PENGARUH KONSENTRASI GULA DAN LAMA PENYIMPANAN TERHADAP MUTU MANISAN BASAH BATANG DAUN PEPAYA (The Effect of Concentration of Sugar and Storage Time on The Quality of Petiole of Papaya Wet Candy) - Dina Septya; Ismed Suhaidi; Ridwansyah Ridwansyah (Universitas Sumatera Utara, 2017)
ABSTRACT The aim of this research was to determine the effect of concentration of sugar and storage time on the quality of petiole of papaya wet candy. This research was using factorial Completely Randomized Design with two factors, i. e: concentration of sugar (G) (40%, 50%,60% and 70%) and storage time (L) (2 days, 4 days, and 6 days). The analyzed parameters were moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), solid gain (%), water loss (%), crude fiber content (%), total microbe (LOG CFU/g), total sugar (%), and hedonik value of colour, texture, taste, and score value of taste.The results showed that concentration of sugar had highly significant effect on moisture content (%), vitamin C content (mg/100 g sample), total soluble solid (oBrix), water loss (%), solid gain(%), total microbe (LOG CFU/g), total sugar (%) and score value of taste and had no effect on crude fiber content (%), hedonik value of colour, and texture. Storage time had highly significant effect on vitamin C content (mg/100 g sample), total soluble solid (oBrix), and total sugar (%) and had no effect on moisture content (%), water loss (%), solid gain (%), crude fiber content (%), total microbe (LOG CFU/g), hedonic value of colour, texture, taste, and score value of taste. The interaction of the two factors had highly significant effect on vitamin C content (mg/100 g sample), and had significant effect on total soluble solid (oBrix), and total sugar (%). Concentration sugar of 70% and storage time in 4 days was the best treatment and acceptable. Keywords : concentration of sugar, petiole of papaya, storage time, wet candy. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi gula dan lama penyimpanan terhadap mutu manisan basah batang daun pepaya. Penelitian ini menggunakan rancangan acak lengkap (RAL) dengan 2 faktor yaitu konsentrasi gula (G) (40%, 50%, 60%, dan 70%) dan lama penyimpanan (L) (2 hari, 4 hari, dan 6 hari). Parameter yang dianalisa adalah kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), larutan yang masuk dalam bahan (%), air yang keluar dari bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), total gula (%), nilai organoleptik hedonik warna, tekstur rasa, serta nilai skor rasa. Hasil penelitian menunjukkan bahwa konsentrasi gula memberikan pengaruh berbeda sangat nyata terhadap kadar air (%), kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), total mikroba (LOG CFU/g), total gula (%), dan nilai skor rasa dan berbeda tidak nyata terhadap kadar serat kasar (%), nilai organoleptik hedonik warna, dan tekstur. Lama penyimpanan memberikan pengaruh berbeda sangat nyata terhadap kadar vitamin C (mg/100 g bahan), total padatan terlarut (oBrix), dan total gula (%), dan berbeda tidak nyata terhadap kadar air (%), jumlah air yang keluar dari bahan (%), larutan yang masuk dalam bahan (%), kadar serat kasar (%), total mikroba (LOG CFU/g), nilai organoleptik hedonik warna, tekstur, rasa, dan nilai skor rasa. Interaksi antara kedua faktor memberikan pengaruh sangat nyata terhadap kadar vitamin C (mg/100 g bahan) dan berpengaruh nyata terhadap total padatan terlaut (oBrix) dan total gula (%). Konsentrasi gula 70% dan lama penyimpanan 4 hari menghasilkan kualitas manisan basah yang terbaik dan dapat diterima. Kata kunci : batang daun pepaya, konsentrasi gula, lama penyimpanan, manisan basah.