PENGOLAHAN BUAH NIPAH (Nypa fruticans Wurmb) SEBAGAI BAHAN BAKU MANISAN BUAH KERING DAN MANISAN BUAH BASAH
Abstract: Fruit of Nipah
abudance is often let dissolve river can be exploited as source of food. Target
of this research is to improve economic value of fruit nipah and know dry candy
characteristic and quality and bottling of fruit of nipah. To know influence of
treatment by 3 treatment and 3 times restating. Parameter perceived to know
characteristic colour, feel and dry candy aroma and bottling of fruit of nipah.
Result of examination indicate that dry candy and bottling of the fruit good
with quality have fulfilled food standard of SII-NO 0718-83.Best dry candy is
with treatment and preservative of steaming because white colour and feel
odorous beloved can stay during ± 40 day, while for the botling of best treatment
fruit at giving of preservative with
have concentration to 1200 ppm. From result of analysis concluded that fruit of
nipah abudance dissolve river can be made standard upon which industry for the
adding production of society especially Countryside Penyolongan Kab. Tanah
Bumbu of Kalimantan South.
Keyword: Fruit of Nipah,
characteristic, fruit candy, fruit
botling
Penulis: Rosidah R. Radam
Kode Jurnal: jpkehutanandd090045
