KARAKTERISTIK MANISAN NANGKA KERING DENGAN PERENDAMAN GULA BERTINGKAT
ABSTRACT: Characteristics by
soaking dried candied jackfruit sugar rise. This study examines the rise of
sugar immersion or not the characteristics of candied dried jackfruit. Research
purposes to determine the concentration of sugar solution and the optimal level
of immersion in the manufacture of sugar candied dried jackfruit. The design of
the experiment used Completely Randomized Design with two factors: first giving
the concentration of sugar solution 3 levels ie 30%, 40% and 50%. The second
factor is the level of immersion that for a second soaking soaked in a solution
with a higher sugar concentration is 40%, 50% and 60%. Observed variables are
organoleptic test, water content, sugar content, sucrose content, and texture
analysis. Data were analyzed using ANOVA (Analysis of Variance) Univariate
followed by Duncan's test. Research and the level of sugar concentration and
immersion significantly affect the color and moisture content. Texture analysis
candied dried jackfruit only generate values of hardness and resilience. Highest
hardness value sebesar6 candied dried jackfruit, 0120x10 3 on treatment B1A3 (1
time soaking in the sugar concentration of 50%), and the lowest at 5.8347x10 3
treatment B2A1 (2 times soaking in sugar concentration of 40%). Resilience
highest value of 0.840 candied dried jackfruit obtained treatment B2A3 (2 times
soaking in sugar concentration 60%) and the lowest in treatment B1A3 0.511 (1
time soaking in sugar concentration 50%). Characteristics best candied
jackfruit contained on B2A2 treatment (soaking 2 times the sugar concentration
of 50%.). B2A2 treatment has karkateristik 17.64% moisture content, sugar
content mg/100ml 4.987, 34.0481% yield, hardness 5.9900 x10 3 Ng, resilience
0.540, and the value of a sense of (7.17), aroma (5.27), color (4.73), texture
(4.9), and overall preference (4,47).
Penulis: Imron sohibulloh,
Darimiyya hidayati, Burhan
Kode Jurnal: jppertaniandd130542
