Vegetable Leather of Red Chili (Capsicum annuum var.
longum) with Addition of Various Carrageenan Concentration
(Physical, Chemical, and Sensory Characteristics)
Nur Her Riyadi P.*,1) Dwi Ishartani 1) Kristi Yosia1)
1Department of Science and Food Engineering Agricultural Faculty Sebelas Maret University
Vegetable leather is developed from fruit leather, made from vegetables puree and has
texture like leather. Making vegetable leather same as making fruit leather. Red chilli
have quite demand level in Indonesia because its pungency and nutritional contents.
Problems often arise in the producing vegetable leather is the presence of
hydrocolloidbinder. Binders affects the quality of resulting vegetable leather, especially the texture and the appearance. The aim of this research was identify the best concentration of carrageenan (0,9%; 1,2%; 1,5%) as a binder on physic, chemical, andsensory characteristics of red chili pepper leather.
This study used Completely Randomized Design (CRD), to determine the effect of
treatment to the samples. The data was analyzed by one-way ANOVA and if there is a
significant difference, it would be continued with Duncan Multiple analysis at
significance level α = 0,05. In this study, the factor affecting treatment is the
concentration of carrageenan to red chili pepper leather. Based on physic, chemical, and sensory analyzed, red chilli pepper leather with concentration of carrageenan 0,9 % is the best formulation, it has moisture content of 17,22% (wb); 16,005% ash content (db); vitamin C 276,365 mg / 100g, aw 0,635, and calories 2821,289 cal /g.
Keywords: carrageenan, dietary fiber, red chili pepper, texture, vegetable leather.
Full Text PDF of D21 NH Riyadi et al