PENGARUH KONSENTRASI SORBITOL DAN LAMA PERENDAMAN TERHADAP MUTU MANISAN KERING PEPAYA

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ABSTRACT: The purpose of this study was to determine the effect of the concentration of sorbitol and immersion time on the quality and  sensory  test  of  dried  candied  papaya.  This  study  was  using  completely  randomized  design  with  two  factors,  i.e concentration  of  sorbitol  (P)  (40,  50,  60,  70,  and  80%)  and  immersion  time  (R)  (24,  48,  and  72  hours).  The  analyzed parameters were water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content (mg/100 g sample),  fruit  hardness  (kgf),  total  soluble  solid  (oBrix),    fiber  content  (%),  and  sensory  test  (color,  flavor,  taste,  and texture).The results showed that concentration of sorbitol had highly significant effect on water content (%), ash content (%), vitamin C content (mg/100 g sample), total acid content  (mg/100  g sample), fruit hardness (kgf), total soluble solid (oBrix), sensory test (taste); had  significant effect on flavor and taste and had no effect on fiber content (%), total sugar content (%), color and texture. The immersion time had highly significant effect on vitamin C content (mg/100 g sample), total acid content (mg/100 g sample), fruit hardness (kgf), and had no significant effect on water content (%), ash content (%), fiber content (%), total soluble solid (oBrix),  and sensory test (color, flavor, taste, and texture). The interaction of the factors had significant effect on fruit hardness (kgf). The best treatment which gave the best effect on papaya dried candy was 80% sorbitol and 48 hours of immersion time.
Keyword: dried candied papaya, immersion time,sorbitol
Penulis: Princen Rumahorbo, Terip Karo-Karo, Elisa Julianti
Kode Jurnal: jppertaniandd150029

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Jp Pertanian dd 2015