Abstrak Fruit leather adalah salah satu jenis olahan makanan yang berasal dari buah-buahan yang diproses dengan cara mengurangi kadar air agar tetap awet serta mencegah pengurangan nutrisi saat pengolahan seminimal mungkin. Fruit leather memiliki karakteristik yang empuk, berbentuk lembaran dan sedikit tembus cahaya. Pembuatan Leather Guava dipengaruhi oleh faktor suhu, pektin, gula dan waktu pengeringan. Akan tetapi pengaruh yang paling berperan dari masing-masing faktor terhadap warna dan tekstur leather Guava belum pasti. Oleh karena itu, diperlukan penelitian untuk mengkaji pengaruh penambahan pektin, gula, suhu dan waktu pengeringan terhadap warna dan tekstur dalam proses pembuatan leather guava. Penelitian ini dilakukan untuk mengetahui faktor-faktor yang berpengaruh dalam proses pembuatan leather guava. Faktor-faktor yang dikaji adalah suhu, waktu, penambahan pektin dan gula. Penelitian ini terdiri dari 4 faktor dan 5 level. Faktor yang pertama adalah lama penambahan pektin (0,5; 1; 1,5; 2 dan 2,5) %, faktor yang kedua adalah penambahan gula (10, 12,5, 15, 17,5 dan 20) %, faktor yang ketiga adalah lama pengeringan atau waktu (4, 5, 6, 7 dan 8) jam. Analisis data hasil penelitian menggunakan metode Response Surface Methodology (RSM) dengan desain CCD (Central Composite Design). Dari hasil penelitian, kesimpulan yang dapat diambil adalah bahwa suhu berpengaruh nyata terhadap warna (L*, a*,b*) dan tekstur (Haredness, springiness, gumminess dan chewiness). Waktu berpengaruh nyata terhadap warna (L*, a*,b*) dan tekstur (Gumminess dan chewiness). Penambahan pektin berpengaruh nyata terhadap tekstur (Hardness, gumminess dan chewiness). Penambahan gula berpengaruh nyata terhadap tekstur (Gumminess dan chewiness). Kata kunci: Guava (Psidium guajava L.), suhu, gula, pektin, warna, tekstur.

Abstrak Fruit leather is one kind of processed foods derived from fruits that are processed by reducing the water content to remain durable and prevent the reduction of nutrients during processing to a minimum. Fruit leather has a characteristic soft, sheet -shaped and slightly translucent. Making Leather Guava influenced by temperature, pectin, sugar and drying time. However, the influence of the greatest role of each factor on the color and texture of the leather Guava uncertain. Therefore, research is needed to examine the effect of adding pectin sugar, temperature and drying time of the color and texture of the leather manufacturing process guava. This study was conducted to determine the factors that influence the process of making leather guava. The factors studied were temperature, time, the addition of pectin and sugar. This study consists of 4 factors and 5 levels. The first factor is the length of the addition of pectin (0.5, 1, 1.5, 2 and 2,5)%, the second factor is the addition of sugar (10; 12,5; 15; 17,5 and 20)%, a factor the third is the drying time or the time (4, 5, 6, 7 and 8) hours. Analysis of survey data using Response Surface Methodology (RSM) with CCD design (Central Composite Design). From the research, the conclusions that can be drawn is that the temperature significantly affected the color (L*, a*, b*) and texture (Haredness, springiness, gumminess and chewiness) . Time significantly affect the color (L*, a*, b*) and texture (Gumminess and chewiness). The addition of pectin significant effect on the texture (hardness, gumminess and chewiness. The addition of sugar significant effect on the texture (Gumminess and chewiness). Kata kunci: Guava (Psidium guajava L.), temperature, sugar, pectin, color, texture.

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