Abstract:
Banana or Musa sapientum has been recognized as fruit that contained vitamin C, high in carbohydrate and also fiber. The objective of this study was to develop and optimize banana leather using Response Surface Methodology (RSM). Study the physical and chemical character of banana leather for each formulation and the acceptability of banana leather. The first stage of the study was includes the process to determine the best formulation that then used as the basic formulation and as control for the whole study. 12 formulations had been develop using RSM that indicate the percentage of banana puree and pectin. There were three-repeated formulations, which were 1, 7 and 8. Banana leather was analyzed for moisture content, carbohydrate, fiber, vitamin C, texture (hardness and stickiness) and colour (L *, a* and b*). Furthermore, 50 panels used to determine the degree of acceptance for colour, aroma, taste, chewiness and overall acceptance for banana leather in sensory evaluation session. Results from RSM method showed that there were significant effect (p<0.05) on carbohydrate, hardness and stickiness value for banana leather.
