PENGARUH SUHU DAN WAKTU PENGERINGAN TERHADAP SIFAT FISIK KIMIA DAN ORGANOLEPTIK MANISAN KERING BUAH PEPAYA

Abstract

Papaya (Carica papaya L.) is a type of fruit plant whose distribution area is in the tropics. Candied fruits are fruits that have been soaked in a sugar solution for some time. Dry sweets which after concentrated sugar water are dried by food dehydrator. The purpose of this study was to determine the physical and chemical properties of candied papaya. The results of data processing showed that candied dried papaya with the best treatment was. The organoleptic test showed that there was a significant difference in the preference of the panelists with the most preferred treatment, namely the color of dried candies. P3, P4, P2, P1. preferences for taste, namely, the results of P3, P4, P2 and P1. preference for aroma, namely, P3, P4, P2 and P1. panelists' preference for texture, namely, P3, P4, P2 and P1. water content in P1 (18.72%) P2 (17.19%) P3 (16.11%) P4 (15, 17%). While the results of the ash content test were P1 (2.38%) P2 (2.68%) P3 (2.99%) and P4 (3.87%). Shows that each treatment is significantly different in the content of candied dried papaya fruit.