Development of pineapple core chips (Ananas Comosus)

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.