Physicochemical and Sensory Characteristics of Kecombrang (Etlingera elatior) Flower Leather (The Study of Type and Concentration of Hydrocolloids Treatment)
How to cite (AJARCDE) :
Flower leather is a processed food product made primarily from flowers as the main ingredient. It is a thin, sheet-like product with a distinctive consistency and taste, depending on the type of raw material used. The addition of various types of hydrocolloids is carried out to improve the texture of flower leather. Other ingredients used include granulated sugar and citric acid. The method used was a Completely Randomized Design (CRD) with a factorial pattern, where Factor I was the type of hydrocolloid (carrageenan, gum arabic, and CMC), and Factor II was the hydrocolloid concentration (0.3%, 0.6%, 0.9%). The obtained data were analyzed using ANOVA, followed by the DMRT post hoc test at a 5% significance level. The results showed a significant interaction (p<0.05). Flower leather with the addition of carrageenan at a concentration of 0.9% is the best treatment with the characteristics of water content 7.99%, water activity 0.5, yield 27.05%, pH 4.84, crude fiber content 2.32%, and tensile strength 2.781 N. The resulting of organoleptic properties, including color, aroma, taste, texture, and overall preference, were rated at 4.2 (like), 3.4 (somewhat like), 3.08 (somewhat like), 3.44 (somewhat like), and 3.28 (somewhat like).
[1] Sitanggang, T., Linda, M., & Rona, J. (2017). Pengaruh Perbandingan Bubur Bunga Rosella dengan Ekstrak Bunga Krisantemum dan Penambahan Pektin Terhadap Mutu Flower Leather. Jurnal Rekayasa Pangan dan Pertanian, 5(3): 526–533.
[2] Astuti, T., Widowati, E., & Atmaka, W. (2015). Kajian Karakteristik Sensoris, Fisik, dan Kimia Fruit Leather Pisang Tanduk (Musa Corniculata Lour.) dengan Penambahan Berbagai Konsentrasi Gum Arab. Jurnal Teknologi Hasil Pertanian, 8(1): 6–14.
[3] Jabbar, A., Malaka, M. H., Wahyuni, dan Apriliani. (2019). Aktivitas Antioksidan Ekstrak Etanol Buah, Daun, Batang, dan Rimpang Pada Tanaman Wualae (Etlingera Elatior (Jack) R.M Smith). Jurnal Farmasi Galenika, 5(2):189 197.
[4] Isyanti, M., Andarwulan, N., Faridah, D. N. (2019). Karakteristik Fisik dan Fitokimia Buah Kecombrang (Etlingera elatior (jack) R.M. Sm). Journal of Agro-based Industry, 36(2): 96–105.
[5] Nuraini, D. N. (2014). Aneka Manfaat Bunga Untuk Kesehatan. Yogyakarta: Gava Media.
[6] Fadhilah, F. R., Pakpahan, S. E., Rezaldi, F., Kusmiran, E., Cantika, E., Julinda, O., dan Muhammad, R. (2024). Potensi Antimikroba Pada Teh Kombucha Bunga Kecombrang (Etlingera elatior). The Indonesian Journal of Infectious Disease, 10(1): 24–35.
[7] Saludung, J. (2015). Sirup Kecombrang Josani Aneka Rasa. Prosiding Lembaga Balai Penelitian Universitas Negeri Makassar. Makassar, 13 Juni 2015.
[8] Sidi, N. C., Widowati, E., dan Nursiwi, A. (2014). Pengaruh Penambahan Karagenan Pada Karakteristik Fisikokimia dan Sensoris Fruit Leather Nanas (Ananas comosus L. Merr.) dan Wortel (Daucus carota). Jurnal Aplikasi Teknologi Pangan, 3(4): 122–127.
[9] Imeson, A. (2010). Food Stabilizers, Thickeners, and Gelling Agents. Oxford: Willey-Blackwell.
[10] Firdhausi, C., Kusnadi, J., dan Ningtyas, W. (2015). Penambahan Dekstrin dan Gum Arab Petis Instan Kepala Udang Terhadap Sifat Fisik, Kimia, dan Organoleptik. Jurnal Pangan dan Agroindustri, 3(3): 972–983.
[11] Fitriana, I., Putri, S. K., dan Sari, A. R. (2021). Karakteristik Fisikokimia dan Organoleptik Fruit Leather Semangka Kuning (Citrullus Lanatus) dengan Variasi Konsentrasi CMC. Jurnal Teknologi Pangan dan Hasil Pertanian, 16(1): 1–9.
[12] Pietrasik, Z., dan Jarmolouk, A. (2003). Effect of Sodium Caseinate and K Carrageenan on Binding and Textural Properties of Pork Muscle Gels Enhanced by Microbial Transglutaminase Addition. Journal of Food Engineering, 6(3): 285–294.
[13] Budiana, A. P., Suliasih, N., dan Sumartini. (2007). Pengaruh Jenis Bahan Penstabil dan Suhu Pengeringan terhadap Karakteristik Sambal Terasi Bubuk. Skripsi. Fakultas Teknik. Universitas Pasundan.
[14] Marchelina, C., Hotnida, S., dan Linda, M. (2020). Effect of the Types and Percentages of Stabilizer on the Quality of Instant Garfish Condiment. Indonesian Journal of Agricultural Research, 3(1): 10–22.
[15] Rahmi, S., Aisyah, Y., dan Arpi, N. (2018). Pengaruh Jenis dan Konsentrasi Hidrokoloid Terhadap Kadar Air dan Daya Serap Air Mi Kering Ubi Jalar (Ipomoea batatas L.). Jurnal Ilmiah Mahasiswa Pertanian Unsyiah, 3(1): 367–370.
[16] Eluyun, D. F. (2011). Formulasi Jelly Drink Buah Pepino (Solanum muricatum) Kajian Proporsi Sari Buah Pepino Dan Kosentrasi Gelling agent. Skripsi. Universitas Brawijaya. Malang.
[17] Suyuti, K., dan Yenrina, R. (2015). Antioksidan Alami dan Sintetik. Padang: Andalas University Press.
[18] Rosida., Enny, K., dan Reny, Z. (2016). Pengembangan Produk Fruit Leather dari Buah Sirsak dan Bunga Rosella. Jurnal Rekapangan, 10(1): 61–66.
[19] Widyasanti, A., Pratiwi, R. A. N., dan Nurjanah, S. (2018). Pretreatments Effects and of Blanching Drying Air Temperature on Quality Characteristics of Tamarillo (Chyphomandra Betaceae Sendt.) Fruit Leather. Jurnal Pangan dan Gizi, 8(2): 105–118.
[20] ensiska. (2008). Serat Makanan. Bandung: Universitas Padjajaran.
[21] Jafaar, R., Nazri, M., dan Khairuddin, W. (2009). Proximate Analysis of Dragon ruit (Hylecereus polyhizus). American Journal of Applied Sciences, 6: 1341 1346.
[22] Luketsi, W. P., Wibowo, R. K., dan Ramadiansyah, B. A. (2021). Pengaruh Pengeringan Terhadap Kuat Tarik dan Elastisitas Fruit Leather dari Buah Nanas (Ananas cosmosus L.) Subgrade. Prosiding SNST Fakultas Teknik Universitas Wahid Hasyim Semarang, 11–16.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.