | https://talenta.usu.ac.id/InJAR/article/view/495 |
| _version_ | 1818263081993633792 |
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| author | Umi Purwandari Mojiono Mojiono Ninik Wulandari K Putri Miftakhul Efendi Alfan Wijaya |
| author_facet | Umi Purwandari Mojiono Mojiono Ninik Wulandari K Putri Miftakhul Efendi Alfan Wijaya |
| author_sort | Umi Purwandari |
| collection | DOAJ |
| description | We developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency. |
| first_indexed | 2024-12-12T19:13:21Z |
| format | Article |
| id | doaj.art-5f9f13cc5f0a41cdbd92087b3f00b232 |
| institution | Directory Open Access Journal |
| issn | 2622-7681 2615-5842 |
| language | English |
| last_indexed | 2024-12-12T19:13:21Z |
| publishDate | 2019-02-01 |
| publisher | TALENTA |
| record_format | Article |
| series | Indonesian Journal of Agricultural Research |
| spelling | doaj.art-5f9f13cc5f0a41cdbd92087b3f00b2322022-12-22T00:14:48ZengTALENTAIndonesian Journal of Agricultural Research2622-76812615-58422019-02-011326026810.32734/injar.v1i3.495356Storage Stability of Additive-free Salacca sp. Fruit LeatherUmi Purwandari0Mojiono Mojiono1Ninik Wulandari K Putri2Miftakhul Efendi3Alfan Wijaya4University of Trunojoyo MaduraUniversity of Trunojoyo MaduraUniversity of Trunojoyo MaduraUniversity of Trunojoyo MaduraUniversity of Trunojoyo MaduraWe developed additive-free fruit leather made from snake fruit (Salacca sp.), one of the exotic fruits of Madura, Indonesia. Mature snake fruit variety native of Bangkalan Regency was peeled, the seed was discarded, and flesh was blanched for 5 minutes, cooled and then crushed in an electric blender to form a smooth slurry. The slurry was then cooked until thick, spread onto a flat surface, and then dried in an oven at 60°C until dry. Fruit leather with a water content of around 10% was kept in aluminium foil or polypropylene plastic bag at 25 and 35°C for 3 weeks. Every week, fruit leather was examined for tensile strength, water activity, colour (L, a b*values), and titratable acidity. Sensory analysis was performed using ten semi-trained panellists to score hardness, chewiness, sweetness, astringency, aroma, shininess, and cohesiveness. Results indicated that tensile strength apparently increased during storage. Polypropylene bag showed lower water activity and value, but higher titratable acidity of fruit leather. Storage time increased water activity, titratable acidity, but reduced all colour parameters. Higher storage temperature led to higher L and b values. On the contrary, sensory analysis results indicated the limited effect of factors studied. The shininess of fruit leather reduced with the progress of storage, and cohesiveness increased in the first week of storage only, followed by constant reduce towards the storage time. Astringency in snake fruit is a limiting factor. However, snake fruit leather showed moderate level (4.6 out of 9 score) of astringency.https://talenta.usu.ac.id/InJAR/article/view/495fruit leatherpackagingsalacca spstoragetemperature |
| spellingShingle | Umi Purwandari Mojiono Mojiono Ninik Wulandari K Putri Miftakhul Efendi Alfan Wijaya Storage Stability of Additive-free Salacca sp. Fruit Leather Indonesian Journal of Agricultural Research fruit leather packaging salacca sp storage temperature |
| title | Storage Stability of Additive-free Salacca sp. Fruit Leather |
| title_full | Storage Stability of Additive-free Salacca sp. Fruit Leather |
| title_fullStr | Storage Stability of Additive-free Salacca sp. Fruit Leather |
| title_full_unstemmed | Storage Stability of Additive-free Salacca sp. Fruit Leather |
| title_short | Storage Stability of Additive-free Salacca sp. Fruit Leather |
| title_sort | storage stability of additive free salacca sp fruit leather |
| topic | fruit leather packaging salacca sp storage temperature |
| url | https://talenta.usu.ac.id/InJAR/article/view/495 |
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