ALIWINOTO, CELINE (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT EFFECT OF KAPPA KARAGENAN ON THE TEXTURE OF STRAWBERRY AND PISANG KEPOK FRUIT LEATHER. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
Fruit leather is made from pisang kepok, strawberries, kappa karagenan, and honey, with a combination of sweet and fresh flavors. Unlike other fruit leathers made with lemon as a preservative, kappa carrageenan was substituted to determine its effect on fruit leather. Strawberries were chosen because they are high in vitamin C and have a sour and fresh taste, while pisang kepok were chosen because they have a high pectin content and help bring out the sweetness of the bananas. Kappa karagenan also helps prolong the shelf life of fruit leather and improves its elasticity so that it does not break easily. The results showed that the fruit leather had a good appearance, aroma, and texture, although it had a slightly salty taste, which was improved by adding honey. After processing, the nutritional value of the fruit leather showed that each serving (10 grams) contained 60 calories. In addition, the selling price of the fruit leather was Rp9,000 per package. Keywords: fruit leather, pisang kapok, strawberry, kappa karagenan
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Additional Information: | 2374130010032 | ||||||||||||
| Uncontrolled Keywords: | fruit leather, pisang kapok, strawberry, kappa karagenan | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 13 Nov 2025 09:03 | ||||||||||||
| Last Modified: | 13 Nov 2025 09:03 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1338 |
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