PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN
ABSTRACT: Rambutan susceptible
to damage due to respiration and transpiration processes that cause huge losses
to farmers and traders , even the price of rambutan to be low due to the high production
and efficient distribution of marketing . One alternative to reduce the level
of damage to the fruit rambutan is to make candied dried rambutan . The purpose
of this study was to determine the effect of drying characteristics and
concentration of lime solution to the water content , texture and vitamin C in
the making candied dried rambutan . The method used RAK (completely randomized
design ) with factorial . The results of this study indicate that the use of lime
solution concentrations result in increased water content but had no effect on
the levels of vitamin C , hardness and resilience . While the differences in
drying characteristics and their interaction did not affect the increase in
water content , vitamin C content, hardness and resilience.
Penulis: Sri Hastuti, Yuli Dwi
Kurnianti, Muhammad Fakhry
Kode Jurnal: jppertaniandd130536
