PENGARUH LAMA FERMENTASI DAN KONSENTRASI GULA TERHADAP MUTU MANISAN KULIT SEMANGKA
ABSTRACT: This research was
conducted to determine the process of making watermelon peel candy with
fermentation time and sugar concentration. This research was performed in
April-juni 2012 at the laboratory of Food Technology, Agricultural Faculty.This
research was using a factorial completely randomized design with two factors:
the concentration of sugar (G1: 50%, G2: 55%, G3: 60%, G4: 65%) and
fermentation time (S1: 24 hours, S2: 48 hours , S3: 72 hours, S4: 96 hours).
Parameters observed the water content, vitamin C content, crude fiber content,
total soluble solid, pH, organoleptics (color, arom, taste) and hardness.The
results showed that the sugar concentrations had highly significant effect on
water content, levels of vitamin C, total soluble solid, and organoleptic
aroma, on the fiber content and pH. Fermentation time had highly significant
effect on pH, vitamin C content, aroma, flavor and hardness and had no significant
effect water content, fiber content, total soluable solid, and color.
Interaction of sugar concentration flavor and color, as well as hardness, and
had no significant effect and fermentation time had notdifferent effect on
water content, vitamin C content, crude fiber content, total soluble solid, pH,
organoleptics (color, aroma, taste) as well as hardness.
Penulis: Gokma Siregar,
Setyohadi, Ridwansyah
Kode Jurnal: jppertaniandd160030