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Preparation of pineapple leather and quality analysis

Fruit leather is a type of dried fruit made from fresh fruit. The fruit leather in this study was produced from pineapple puree and jaggery as the main ingredient. The objective of this study was to determine the best formulation to produced pineapple leather and to determine the quality of pineappl...

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Main Author: Nurul Izzahte Ain Mohd Fauzi
Format: Undergraduate Final Project Report
Language:English
Published: 2022
Online Access:http://discol.umk.edu.my/id/eprint/14563/1/NURUL%20IZZAHTE%20AIN%20MOHD%20FAUZI.pdf
http://discol.umk.edu.my/id/eprint/14563/
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spelling my.umk.eprints.145632024-12-09T04:22:53Z http://discol.umk.edu.my/id/eprint/14563/ Preparation of pineapple leather and quality analysis Nurul Izzahte Ain Mohd Fauzi Fruit leather is a type of dried fruit made from fresh fruit. The fruit leather in this study was produced from pineapple puree and jaggery as the main ingredient. The objective of this study was to determine the best formulation to produced pineapple leather and to determine the quality of pineapple leather in terms of physical properties, colour and water activity aw. This study used four different formulations, F1, F2, F3 and F4 that consist of different compositions of jaggery, 0 g, 40 g, 60 g, and 120 g and different amounts of pineapple purees, which were 400 g, 360 g, 340 g, and 280 g, respectively. Brookfield CT3 Texture Analyser was used to analyse physical properties in terms of hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness. Furthermore, the colour analysis parameters L* a* b* using Konica Minolta Chroma Meter CR-400 and Paw kit for water activity analysis. The t-test was used to determine if there were significant different in comparative between the all formulations. The range of data obtained from the formulation F1, F2, F3 and F4 for the physical properties in analysis of hardness (44.83 g to 110.0 g), adhesiveness (0.03 mJ to 0.20 mJ), cohesiveness (0.65 J/m2 to 0.82 J/m2), springiness (0.14 cm to 0.20 cm), gumminess (28.33 g to 78.00 g), chewiness (0.40 g to 1.20 g). The lightness value (L*) for colour analysis of pineapple leather decreased as the percentage of jaggery increased. In addition, the redness value (a*) increased while the value of yellowness (b*) decreased. Moreover, the water activity analysis was in the range (0.76 to 0.91). Therefore, formulation of F3 was the satisfactory formulation based on its quality of physical properties, colour, and water activity compared with other F1, F2, and F4. In conclusion, this study proved that fruit leather produced from pineapple and jaggery warranted further research development before it can be commercialised. 2022 Undergraduate Final Project Report NonPeerReviewed text en http://discol.umk.edu.my/id/eprint/14563/1/NURUL%20IZZAHTE%20AIN%20MOHD%20FAUZI.pdf Nurul Izzahte Ain Mohd Fauzi (2022) Preparation of pineapple leather and quality analysis. Final Year Project thesis, Universiti Malaysia Kelantan. (Submitted)
institution Universiti Malaysia Kelantan
building Perpustakaan Universiti Malaysia Kelantan
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Kelantan
content_source UMK Institutional Repository
url_provider http://umkeprints.umk.edu.my/
language English
description Fruit leather is a type of dried fruit made from fresh fruit. The fruit leather in this study was produced from pineapple puree and jaggery as the main ingredient. The objective of this study was to determine the best formulation to produced pineapple leather and to determine the quality of pineapple leather in terms of physical properties, colour and water activity aw. This study used four different formulations, F1, F2, F3 and F4 that consist of different compositions of jaggery, 0 g, 40 g, 60 g, and 120 g and different amounts of pineapple purees, which were 400 g, 360 g, 340 g, and 280 g, respectively. Brookfield CT3 Texture Analyser was used to analyse physical properties in terms of hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness. Furthermore, the colour analysis parameters L* a* b* using Konica Minolta Chroma Meter CR-400 and Paw kit for water activity analysis. The t-test was used to determine if there were significant different in comparative between the all formulations. The range of data obtained from the formulation F1, F2, F3 and F4 for the physical properties in analysis of hardness (44.83 g to 110.0 g), adhesiveness (0.03 mJ to 0.20 mJ), cohesiveness (0.65 J/m2 to 0.82 J/m2), springiness (0.14 cm to 0.20 cm), gumminess (28.33 g to 78.00 g), chewiness (0.40 g to 1.20 g). The lightness value (L*) for colour analysis of pineapple leather decreased as the percentage of jaggery increased. In addition, the redness value (a*) increased while the value of yellowness (b*) decreased. Moreover, the water activity analysis was in the range (0.76 to 0.91). Therefore, formulation of F3 was the satisfactory formulation based on its quality of physical properties, colour, and water activity compared with other F1, F2, and F4. In conclusion, this study proved that fruit leather produced from pineapple and jaggery warranted further research development before it can be commercialised.
format Undergraduate Final Project Report
author Nurul Izzahte Ain Mohd Fauzi
spellingShingle Nurul Izzahte Ain Mohd Fauzi
Preparation of pineapple leather and quality analysis
author_facet Nurul Izzahte Ain Mohd Fauzi
author_sort Nurul Izzahte Ain Mohd Fauzi
title Preparation of pineapple leather and quality analysis
title_short Preparation of pineapple leather and quality analysis
title_full Preparation of pineapple leather and quality analysis
title_fullStr Preparation of pineapple leather and quality analysis
title_full_unstemmed Preparation of pineapple leather and quality analysis
title_sort preparation of pineapple leather and quality analysis
publishDate 2022
url http://discol.umk.edu.my/id/eprint/14563/1/NURUL%20IZZAHTE%20AIN%20MOHD%20FAUZI.pdf
http://discol.umk.edu.my/id/eprint/14563/
_version_ 1818840607164989440
score 13.223943

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