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Development of Fruit Leather Using Roselle Waste Incorporated With Stevia
Siti Maisarah Malek
Supervisor: Dr. Fauziah Binti Tufail Ahmad
Bachelor of Food Science (Food Technology)
School of Food Science and Technology
Roselle waste is increasing from years to years due to high demand of Roselle products.
Disposing of waste especially Roselle waste is highly undesirable both economically and
environmentally. Fruit leather is an alternative product that has potentials to be produced
from Roselle waste. The similar amount of nutrients in Roselle waste with fresh Roselle
makes it beneficial to produce food product such as fruit leather. However, fruit leather
is a product that contains high amount of sugar. To preserve the authenticity of fruit
leather as nutritional food, the sucrose will be substitute with Rebaudioside A from Stevia.
This study is aimed to sustain food waste which is Roselle waste and to produce a product
that contain low calorie incorporated with Rebaudioside A. Fruit leather will be formulated
with four different percentages, i.e. Formulation A (100% Sucrose; control), Formulation
B (80% Sucrose, 20% Rebaudioside A), Formulation C (60% Sucrose, 40% Rebaudioside
A) and Formulation D (50%sucrose, 50% Rebaudioside A). The quality of Roselle waste
leather will be determined by analysis of texture, colour, proximate, calorie content,
antioxidant properties, and sensory evaluation. The expected result is different
formulation will influence the colour, texture, calorie content, antioxidant and consumer
acceptance.
1308 | UMT UNDERGRADUATE RESEARCH DAY