ANALISIS SIFAT FISIKOKIMIA DAN SENSORI FRUIT LEATHER NANAS DENGAN PENAMBAHAN PEGAGAN (Centella asiatica L. Urban)

Fruit leather is a processed food product in the form of thin sheets made from fruit and through drying process. Pineapple tropical that popular among public, but it perishable. In this study, gotu kola (Centella asiatica) pectin were added to increase nutritional content health benefits leather. The purpose study was determine effect addition on physicochemical sensory properties pineapple find out best concentration making based these properties. used Complete Randomized Design (CRD) with factor concentrations pectin. Observations including thickness, water content, Aw, pH, vitamin C, color, as well properties, towards taste, aroma, texture data analyzed statistically ANOVA DMRT at significance level 5%. results showed interaction two did not affect degree redness (a), affected pH value, brightness (L), yellowish (b), value treatment C1P1 20.31%, an Aw 0.56, 4.21, C 23.65 mg / 100 g, (L) 50.63, (a) 4.66, yellowness favored by panelists.