PENGARUH KONSENTRASI SORBITOL DAN LAMA PERENDAMAN TERHADAP MUTU MANISAN KERING PEPAYA
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.
Penulis: Princen Rumahorbo,
Terip Karo-Karo, Elisa Julianti
Kode Jurnal: jppertaniandd150029
