ANALISA KARAKTERISTIK MANISAN KERING SALAK (SALACCA EDULIS) DENGAN LAMA PERENDAMAN DAN KONSENTRASI LARUTAN GULA
ABSTRACT: Snake fruit (Salacca
edulis) can be made into dried fruit with addition of high concentration of
sugar syrup prior to drying. This study aims to determine the effect of the
concentration of sugar solution and soaking time on the characteristics of
candied snake fruit. The experimental design used was a completely randomized
design (CRD) factorial consisting of two factors: the concentration of sugar
solution (40%, 50%, 60%) and the soaking time (24 and 48 hours). Each treatment
was repeated three times. Data processing on quality of candied snake fruit was
done using the General Linear Model (GLM) and univariate test of Duncan
Multiple Range Test (DMRT). Results showed that concentration of sugar solution
and soaking time gave significant effect on concentration of reducing sugar.
Soaking at 48 hours significantly affectedyield, preferences for taste,
texture, and overall preferences of candied snake fruit. Interaction of soaking
and the concentration of sugar solution significantly affected moisture content
of final product.
Penulis: Arini Maulidiah,
Darimiyya Hidayati, Sri Hastuti
Kode Jurnal: jppertaniandd140901
