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Yuli Dwi Kurnianti
Program Studi Teknologi Industri Pertanian, Universitas Trunojoyo Madura
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology

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PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN Sri Hastuti; Yuli Dwi Kurnianti; Muhammad Fakhry
AGROINTEK Vol 7, No 1 (2013)
Publisher : Agroindustrial Technology, University of Trunojoyo Madura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21107/agrointek.v7i1.2048

Abstract

Rambutan susceptible to damage due to respiration and transpiration processes thatcause huge losses to farmers and traders , even the price of rambutan to be low due to the highproduction and efficient distribution of marketing . One alternative to reduce the level ofdamage to the fruit rambutan is to make candied dried rambutan . The purpose of this study wasto determine the effect of drying characteristics and concentration of lime solution to the watercontent , texture and vitamin C in the making candied dried rambutan . The method used RAK (completely randomized design ) with factorial . The results of this study indicate that the use oflime solution concentrations result in increased water content but had no effect on the levels ofvitamin C , hardness and resilience . While the differences in drying characteristics and theirinteraction did not affect the increase in water content , vitamin C content, hardness andresilience.
Co-Authors Muhammad Fakhry Sri Hastuti