Fruit leather merupakan suatu lembaran tipis yang transparan dari bubur buah. Penelitian ini bertujuan untuk mengetahui formula yang tepat dalam pembuatan tomato leather berdasarkan evaluasi tekstural dan sensori. Penelitian ini menggunakan metode RSM (Response Surface Method) dengan dua factor yaitu konsentrasi pektin dan lama pengeringan. Hasil penelitian menunjukkan bahwa pektin berpengaruh nyata terhadap gumminess, hardness, sensoris (warna, dan aroma) namun tidak berpengaruh nyata terhadap springiness, chewiness, pH, kadar air, sensoris (rasa, tekstur, dan kesukaan keseluruhan) sedangkan lama pengeringan hanya berpengaruh nyata terhadap kadar air, warna, aroma, dan tekstur. Hasil optimasi menggunakan RSM yaitu pektin 1% dan lama pengeringan 6,86977 jam. Kata kunci : tomat, leather, pektin, lama pengeringan, RSM.

Fruit leather is a transparent sheet of dried pureed fruit. The aim of this research was to find optimal condition of tomato leather processing based on textural and sensory evaluation. This research by using RSM (Response Surface Method) with two treatment factors are pectin concentration and drying time estimation. The result showed that pectin concentration has significant effect to gumminess, hardness, sensory properties (color and smell) but has not significant effect to springiness, chewiness, pH, water content, sensory properties (taste, texture, and overall preference), while the drying time estimation only gives significant effect to water content, color, smell and texture. The optimal condition is pectin concentration 1% and drying time estimation 6,86977 hours. Keyword : tomato, leather, pectin, drying time estimation, RSM.

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