Color Profile of Red Guava (Psidium guajava L.) Fruit Leather on Various Stabilizer and Drying Temperatures

Red guava is a fruit that is easily deteriorated so it requires further processing to become fruit leather. The aim of the research is to determine the effect of the type of stabilizer and variations in drying temperature on the color profile of fruit leather from red guava. This research used a factorial Randomized Block Design (RBD) with two factors, namely the type of stabilizer (carrageenan; tapioca flour; and Carboxy Methyl Cellulose/CMC) and variations in drying temperature (50 °C: 60 °C; and 70 °C). The data obtained were analyzed using ANOVA (Analysis of Variaces)then the HSD (Honestly Significant Difference) test with a level of 5%. The results of the research show that the type of carrageenan stabilizer tends to cause fruit leather to produce the lowest brightness value and the highest rednes. The higher the drying temperature tends to cause the brightness value increases, the redness and yellowness value decreases.