PENGARUH SUHU DAN KONSENTRASI LARUTAN GULA TERHADAPPROSES DEHIDRASI OSMOSIS BUAH WALUH (Cucurbita moschata)
ABSRACT: Vegetables and fruits
are horticultural commoditiesthat
commonly have a limit shelf life. It is because they have high water content. A
post-harvest handling that can be done is by osmotic dehydration technique. The
aims of this research were to
know the effects
of temperature and
concentration in the
process of osmotic
dehydration of pumpkin.
This research uses volume of pumpkin with a length of ± 2 cm, width of ± 2 cm, and thickness of ± 1
cm that soaked at temperature 30, 40, 50 ºC and concentration of sugar solution
40, 50, 60 ºBrix for 480 minutes. The results showed that sugar concentration
and soaking temperature increase total soluble solids, solid gain and water
loss but decrease water content, volume, weight, and material hardness. Values
of water loss and solid gain are highest in thecombination of 50 ºC dan 60
ºBrix that reach 60,23%, and 11,00%, respectively.
Penulis: Astri Magdalena, Sri
Waluyo, Cicih Sugianti
Kode Jurnal: jppertaniandd140299
