Abstract:
This study was carried out to analyze physical, chemical and sensory evaluation of fruit
snack product, which is tortilla chips with pineapple core flour added. There are four
formulations which is control with 100 % com flour, sample contains 10 % of pineapple
core flour, sample contains 30 % pineapple core flour and sample contains 50 %
pineapple core flour. Besides that 100 % pineapple core flour also tested for
determination of color profile, and chemical analysis. For physical analysis, it includes
texture (fractuability) and color analysis. For fractuability result, it showed that sample
containing 50 % pineapple core flour has the highest force (0.49 ± 0.09 kg) compare to
others. Colorimeter's result showed that a* and b* increased with the increased of
pineapple core flour percent in the formulation. However, L * highest for control sample
with 56.43 ± 0.83. Analysis of chemical includes carbohydrate, protein, fat and fiber has
been done. For carbohydrate, it showed that control sample obtained the highest result
with 42.78 ± 1.73. Analysis of protein, fat and fiber showed that sample contained 50 %
pineapple core flour get the highest percentage compare to other sample. Sensory
evaluation show that sample containing IO % pineapple core flour is the most acceptable
by panel with 4.74 ± 1.01 followed by control sample with 4.66 ± 1.12.