The Effect of Carrot (Daucus carota) Substitution on Sensory Characteristics of Fruit Leather Janten Banana (Musa eumusa)

IF 0.2 Q4 AGRONOMY
agriTECH Pub Date : 2023-09-30 DOI:10.22146/agritech.70378
Novita Herdiana, Susilawati Susilawati, Fibra Nurainy, Tyasto Prima Ahmadi
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Abstract

Fruit leather is a food product created by mashing and dehydrating fruit flesh into uniform thin sheets with unique texture and fruity flavor. This study aimed to optimize the production of high-quality fruit leather formulated with banana and carrot. The experimental design used in this study was a Complete Randomized Block Design (CRBD) with a single factor and 4 replications. Six levels of banana and carrot ratio was used in this research which were (P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, and (P6) 50:50. Subsequently, a scoring test was conducted by 15 semi-trained individuals, followed by a hedonic test by 25 untrained panelists. To evaluate data consistency, Bartlett's test and Tuckey's test were applied, and thereafter, variance analysis was conducted to determine the effect between treatments. In cases where a significant effect was observed, further analysis was conducted utilizing the Least Significant Difference Test (LSDT) at a significant level of 5%. The results showed that the carrot concentration affected the overall sensory reception, color, and taste of the fruit leather. The most favorable outcomes were linked to the treatment involving 50% carrot substitution (P6), characterized by color, texture, aroma, taste, and overall acceptance ratings of 3.90 (brownish orange – orange), 3.30 (slightly plastic – plastic), 2.98 (dislike – neutral), 3.59 (neutral – like), and 3.77 (neutral – like), respectively.
胡萝卜(Daucus carota)替代对果皮香蕉(Musa eumusa)感官特性的影响
水果皮是将果肉捣碎脱水成均匀的薄片,具有独特的质地和水果风味的食品。以香蕉和胡萝卜为原料,优化生产优质果皮。本研究采用完全随机区组设计(CRBD),单因素设计,4个重复。本研究采用6个水平的香蕉与胡萝卜的比例,分别为(P1) 100:0, (P2) 90:10, (P3) 80:20, (P4) 70:30, (P5) 60:40, (P6) 50:50。随后,由15个半训练的人进行评分测试,然后由25个未经训练的小组成员进行快乐测试。为了评估数据的一致性,采用Bartlett检验和Tuckey检验,然后进行方差分析以确定处理间的效果。在观察到显著影响的情况下,使用显著水平为5%的最低显著差异检验(LSDT)进行进一步分析。结果表明,胡萝卜浓度影响果皮的整体感官感受、颜色和口感。最有利的结果与涉及50%胡萝卜替代(P6)的处理有关,其特征是颜色,质地,香气,味道和总体接受评分分别为3.90(褐橙色-橙色),3.30(微塑料-塑料),2.98(不喜欢-中性),3.59(中性-类似)和3.77(中性-类似)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
agriTECH
agriTECH AGRONOMY-
自引率
0.00%
发文量
30
审稿时长
24 weeks
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