Buah siwalan mudah mengalami kerusakan karena kandungan airnya yang sangat tinggi oleh sebab itu butuh adanya penganekaragaman pangan berbentuk olahan seperti fruit letheruntuk memperpanjang umur simpannya. Tujuan dari penelitian ini untuk mengetahui pengaruh proporsi buah pepaya terhadap karakteristik fisikokimia dan sensoris fruit leather siwalan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan faktor tunggal yaitu proporsi pepaya (0%, 10%, 20%, 30%, 40%). Parameter penelitian meliputi elongasi, kuat tarik, warna menggunakan color reader, kadar air, pH dan aktivitas air. Pengujian sensoris menggunakan metode hedonik pada 30 orang panelis tidak terlatih meliputi warna, aroma, tekstur, dan rasa. Data yang diperoleh dianalisis dengan uji ANOVA satu arah (one way anova) dengan uji lanjut duncan. Hasil penelitian menunjukkan bahwa penambahan pepaya dalam fruit leather siwalan berpengaruh terhadap warna (L, a*, dan b*), kadar air, aktivitas air, pH dan kuat tarik. Akan tetapi tidak memberikan pengaruh nyata terhadap elongasi. Pada uji sensoris memberikan pengaruh nyata terhadap warna dan tidak berpengaruh nyata terhadap aroma, tekstur dan rasa fruit leather siwalan.

Siwalan fruit is easily damaged due to its very high water content, therefore it requires a variety of processed foods such as fruit leather. The purpose of this study was to determine the effect of papaya (carica papaya l.) proportion to physicochemical and sensory properties of siwalan (borassus flabellifer l.) fruit leather. This study useda completely randomized design (CRD)with a single factor, namely the proportion of papaya (0%, 10%, 20%, 30%, 40%). Research parameters include elongation, tensile strength, color using color reader, water content, pH and water activity. Sensory testing using the hedonic method in 30 untrained panelist include color, odour, texture, and taste. The data obtained were analyzed by one-way ANOVA test with further duncan test. The results showed that the addition of papayain siwalan fruit leather affected the color (L a*, dan b*), water content, water activity, pH, and tesnsile strength. However, it does not give a real influence on elongation. In sensory testing has a significant effect oncolor and does not significantly affect the odour, texture, and taste of siwalan fruit leather.