PENGARUH PERENDAMAN KAPUR SIRIH DALAM PEMBUATAN MANISAN KERING MELON (Cucumis melo L.) [THE EFFECT OF SOAKING SLAKED LIME IN HONEYDEW (Cucumis melo L.) DEHYDRATED FRUIT PRODUCTION]

Autor/innen

  • Melanie Cornelia Universitas Pelita Harapan
  • Ratna Handayani Universitas Pelita Harapan
  • Aditya Dwi Hendarman Universitas Pelita Harapan

DOI:

https://doi.org/10.19166/jstfast.v8i2.4700

Schlagworte:

dehydrated fruit, honeydew, slaked lime

Abstract

Honeydew (Cucumis melo L.) has been known as a base fruit for food products such as jam, jelly candy and dehydrated fruit due to high nutrition content. The objectives of this research were to determine the best concentration of slaked lime which produced honeydew dehydrated fruit with the best physical and organoleptic characteristics.  Concentration of slaked lime is the main factor on this research, which consists of five levels: 0.2%, 0.4%, 0.6%, 0.8% and 1 %. The main characteristics that were concerned in this research were water content, water activity (aw), Hue angle and organoleptic. Data was analyzed by variance analysis (ANOVA) and followed by Duncan test (α=0.05). Result showed that honeydew-dehydrated fruit using 1% concentration of slaked lime have the highest score for brightness level, yellowness level and Hue angle. Water content and water activity (aw) honeydew-dehydrated fruit with 1% concentration of slake lime are 13.92% and 0.467.

 

Bahasa Indonesia Abstract:

Buah melon (Cucumis melo L.) telah dikenal sebagai bahan dasar untuk produk makanan seperti selai, permen jeli dan buah kering karena kandungan gizinya yang tinggi. Tujuan dari penelitian ini menentukan konsentrasi kapur sirih terbaik yang menghasilkan buah kering melon dengan karakteristik fisik dan organoleptik terbaik. Konsentrasi kapur sirih merupakan faktor utama dalam penelitian ini, yang terdiri dari lima level: 0,2%, 0,4%, 0,6%, 0,8% dan 1%. Karakteristik utama yang diperhatikan dalam penelitian ini adalah kadar air, aktivitas air (aw), 0Hue dan organoleptik. Data dianalisis dengan analisis varians (ANOVA) dan dilanjutkan dengan uji Duncan (α = 0,05). Hasil penelitian menunjukkan bahwa buah kering melon dengan konsentrasi kapur sirih 1% memiliki nilai skoring tertinggi untuk tingkat kecerahan, tingkat kekuningan dan 0Hue. Kadar air dan aktivitas air (aw) buah yang dikeringkan dengan konsentrasi kapur sirih 1% adalah 13,92% dan 0,467.

Autor/innen-Biografien

Melanie Cornelia, Universitas Pelita Harapan

Teknologi Pangan

Ratna Handayani, Universitas Pelita Harapan

Teknologi Pangan

Aditya Dwi Hendarman, Universitas Pelita Harapan

Teknologi Pangan

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Veröffentlicht

2024-11-30

Ausgabe

Bd. 8 Nr. 2 (2024): NOVEMBER

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Articles

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Copyright (c) 2024 Melanie Cornelia, Ratna Handayani, Aditya Dwi Hendarman

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