Pengaruh imbangan mangga kweni (Mangifera odorata Griff.) dengan wortel (Daucus carota L.) serta penambahan gliserol terhadap beberapa karakteristik fruit leather

anglais. Fruit leather can be made from kweni and carrot. Glycerol can be added to make fruit leather more plasticity and flexible. The aim of this research was at determining the proper ratio between kweni and carrot also glycerol concentration in order to produce fruit leather that had good characteristic and good preference for the panelist. The treatment consisted of two factors, each of factor has 3 ratio combinations. The treatments were based on the ratio of kweni and carrot = 65:35 (a1), 55:45 (a2), and 45:55 (a3) and glycerol concentration = 1.5 percent (b1), 3 percent (b2), and 4.5 percent (b3). The experiment was carried out in the laboratory of Food Technology Faculty of Agriculture Padjadjaran University, Jatinangor. Primary research has been done on August 2007. The result showed there was no interaction between kweni and carrot ratio and glycerol concentration in water content, production yield, preference in colour, flavour, taste and texture, except in plasticity. The ratio of 65 kweni : 35 carrot produced fruit leather with good characteristics that has water content of 9.16 percent

production yield (27.69 percent). It also had a good preference for colour, flavour, taste and texture with each value ranged between 3-4, respectively.

production yield (27.64 percent). It also had a good preference for colour, flavour, taste and texture with each value ranged between 3-4, respectively. The 3 percent glycerol concentration produced fruit leather with good characteristics that had water content of 9.26 percent