Penelitian ini bertujuan untuk mengetahui pengaruh proporsi belimbing wuluh  dan pepaya terhadap sifat organoleptik selai lembaran, mengetahui kandungan gizi hasil jadi produk selai lembaran terbaik yang meliputi kandungan (karboidrat,  vitamin A, vitamin C, serat) dan kadar air.

 Penelitihan dilakukan dengan cara eksperimen, menggunakan desain penelitihan 3x3, memiliki variabel bebas adalah proporsi  bubur buah belimbing wuluh dan  bubur buah papaya dengan perbandingan (40%:60%, 50%:50%, 60%:40%) serta suhu pengeringan (40°C, 50°C, 60°C). Variabel selai lembaran terikat adalah warna, aroma, rasa, tekstur, dan kelenturan. Teknik pengumpulan data menggunakan observasi melalui uji organoleptik yang meliputi: tekstur, warna, aroma, rasa, kelenturan dan tingkat kesukaan. Pengolahan data dianalisis dengan menggunakan uji anova ganda dengan uji lanjut Duncan. Produk selai lembaran belimbing wuluh pepaya terbaik selanjutnya di uji kandungan gizinya meliputi kandungan (karboidrat, vitamin A, vitamin C) serat, dan kadar air dilakukan di laboratorium Balai Penelitian dan Konsultasi Industri Surabaya. 

Hasil penelitian menunjukan bahwa ; 1) Proporsi bubur belimbing dan bubur pepaya berpengaruh terhadap sifat selai lembaran tekstur, warna, aroma, kelenturan dan kesukaan, tetapi tidak berpengaruh terhadap rasa selai lembaran. 2) suhu pengeringan berpengaruh terhadap sifat organolaptik tekstur, warna, aroma, rasa, kelenturan dan kesukaan selai lembaran. 3) Interaksi proporsi bubur belimbing dan bubur papaya dan suhu pengeringan berpengaruh terahadap sifat organolaptik meliputi tekstur, warna, aroma, rasa, kelenturan dan kesukaan selai lembaran; 4) Hasil jadi selai lembaran belimbing wuluh dan papaya terbaik yaitu produk dengan proporsi 40%+60% dan Suhu pengeringan 40^oC. Hasil uji kimia pada selai lembaran belimbing wuluh dan papaya diperoleh karboidrat 48,61%, vitamin A 135,8 mg, vitamin C 152,5 mg, Serat 8,42%, Kadar air 12,75%. Selai lembaran belimbing wuluh dan pepaya dapat diterima juga praktis untuk dikonsumsi.

This study aims to determine the effect of the proportion of carambola and papaya on the organoleptic properties of sheet jam, to find out the nutritional content of the best sheet jam products which include the content (carboidrate, vitamin A, vitamin C, fiber) and moisture content.

 Research carried out by experiment, using the 3x3 research design, has the independent variable is the proportion of pulp star fruit and papaya pulp with a ratio (40%: 60%, 50%: 50%, 60%: 40%) and drying temperature (40 ° C, 50 ° C, 60 ° C). Variable bound sheet jams are color, aroma, taste, texture, and flexibility. Data collection techniques used observation through organoleptic tests which included: texture, color, aroma, taste, flexibility and level of preference. Data processing was analyzed using double anova test with Duncan's advanced test. The best papaya star fruit jam products were then tested for nutritional content including the content (carboidrate, vitamin A, vitamin C) fiber, and water content carried out in the Surabaya Research and Consultation Industry Laboratory in Surabaya.

The results of the study show that; 1) The proportion of star fruit pulp and papaya porridge influences the characteristics of sheet jam, texture, color, aroma, flexibility and preference, but does not affect the taste of sheet jam. 2) drying temperature affects the organolaptic properties of texture, color, aroma, taste, flexibility and preference for sheet jam. 3) The interaction of the proportion of starfruit and papaya porridge and the drying temperature affecting the organolaptic properties include texture, color, aroma, taste, flexibility and preference for sheet jam; 4) The results of being the best star fruit and papaya jam are products with a proportion of 40% + 60% and drying temperatures of 40oC. The chemical test results on Wuluh starfruit and papaya jam were obtained by carboidrate 48.61%, vitamin A 135.8 mg, vitamin C 152.5 mg, Fiber 8.42%, moisture content 12.75%. Wuluh starfruit and papaya sheet jam can be accepted as well as practical for consumption.