Influence of Carrageenan Type and Concentration on the Physicochemical and Sensory Characteristics of Citrus Fruit Leather

Abstract

Carrageenan is widely used as a hydrocolloid to improve texture and structural stability in fruit-based products such as fruit leather. This study aimed to evaluate the effect of carrageenan type and concentration on the physicochemical and sensory characteristics of Gamindo B citrus fruit leather. Two types of carrageenan were used: KOH-extracted carrageenan derived from Eucheuma cottonii and commercial carrageenan, each applied at three concentrations (0.4%, 0.6%, and 0.8%). The experiment employed a nested design with two factors and four replications. The fruit leather was prepared using citrus puree and dried at 60°C for 8 hours. Physicochemical analyses included moisture content, thickness, total titratable acidity (TTA), vitamin C, pH, crude fiber, and antioxidant activity, while sensory evaluation was conducted using a hedonic scoring test. The results showed that carrageenan type and concentration significantly affected moisture content, thickness, vitamin C content, texture, and cohesiveness (p < 0.05), whereas no significant effects were observed on pH, TTA, antioxidant activity, taste, or aftertaste. Increasing carrageenan concentration led to higher thickness, moisture, and crude fiber content. The carrageenan concentration is critical to the quality of citrus fruit leather, while KOH-extracted carrageenan shows potential as an alternative to commercial carrageenan for food applications.