Pengaruh perendaman larutan kapur sirih terhadap pembuatan manisan kering melon ( cucumis melo l.) = Pengaruh perendaman larutan kapur sirih terhadap pembuatan manisan kering melon (cucumis melo l.)

Hendarman, Aditya Dwi (2014) Pengaruh perendaman larutan kapur sirih terhadap pembuatan manisan kering melon ( cucumis melo l.) = Pengaruh perendaman larutan kapur sirih terhadap pembuatan manisan kering melon (cucumis melo l.). Bachelor thesis, Universitas Pelita Harapan.

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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 was 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 was 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.

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