Anisa Arga Safitri (G611 08 296).

"Study Of Mango-R
osella
Fruit
Leather
Preparation".
Supervised
By
Elly
Ishak
and
Meta Mahendradatta
ABSTRACT
Fruit Leather is one of the snack foods made from f
ruits. It is thin
sheets with specific consistency and flavor dependi
ng on the type of fruit
used. Mango pulp has a sweet and sour taste, as wel
l as rosella.
Therefore, it is important to add sugar to control
the acidity. Furthermore,
the addition of sugar as the preservation of the pr
oduct. The purposes of
this research were to know the effect of sugar conc
entration and to find
out the best combination between a mango and a rose
lla concentration in
producing fruit leather with good physical and chem
ical properties also
preferenced by consumers. Data was processed by usi
ng quantitative
descriptive. The first factor was the ratio of the
number of mango and
rosella with A1 treatment (60% mango + 10% rosella)
, A2 (50% mango +
20% rosella), A3 (40% mango + 30% rosella), and the
second factor was
the concentration of sugar ( 20%, 30%, 40%). The ob
served parameters
were water content, total acid, pH and organoleptic
test. The results
showed that the best formulation between mango and
rosella was 35%:
25% and sugar 40%. It produced the better and more
acceptable quality
of mango-rosella fruit leather. The water content
was 14.77%, total acid
was 1.344 mg / g, and pH was 3.45. The results of
sensory test showed
that the treatment of 35% mango + 25% rosella and 4
0% sugar majority

favored by panelists.
Keywords : Mango, Rosella, Fruit Leather, Sugar.

I. INTRODUCTION
A. Background
fruit leather
is the kind of food that comes from meat
fruit that has been crushed and dried. Penger
InGaN can
done with the drying or can also use you
right
warming that has hot temperatures 50-60
0
C.
fruit leather
have
the shelf life of up to 12 months, when stored at ko
ndisi
appropriate storage. In Indonesia,
fruit leather
still not yet
produced commercially.
Raw material
fruit leather
can be derived from many types
tropical fruits or subtropical with bladder
an fiber
quite high as banana, papaya, mango, pineapple,
guava, apple,
jackfruit, peach and so on.
Mango is one type of fruit
its production is quite high and much liked by ma
community. apart
taste, aroma and appearance me delicious
Interestingly, also
contain many vitamins and minerals that are b
ermanfaat for
the growth and health of the body (Anonymous, 2011a).
Rosella contain some substances that are very pentin
g for
health. Each 100 g of fresh flower petals mengandun
g 260-280 mg
The vitamin C. Vitamin C 3 times that of bua
h blackcurrant, 9 times

citrus fold, 10-fold greater than

Star fruit and 5 times
higher than vitamin C in guava. apart
it, too rosella
vitamin D, vitamin B1, B2, niacin, ribof
Lavin, beta-carotene,
iron, amino acids, polysaccharides, omega 3 and cal
magnesium in
the number is quite high (486 mg / 100 g)
Based on the background tersebu
t, then study
This is done to combine mangoes yes
ng unknown
have a high nutrient content with flowers ro
sella which
contains some substances that are very important for all
health.
Additional rosella also a way to get
the color
fruit leather
which are interesting.
B. Problem Formulation
the absence
fruit leather
made of a combination
mango and Rosella. Therefore, it should be known
comparison
mango and rosella, as well as the sugar concentration tep
at for
produce
fruit leather
the good one.
C. Research Objectives and Purpose
The general objective of this research is:
1. This study aims to determine combine
ation treatment
best between the concentration of mango, rosella, and gul
a who
produce
fruit leather
with physical properties, good chemical and
preferred by consumers.
2. This study aims to determine pengar
uh concentration
sugar on physical, chemical and organoleptic
fruit leather
mango-rosella.
The usefulness of this research is to be increased
right
utilization of mango and rosella for mem

extend
shelf-life, increasing the economic value of bu
ah mango,
and produce product diversification
fruit leather
mango-rosella with good quality and is preferred.

II. LITERATURE REVIEW

A. Mango
(Mangifera indica L
)
Mango
(Mangifera indica L
) Is one of a kind
fruits into pieces two (dikotilen), with
straight trunk,
big and strong and roots far into keda
lam ground
(Anonymous, 2012a).
The main components of mango fruit consists of water, karboh
idrat
(In the form of sugar) and vitamins. Another component terd
envious of various
acids, proteins, minerals, pigments, tannins and
volatile substances
(Ester) are on the scent (typical). Vitamin C
the fruit
mango ranged from 13 mg to 80 mg / 100 g ter
hanging
varieties (Anonymous, 2012a)
B. Rosella (
Hibiscus sabdariffa)
The content of secondary metabolic compounds most do
Minan
the red rosella is the presence of anthocyanin compounds
that
forming flavonoids that act as antioksid
an. flavonoids
Rosella consists of flavonos and anthocyanin pigments
, anthocyanins
functions as an antioxidant that is believed to m
enyembuhkan
degenerative diseases. Other nutrients are not kala
h important
contained in rosella include calcium, niasi

n, riboflavin and substances

iron is high enough. In addition rosella petals
red also
contains protein, crude fiber, sodium, vitamin C
and vitamin A.
The content of vitamin A and vitamin C rosella pretty tin
gGI if
compared with fruits such as oranges, apples
, Papaya and
Guava serves to improve t
ahan body
humans against the disease
C.
fruit leather
fruit leather
is the kind of food that comes from meat
fruit that has been crushed and dried. This product is not
derived from the rind. However, from the flesh of fruits,
generally tropical fruits, were slurried and processed up
forming a thin sheet of plastic with a texture, taste
sweet but still has the distinctive taste of fruit used.
fruit leather
has certain advantages, namely durability
shelf high enough, easily manufactured, and nutrients contained therein has not changed
much. In addition, the cost of
handling, transport, and storage is relatively easy
because it is cheaper and simpler (Anonymous, 2011b)