Pengaruh Lama Pengeringan Cabinet Drying Terhadap Karakteristik Kimia dan Organoleptik Manisan Kering Pala Banda
Effect of Drying Time with Cabinet Drying on the Chemical and Organoleptic Characteristics of Sweets Banda Nutmeg
Abstract
The research aimed to determine the proper drying time to produce dried sweets banda nutmeg with the best chemical and organoleptic properties. This study used a completely randomized design with one factorial with four treatment levels: sun drying, drying cabinet dryer 18, 19, and 20 hours. The parameters analyzed were chemical tests (moisture content, ash content, and total sugar) and organoleptic tests (color, aroma, taste, texture, overall). The results showed that treatment with a drying time of 18 hours produced the best-sweets banda nutmeg with chemical characteristics of 11.44% water content, 0.84% ash content, 45.89% total sugar, and based on the hedonic organoleptic test showed like color (3 .20), liking (3.04), liking texture (3.08). In contrast, for hedonic quality, it offers a brown-yellow color (2.48), nutmeg flavor (3.36), and slightly chewy texture (2.16 ).
Downloads
References
Alavi, N. & Mazloumzadeh, S.M. (2012). Effect of harvesting and drying methods of seedless barberry on some fruit quality. Journal of the Saudi Society of Agricultural Sciences, 11, 51-55.
Arief, R.W., Firdausil, A.B., & Asnawi, R. (2016). Potensi pengolahan daging buah pala menjadi produk olahan bernilai ekonomi tinggi. Buletin Penelitian Tanaman Rempah dan Obat, 26(2), 165-174.
Badan Standarisasi Nasional (2005). SNI 0718-83, 2005: Syarat mutu manisan kering buah-buahan. Jakarta: Badan Standar Nasional – BSN.
Djarkasi, G. S. S., Sumual, M. F., & Lalujan, L. E. (2018). Penerapan teknologi pengolahan manisan buah pada kelompok ibu-ibu WKRI di Kelurahan Taas Kecamatan Tikala Kota Manado. Jurnal LPPM Bidang Sains dan Teknologi, 5(2), 75-80.
Kristiana, F. D., Maulidian & Arman. (2021). Perencanaan nama merek (brand name) manisan mangga Indramayu kering berbasis nilai pelanggan (Studi kasus: produk inovasi balai besar pascapanen, Bogor, Jawa Barat). Jurnal Bioindustri, 3(2), 613-627.
Miranti. (2020). Pengaruh suhu dan lama pengeringan terhadap mutu permen jelly buah nangka. Agriland, 8, 116-120.
Nurhidayah, Y. F. (2018). Karakteristik Sari Buah PaladDengan Variasi Lama Perendaman dalam Larutan Gula dan Konsentrasi Putih Telur. Skripsi. Universitas Jember. Jember.
Pangalima, S., Pakasi, C. B. D. & Benu, N. M. (2016). Analisis sub-sektor perkebunan pala di Provinsi Sulawesi Utara. ASE, 12(1), 67-76.
Rosyida, F. & Sulandari, L. (2014). Pengaruh jumlah gula dan asam sitrat terhadap sifat organoleptik, kadar air dan jumlah mikroba manisan kering siwalan (Borassus flabellifer). E-journal Boga, 3, 297-307.
Shabrina, Z.U. & Susanto, W. H. (2017). Pengaruh suhu dan lama pengeringan dengan metode cabinet dryer terhadap karakteristik manisan kering apel varietas anna (Malus domestic Borkh). Jurnal Pangan dan Agroindustri, 5, 60-71.
Wastawati & Marwati. (2019). Pengaruh suhu dan lama pengeringan terhadap sifat sensoris dan sifat kimia manisan kering buah tomat (Lycopersicum commune L.). Journal of Tropical Agrifood, 1, 41-47.
Yunita, M. & Rahmawati. (2015). Pengaruh lama pengeringan terhadap mutu manisan kering buah carica (Carica candamarcensis). Konversi, 4, 17.
Copyright (c) 2024 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
.png)
