Organoleptic test for Product Development of Banana and Watermelon Fruit Leather from food loss Krisna Aldi Nugraha1, Sri Handayani1, Farhan Ilham Wira Rohmat1*, Indria Diah Pratiwi2
1) Agroindustial Technology Education, Faculty of Engineering and Industrial Education, Universitas Pendidikan Indonesia
Jalan Dr. Setiabudhi No. 229, Bandung 40154, Indonesia
2) PT. Nala Yantra Kaldera
Jalan Ganesha No. 15E, Lb. Siliwangi, Kota Bandung, Indonesia
*Email: farhanrohmat[at]upi.edu
Abstract
Global banana and watermelon production reached 119.8 million tons and 101.6 million tons in 2020, respectively. However, less than 20% of this fruit is processed industrially, leaving the remainder potentially wasted. This study aims to develop fruit leather using food loss of bananas and watermelons and to evaluate its organoleptic properties. A total of nine formulations were produced with varying ratios of banana to watermelon pulp (40:60, 50:50, and 60:40) and drying temperatures (60, 70, and 80 degree celcius) over a period of 10 hours. The organoleptic test involved 30 semi trained panelists who assessed the products based on color, texture, aroma, and taste. The experimental design employed a split plot method to analyze the influence of both fruit ratio and temperature. The results of the study showed that 17 panelists preferred the fruit leather variation with a banana and watermelon pulp ratio of 60:40, which was preferred compared to other composition variations. However, there were differences in panelist preferences depending on the combination of formulation and temperature, indicating that both variables play an important role in determining product acceptance. This study demonstrates the potential of utilizing food loss to produce value added, sensory acceptable fruit leather products.
Keywords: Food Loss- Fruit Leather- Organoleptic Test
