Pengaruh Konsentrasi Gula dan Waktu Pengeringan terhadap Kualitas Manisan Kering Buah Kesemek (Diospyros kaki L.)

ABSTRAK Buah kesemek (Diospyros kaki L.) termasuk ke dalam golongan buah klimaterik yang mudah rusak. Pada musim panen harga buah kesemek sangat murah, karena tidak terserap pasar dan belum dimanfaatkan secara optimal. Oleh karena itu perlu ada upaya pengolahan kesemek menjadi produk yang lebih tahan lama. Tujuan dari penelitian ini adalah untuk mempelajari pengaruh perbedaan konsentrasi gula dan waktu pengeringatn terhadap kualitas manisan kering serta penerimaan konsumen terhadap manisan buah kesemek kering. Hasil sidik ragam menunjukkan bahwa konsentrasi gula berpengaruh nyata (P≤0,05) terhadap pH, hedonik aroma, deskripsi rasa gula, dan deskripsi warna. Adapun interaksi antara konsentrasi gula dan waktu pengeringan berpengaruh sangat nyata (P≥0,01) terhadap kadar air, hedonik tekstur, dan deskripsi after taste. Kadar air manisan kering buah kesemek yang dihasilkan berkisar antara 15,45-22,37%; pH berkisar antara 5,41-5,70; hedonik tekstur berkisar antara 2,6-3,3 (netral); hedonik aroma berkisar dari 2,84-3,24 (netral); deskripsi rasa gula berkisar antara 4,4-5,3 (netral-agak kuat); deskripsi warna berkisar antara 4,0-4,8 (netralagak kuat); deskripsi after taste berkisar dari 3,6-4,6 (netral-agak kuat). Perlakuan terbaik diperoleh pada waktu pengeringan 10 jam dengan konsentrasi gula 50% (P1G3) dengan nilai aktivitas antioksidan 86,34% dan kadar gula reduksi sebesar 13,20%.  EFFECT OF SUGAR CONCENTRATION AND  DRYING TIME ON THE QUALITY OF SWEETENNED DRIED PERSIMMON (Diospyros kaki L.)ABSTRACT: Persimmon (Diospyros kaki L.) is considered a perishable climacteric fruit. During harvest season, its price is relatively low, due to over production, and limited demand. Therefor it is important to develop processed persimmon that can be stored longger. This study is aimed to study the effect of differences sugar concentration and drying time on the quality of dried sweetenned dried persimmons. The results of analysis of variance showed that sugar concentration significantly affected (P≤0.05) pH, hedonic aroma, description of sugar taste, and color description. The interaction between sugar concentration and several drying time had a very significant effect (P≥0.01) on water content, hedonic texture, and after taste description. Sweet dried persimmons produced have a moisture content ranging from 15.4522.37%; pH ranges from 5.41-5.70; hedonic textures range from 2.6-3.3 (neutral); hedonic aroma ranges from 2.84-3.24 (neutral); description of sugar taste ranges from 4.4-5.3 (neutral-rather strong); color descriptions range from 4.0 to 4.8 (neutral-rather strong); after taste descriptions range from 3.6 to 4.6 (neutral-rather strong). The best treatment obtained was at 10 hours drying time with 50% sugar concentration (P1G3) with antioxidant activity value of 86.34% and reducing sugar content of 13.20%.