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Abstrak (Bhs. Indonesia)

Melon merupakan buah yang dibudidayakan secara luas oleh masyarakat Indonesia. Varietas sky rocket merupakan salah satu varietas yang paling banyak ditanam. Melon umumnya dikonsumsi dalam bentuk buah potong segar. Namun, kandungan air yang tinggi pada melon menyebabkan melon bersifat mudah rusak. Salah satu upaya pengolahan buah melon menjadi produk pangan dengan umur simpan yang panjang adalah mengolahnya menjadi fruit leather. Tujuan penelitian ini adalah untuk mengetahui formulasi optimum dari penambahan pure nanas, CMC, dan sorbitol, mengetahui pengaruhnya terhadap karakteristik kimia dan sensori, serta membandingkan karakteristik kimia dan sensori dari fruit leather melon optimum dan kontrol. Penelitian ini menggunakan metode Response Surface Methodology dengan rancangan percobaan Central Composite Design. Faktor penelitian yang diteliti adalah konsentrasi penambahan pure nanas, CMC, dan sorbitol. Respon yang diujikan adalah kadar air, total asam tertitrasi, gula total, tekstur, dan tingkat kesukaan. Hasil penelitian menunjukkan formula optimum yang diperoleh yaitu penambahan pure nanas 5%, CMC 0,1%, dan sorbitol 8% dengan tingkat desirability 0,654. Karakteristik formula optimum yaitu kadar air 20,962%, total asam tertitrasi 0,982%, gula total 13,470%, vitamin C 76,240 mg/100g, total padatan 81,222°Brix, skor warna 3,822, skor aroma melon 2,833, skor tekstur 3,522, skor rasa 3,644, dan skor tingkat kesukaan 3,633. Produk optimum menunjukkan adanya perbedaan pada hasil analisis kadar air, gula total, dan vitamin C, sementara pada hasil analisis total asam tertitrasi dan total padatan terlarut tidak menunjukkan adanya perbedaan terhadap fruit leather kontrol. Fruit leather optimum menunjukkan adanya perbedaan pada warna, tekstur, rasa manis, dan tingkat kesukaan, sementara pada aroma melon tidak menunjukkan adanya perbedaan terhadap fruit leather kontrol.

Abtrak (Bhs. Inggris)

Melon is a fruit that is widely known and cultivated by the people in Indonesia. The sky rocket variety is one of the most widely grown varieties. These melon fruits are generally consumed in the form of fresh-cut fruits. However, the high moisture content in melons causes them to perish easily. One of the measures to preserve the melon into a food product with a long shelf life is to process it into fruit leather. In obtaining the desired fruit leather texture and flavor in accordance with the raw materials used, it is necessary to determine the right formula. In this study, the addition of pineapple to melon fruit leather was used to strengthen the flavor, the addition of CMC was used as a thickener, and the addition of sorbitol was used as a sweetener. This study aims to determine the optimum formulation of the addition of pineapple puree, CMC, and sorbitol, determine its effect on chemical and sensory characteristics, to compare the chemical and sensory characteristics of optimum and control melon fruit leather. 
This study used Response Surface Methodology (RSM) with Central Composite Design experimental design. The research factors studied were the concentration of pineapple puree, CMC, and sorbitol. The responses tested were moisture content, total titratable acid, total sugar, texture, and level of liking. The research stages included preliminary research, formula optimization, data analysis which included data verification and validation, and characterization of optimum and control products.
The results showed that the optimum formulation obtained was the addition of 5% pineapple puree, 0,1% CMC, and 8% sorbitol with a desirability level of 0,654. The optimum formula characteristics resulted in moisture content of 20,962%, total titratable acid of 0,982%, total sugar of 13,470%, vitamin C of 76,240 mg/100g, total solids of 81,222°Brix, greenish yellow color (score 3,822), slightly strong melon aroma (score 2,833), chewy texture (score 3,522), sweet taste (score 3,644), and liking level (score 3,633). The optimum product showed a difference in the results of the analysis of water content, total sugar, and vitamin C, while the results of the analysis of total titratable acid and total soluble solids showed no difference. Optimum fruit leather showed differences in color, texture, sweetness, and level of liking, while melon aroma showed no difference from the control fruit leather.

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