Karakteristik manisan nangka kering dengan perendaman gula bertingkat. Penelitian ini mengkaji perendaman gula secara bertingkat atau tidak terhadap karakteristik manisan nangka kering. Tujuan penelitian menentukan konsentrasi larutan gula dan tingkat perendaman gula yang optimal dalam pembuatan manisan nangka kering. Rancangan percobaan yang digunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu faktor pertama pemberian konsentrasi larutan gula 3 taraf yaitu 30%, 40% dan 50%. Faktor kedua dengan tingkat perendaman dimana untuk perendaman yang kedua direndam dalam larutan dengan konsentrasi gula lebih tinggi yaitu 40%, 50% dan 60%. Variabel yang diamati adalah uji organoleptik, kadar air, kadar gula, rendemen, dan analisis tekstur. Data dianalisis menggunakan Anova (Analisis of Variance) Univariate dilanjutkan dengan uji Duncan. Penelitian perlakuan konsentrasi gula dan tingkat perendaman berpengaruh nyata terhadap warna dan kadar air. Analisis tekstur manisan nangka kering hanya menghasilkan nilai dari hardness dan resilience. Nilai hardness tertinggi manisan nangka kering sebesar6,0120x103pada perlakuan B1A3 (perendaman 1 kali dalam konsentrasi gula 50%), dan terendah 5,8347x103pada perlakuan B2A1 (perendaman 2 kali dalam konsentrasi gula 40%). Nilai resilience tertinggi manisan nangka kering sebesar 0,840 diperoleh perlakuan B2A3 (perendaman 2 kali dalam konsentrasi gula 60%) dan terendah 0,511 pada perlakuan B1A3 (perendaman 1 kali dalam konsentrasi gula 50%).Karakteristik manisan nangka terbaik terdapat pada perlakuan B2A2 (perendaman 2 kali dalam konsentrasi gula 50%.). Perlakuan B2A2 memiliki karkateristik kadar air 17,64 %, kadar gula 4,987 mg/100ml, rendemen 34,0481 %, hardness 5,9900x103 Ng, resilience 0,540, serta nilai rasa (7,17), aroma (5,27), warna (4,73), tekstur (4,9), dan kesukaan keseluruhan (4,47).


Deskripsi Lain

Characteristics by soaking dried candied jackfruit sugar rise. This study examines the rise of sugar immersion or not the characteristics of candied dried jackfruit. Research purposes to determine the concentration of sugar solution and the optimal level of immersion in the manufacture of sugar candied dried jackfruit. The design of the experiment used Completely Randomized Design with two factors: first giving the concentration of sugar solution 3 levels ie 30%, 40% and 50%. The second factor is the level of immersion that for a second soaking soaked in a solution with a higher sugar concentration is 40%, 50% and 60%. Observed variables are organoleptic test, water content, sugar content, sucrose content, and texture analysis. Data were analyzed using ANOVA (Analysis of Variance) Univariate followed by Duncan's test. Research and the level of sugar concentration and immersion significantly affect the color and moisture content. Texture analysis candied dried jackfruit only generate values of hardness and resilience. Highest hardness value sebesar6 candied dried jackfruit, 0120x10 3 on treatment B1A3 (1 time soaking in the sugar concentration of 50%), and the lowest at 5.8347 x10 3 treatment B2A1 (2 times soaking in sugar concentration of 40%). Resilience highest value of 0.840 candied dried jackfruit obtained treatment B2A3 (2 times soaking in sugar concentration 60%) and the lowest in treatment B1A3 0.511 (1 time soaking in sugar concentration 50%). Characteristics best candied jackfruit contained on B2A2 treatment (soaking 2 times the sugar concentration of 50%.). B2A2 treatment has karkateristik 17.64% moisture content, sugar content mg/100ml 4.987, 34.0481% yield, hardness 5.9900 x10 3 Ng, resilience 0.540, and the value of a sense of (7.17), aroma (5.27), color (4.73), texture (4.9), and overall preference (4,47).

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