Effect of Mango Puree (Mangifera Indica L) and Pineapple Puree (Ananas Comosus (L.) Merr) Balance on the Characteristics of Fruit Leather Produced

Fruit leather is one type of food that can be used as an alternative to processed made from fruits. Some the fruits into fruit are harum manis mango and pineapple. The purpose study find out right balance between pineapple so produce with good characteristics. research was carried at Chemical Laboratory Food Processing Laboratory, Faculty Agriculture, Ma'soem University in second week June August 2022. method this a Randomized Block Design (RAK) which consisted 6 treatments each repeated 4 times. treatment Mango: Pineapple A(0:100), B(20:80), C(40:60), D(60:40), E(80:20), F(100:0). analysis includes chemical tests organoleptic tests. consist water content total dissolved solids while on level preference for color, taste, aroma, texture. results showed puree had significant effect content, solids, Meanwhile, taste aroma not significantly different. D(60:40) produced best preference.