STUDI PEMBUATAN MANISAN KERING KULIT BUAH SEMANGKA (Citrullus Lanatus)

Abstract

The objectives of this research was to study the effects of adding sugar concentrations and the drying duration of Water melon Fruit skin candy to quality aspects of products. The study was conducted by using a Completed Randomized Design Factorial two factors and two reflications. The first factors were level sugar concentration as G1=40%; G2=50%,G3=60%, and G4=70%. The second factors were the duration of drying as L1= 10 hours, L2=12 hours, L3= 14 hours, and L4= 16 hours. The results showed that the adding sugar concentrations caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. The drying duration caused the different effect significantly to Total Soluble Solid (TSS), rendemen, moisture content, texture, and taste. Interaction effects of factors did not cause the different significantly to the all parameters. The adding sugar concentrations of 40% and drying duration 10 hours obtained the best quality of Water melon fruit skin candy.

Keywords: sugar consentration, drying duration, quality of Water melon fruit skin candy