PENGARUH KONSENTRASI GULA, WAKTU PENGERINGAN DAN SUHU PENGERINGAN TERHADAP KADAR GULA REDUKSI, TOTAL FENOL, DAN VITAMIN C, SERTA KARAKTERISTIK RASA MANISAN SALAK PONDOH KERING
Abstract: Salak is one of
climacteric fruit native to Indonesia and became a mainstay of horticultural
commodities that are exported to foreign countries, such as China, Malaysia,
and Singapore. Salak has a high production quantities, it is because salak can
bear fruit throughout the year. Salak is rich in a number of functional
nutritional components such as phenols and vitamin C, but it is easily damaged
after harvest. One attempt to extend its shelf life is by processing salak into
dried candied salak. In this study, candied dried salak pondoh made with
various concentrations of sugar concentration, drying time and drying
temperature. The use of these treatments aim to determine precise variation
which is results dried candied salak with the best functional component
content. This study uses data analysis in the form of a response surface model
consists of three (3) factors which sugar concentration (40%; 60%; 80%), drying
time (4 hours, 5 hours, 6 hours), and drying temperature (70°C, 80°C, 90°C),
with three repetitions of samples. Parameters to be tested are reducing sugar,
total phenolic, vitamin C content, and taste. Results of organoleptic taste
test were analyzed using ANOVA, while optimization of reducing sugar, total
phenolic, vitamin C content, analyzed with RSM (Response Surface Method) and
Box-Behnken design using Minitab software 16. Variations in research led to an
increase of reducing sugars and total phenol content but decrease of vitamin C
content. Variation of the research did not leave a noticeable difference at α =
5% for the taste characteristic of candied dried salak pondoh. Based on the
results obtained by the formula optimization, sugar concentration of 80%,
drying time of 6 hours, a drying temperature of 70°C produce candied dried
salak pondoh with the lowest reduction sugar content, and the highest total
phenolic and vitamin C content.
Penulis: Litarasmi Prastianti,
Dwi Wibawa Budianta, Adrianus Rulianto Utomo
Kode Jurnal: jppertaniandd160913
