Pengaruh Perbandingan Sari Wortel Dengan Bubur Labu Siam Dan Jumlah Pektin Terhadap Mutu Vegetable Leather

ABSTRAK
JOHANA HENNY E SINURAT : Pengaruh perbandingan sari wortel dengan bubur labu siam dan
penambahan pektin terhadap mutu vegetable leather dibimbing oleh SENTOSA GINTING dan
RONA J NAINGGOLAN.
Penelitian ini dilakukan untuk mengetahui pengaruh perbandingan sari wortel dan
bubur labu siam dengan penambahan pektin terhadap mutu dan uji organoleptik vegetable leather
campuran sari wortel dan bubur labu siam. Penelitian ini dilakukan di Laboratorium Teknologi
Pangan, Fakultas Pertanian USU, Medan, menggunakan rancangan acak lengkap faktorial 2 faktor
yaitu perbandingan sari wortel dan bubur labu siam (B) : (80%:20% ; 60%:40% ; 40%:60%;
20%:80%) dengan jumlah pektin (P) : (0,5%, 1,0%, 1,5%, 2,0%). Parameter yang dianalisa adalah
kadar air, kadar abu, kadar vitamin C,total padatan terlarut, kadar serat kasar, pH, indeks warna,
uji organoleptik hedonik warna, aroma, rasa dan uji skor tekstur..
Hasil penelitian menunjukkan bahwa perbandingan sari wortel dan bubur labu siam
memberikan pengaruh berbeda sangat nyata terhadap kadar air, kadar abu, kadar vitamin C, indeks
warna, dan nilai skor tekstur. Jumlah pektin memberikan pengaruh berbeda sangat nyata terhadap
kadar air, kadar abu, kadar vitamin C kadar serat kasar, dan nilai skor tekstur. Interaksi antara
kedua faktor memberikan pengaruh berbeda nyata terhadap kadar air dan kadar abu. Perbandingan
sari wortel dan bubur labu siam (20%:80%) dan jumlah pektin (1,5%) menghasilkan kualitas
vegetable leather yang terbaik dan lebih diterima
Kata kunci : Wortel, Labu Siam, Pektin, Vegetable Leather

ABSTRACT
JOHANA HENNY E SINURAT : Effect of ratio of carrot juices with chayote pulps
and pectin addition on the quality of vegetable leather supervised by SENTOSA GINTING and
RONA J NAINGGOLAN.
The aim of this research was to find the effect of ratio of carrot juices with chayote
pulps and pectin addition on the quality of vegetable leather from carrot juices with chayote
pulps. This research was conducted at the Laboratory of Food Technology, Faculty of
Agriculture, University of Sumatera Utara, Medan, using compeletely randomized design with two
factors, i.e. : ratio of carrot juices and chayote pulps (B) : (80%:20% ; 60%:40% ; 40%:60%;
20%:80%) and pectin addition (P) : (0,5%, 1,0%, 1,5%, 2,0%). Parameters analyzed were
moisture content, ash content, vitamin C content, total soluble solid, crude fiber content, pH,
colour index, hedonic of organoleptic values of colour, flavour, and taste, and score of
organoleptic values of texture.
The results showed that the ratio of carrot juices and chayote pulps had highly
significant effect on moisture content, ash content, vitamin C content, colour index, score of
organoleptic texture. Pectin addition had highly significant effect on moisture content, ash
content, vitamin C content, crude fiber content, and score of organoleptic texture. Interaction of
the two factors had significant effect on moisture content and ash content. The ratio of carrot
juices and chayote pulps of (20%:80%) and pectin addition of (1,5%) produced the best quality of
vegetable leather and more acceptable

Keywords : Carrot, Chayote, Pectin, Vegetable leather

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Universitas Sumatera Utara