Food Science and Technology Vol. 12(1), pp. 62 - 70
DOI: 10.13189/fst.2024.120105
Reprint (PDF) (300Kb)


Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute


Adi Sidharta Budi Dharma , Felix Widodo , Diana Lo *
Department of Food Technology, Faculty of Engineering, Bina Nusantara University, Jakarta, 11480, Indonesia

ABSTRACT

The nutritional content and bioactive compound offered by fruit peels that considered as food waste creates great opportunities for food industries which convert it into fruit leather product fortified with Isomalto-oligosaccharides (IMOs). This research aims to conduct analysis of IMO concentration elevation towards the physicochemical and sensory characteristic of products by five-different concentration (0%, 25%, 50%, 75%, 100%). The physicochemical analysis methods encompass measurement of color, texture, water activity, and syneresis percentage. While sensory analysis is conducted towards 62 untrained panelists which consists of hedonic test to measure the liking level and just-about-right (JAR) test to measure how each sensory attributes are perceived by the panelists. The research data result shows that the best sample formulation is the sample with 50% substitution of IMO with physicochemical characteristics which enhance hardness texture (1,836 ± 0,12), elasticity (0,1411 ± 0,0208), lower water activity (0,6696 ± 0,0006), lower syneresis (0,1926 ± 0,2724), and darker-red color. As well as sensory analysis which includes the hedonic test (5.33 ± 1.26) and JAR analysis which result in minimal penalty category for all attributes.

KEYWORDS
Fruit Leather, Orange Peel, Dragon Fruit Peel, Isomalto-Oligosaccharides

Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Adi Sidharta Budi Dharma , Felix Widodo , Diana Lo , "Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute," Food Science and Technology, Vol. 12, No. 1, pp. 62 - 70, 2024. DOI: 10.13189/fst.2024.120105.

(b). APA Format:
Adi Sidharta Budi Dharma , Felix Widodo , Diana Lo (2024). Physicochemical and Sensory Analysis of Fruit Leather Made from Orange Peel and Dragon Fruit Peel with Isomalto-Oligosaccharides as Sucrose Substitute. Food Science and Technology, 12(1), 62 - 70. DOI: 10.13189/fst.2024.120105.