Karakteristik Fruit Leather Kering dari Apel (Malus sylvestris) dan Buah Naga Merah (Hylocereus polyrhizus)

Processing apples into products such as fruit leather is an effort to extend its shelf life, provide added value, easy distribute, and potentially export product, but it has unattractive color, so needed combine with red dragon fruit. In addition, water content of 10-20%, a limited life. Therefore, it’s necessary study dried leather. This aimed determine the characteristics made from apple The experimental design used randomized block (RBD) two factors, i.e. proportion fruits (75%:25%, 50%:50%, 25%:75%) citric acid concentration (0%, 0.1%). combination those treatments was conducted in triplicate. Elasticity, tensile strength, L*a*b content, total sugar, vitamin C were parameters observed Sensory testing rank test taste, texture, aroma preferences. data analyzed by ANOVA (α=5%). If there difference, Duncan's performed. Friedman analyze organoleptic data. results showed that interaction between on each parameter panelists' preference for color texture have ranges elasticity 13.00–33.00%, strength 1.2–3 N, 1.3–5.3%, sugar 67.30–71.70%, 50.00 mg/100g–94.00mg/100g. Brightness values ​​(L) range 29.50 31.40, a* ​​range 12.9 17.7(red), b* -8.2 -14.8 (blue). Apple can make leather, which reddish-blue color.
 Keywords: apple, acid, fruits,