Kunti Dewi Dhasi Aryawan, I Gede Arie Mahendra Putra, Ida Ayu Tisna Wahyuniari, I Gusti Agung Bulan Mutiara Dewi
Abstract
Food waste is still the focus of intensive discussion of the global environmental issue. The largest sources of food waste in Bali come from households and traditional ceremonies, which often use local fruits such as dragon fruit and Balinese salacca that are frequently left unused and discarded. This study aims to develop and evaluate fruit leather made from Balinese salacca fruit combined with pitaya peel puree as an innovative and sustainable product. The design used in this study was a Randomized Group Design (RGD) with five treatment levels, containing 10–50% pitaya peel puree. The parameters observed were sensory characteristics, and the best treatment was followed by moisture content, antioxidant activity, total phenolic content, vitamin C, and total sugar. The results showed that fruit leather containing 40% pitaya peel puree achieved the highest overall acceptance. This formulation exhibited a moisture content of 11.74%, antioxidant activity of 50.07%, total phenolic content of 10.78 mg GAE/g, vitamin C content of 4.02 mg AAE/g, and total sugar of 50.39%, meeting the Indonesian National Standard for dried sweet products. The high antioxidant activity is attributed to the presence of phenolic compounds and vitamin C derived from both raw materials. Overall, salacca-pitaya peel fruit leather demonstrates strong potential as a local functional food that supports food waste valorization, environmental sustainability, and the utilization of local resources.
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DOI: https://doi.org/10.46676/ij-fanres.v7i1.615
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