PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN
2016
Sri Hastuti | Yuli Dwi Kurnianti | Muhammad Fakhry
Rambutan susceptible to damage due to respiration and transpiration processes that cause huge losses to farmers and traders , even the price of rambutan to be low due to the high production and efficient distribution of marketing . One alternative to reduce the level of damage to the fruit rambutan is to make candied dried rambutan . The purpose of this study was to determine the effect of drying characteristics and concentration of lime solution to the water content , 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 of lime solution concentrations result in increased water content but had no effect on the levels of vitamin C , hardness and resilience . While the differences in drying characteristics and their interaction did not affect the increase in water content , vitamin C content, hardness and resilience.
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