Fruit leather merupakan makanan ringan yang berbentuk lembaran tipis mempunyai tekstur sedikit liat dan mudah digulung. Penelitian ini bertujuan untuk mengkaji pengaruh komposisi dan suhu terhadap kuat tarik leather kangkung. Penelitian ini menggunakan Response Surface Methodology (RSM) dengan 3 faktor yaitu kadar pektin, asam sitrat dan suhu dan 5 level masing-masing faktor, yaitu dengan kadar pektin 4, 6, 8, 10, 12%, asam sitrat 0,1, 0,2, 0,3, 0,4, 0,5% dan suhu 50, 55, 60, 65, 70ºC. Hasil penelitian menunjukkan bahwa semakin tinggi nilai kadar pektin maka akan tinggi nilai kuat tarik, penambahan asam sitrat juga menambah kuat tarik. Semakin tinggi suhu maka akan mempengaruhi tekstur kekerasan. Optimum kuat tarik leather kangkung adalah 0,7170 kg.force dengan kadar pektin sebanyak 7,3986%, asam sitrat 0,2896% dan suhu 50,0ºC dengan nilai composite desirability d = 0,05515. Kata Kunci : Kangkung, Leather, Pektin, Asam Sitrat, Suhu, (RSM).

Fruit leather is snacks in the shape of a thin sheet, e.astic texture and easily rolled. This research assessed the influence of composition and temperature on the tensile strength of water spinach (Ipomoea reptans Poir) leather. This research employed the Response Surface methodology (RSM) with the three factors, namely the level of pectin, citric acid and temperature at 5 levels of each factor, with pectin levels of 4, 6, 8, 10, 12%, citric acid 0.1, 0.2, 0.3, 0.4, 0.5% and temperature of 50, 55, 60, 65, 70ºC. The results showed that the higher levels of pectin the higher tensile strength. Similarly, pectin concentration also showed positive correlation on tensile strength of the leather. Temperature significantly and positively affected tensile strength. Optimum tensile strength of leather was 0.7170 kg.force with 7.3986% pectin, 0.2896% citric acid and 50ºC, with the value of the desirability of composite d = 0.05515. Keywords : Ipomoea reptan poir, leather, pectin, citric acid, tempetature (RSM).