PEMANFAATAN PUREE PEPAYA (Carica Papaya L.) DAN PUREE NANAS (Ananas Comosus L.) SEBAGAI ALTERNATIF BAHAN BAKU PRODUKSI GUMDROPS - Hisworo Ramdani; Mira Suprayatmi; Rachmawati Rachmawati (JURNAL AGRONIDA, 2016)
The purpose of this research was to determine the ratio of papaya and pineapple puree and proper drying time on the processing of gumdrops. This research used Completely Randomized Design (CRD). The first factor is ratio of papaya and pineapple puree consisting of three levels, namely 1:1, 1:2 and 2:1. The second factor length of drying time (3 hours, 3.5 hours and 4 hours). The characters was observed is color, moisture content, vitamin C, TSS (Total Soluble Solid), hedonic color, aroma, texture and taste. The results of this research shown the ratio of puree and a long drying significantly affected red color (a* value), yellow (b* values), color ⁰Hue, the color intensity (chroma) and brightness (L value), water degree and vitamin C. The recommended composition to make gumdrops is it was made of papaya and pineapple puree by ratio 1:1, with 3 hours drying time. The characteristics of gumdrops product are average value of red color (a* value) 9.9, yellow (b* values)14.6, the color intensity (chroma)17.6, color ⁰Hue 55.8, brightness (L value) 36.0, water degree 14.69 %, vitamin C 42.83 mg/100 g of material, TSS 56 oBrix, color hedonic 4.8 (neutral towards little like), aroma hedonic 4.6 (neutral towards little like), texture hedonic 5.0 (neutral towards little like) dan taste hedonic 5.0 (neutral towards little like). Keywords: Papaya puree, pineapple puree, long drying, gumdrops  ABSTRAKTujuan penelitian ini adalah mengetahui rasio puree pepaya dan puree nanas serta lama pengeringan yang tepat pada pengolahan gumdrops. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dua faktor. Rasio puree yang digunakan terdiri atas 1:1, 1:2 dan 2:1 dengan lama pengeringan yang digunakan 3 jam, 3,5 jam dan 4 jam. Parameter yang diamati adalah warna, kadar air, vitamin C, TPT, hedonik warna, aroma, tekstur dan rasa. Hasil penelitian menunjukkan rasio puree dan lama pengeringan berpengaruh nyata terhadap warna merah (nilai a*), warna kuning (nilai b*), ⁰Hue warna, intensitas warna (chroma) dan kecerahan (nilai L), kadar air dan vitamin C. Gumdrops terpilih diperoleh pada rasio puree pepaya : puree nanas 1:1 dengan lama pengeringan 3 jam dengan nilai rata-rata warna merah (nilai a*) 9.9, warna kuning (nilai b*) 14.6, ⁰Hue warna  55.8, intensitas warna (chroma) 17.6, kecerahan (nilai L) 36.0, kadar air 14.69 %, vitamin C 42.83 mg/100 g bahan, TPT 56 oBrix, hedonik warna 4.8 (netral menuju agak suka), hedonik aroma 4.6 (netral menuju agak suka), hedonik tekstur 5.0 (netral menuju agak suka) dan hedonik rasa 5.0 (netral menuju agak suka). Kata kunci : Puree pepaya,puree nanas, lama pengeringan, gumdrops