Pengaruh suhu dan waktu pengeringan terhadap karakteristik manisan kering buah matoa (pometia pinnata j.r. Forst. & g.forst.) = The effect of temperature and drying time to the characteristics in matoa dried fruit (pometia pinnata j.r. Forst & g. Forst)

Riepka, Riepka (2014) Pengaruh suhu dan waktu pengeringan terhadap karakteristik manisan kering buah matoa (pometia pinnata j.r. Forst. & g.forst.) = The effect of temperature and drying time to the characteristics in matoa dried fruit (pometia pinnata j.r. Forst & g. Forst). Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Matoa fruit is a fruit that has a mixed taste of rambutan, Tongan, and durian. In order to increase the utilization of the product, a research of making dried fruit was done. The aim of the research was to observe the effect of drying to vitamin C content and the characteristics as well as its acceptance as a product (matoa dried fruit). The preliminary research was done by using the temperature of 50°C and 60°C, and the drying time which is 4 hours, 5 hours, or 6 hours. The second step of the research was done to find the proper concentration of acid (1% and 2%) and sugar (40%, 50%, and 60%) which were added. The analysis of the matoa fruit are proximate analysis (moisture 76.62%, ash 0.70%, protein 0.79%, fat 1.18%, carbohydrate 20.71%), dietary fiber (4.25%), vitamin C (156.1 lug/mg sample), total soluble solid (25.2°Brix), and pH (7.08). Based on the result of the research, the best temperature used for drying are 60°C with 5 hours of drying time. According to the characteristic research, the best formulation added to the matoa dried fruit are 60% sugar concentration and 2% acid concentration. Finally, the best formulation of dried matoa fruit are enriched with vitamin C, so the product have enough vitamin C content as a fruit snack.

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