Pengembangan Pepaya (Carica Papaya L) Sebagai Manisan Kering Dengan Kajian Konsentrasi Perendaman Air Kapur (Ca(OH)2) Dan Lama Waktu Pengeringan (Development Of papaya (Carica Papaya L) For Dried-Candied With The Studies Of Lime Water (Ca(OH)2) Soaking Concentration and Drying Time Process)

Abstract

Dehydrated preserved fruits (dehydrated preserved fruits) are defined as processed or preserved foods made from fruits that have a sharp aroma, with relatively high sugar content (± 20%) and 20% -25% moisture content, and have a distinctive taste (Specific) that is somewhat different (more perfect) than the original fruit, this dry sweets have a plastic texture (can be in shape) and can be directly consumed (Suprapti, 2007). Papaya is used as a raw material for making sweets because papaya or gandul (Carica papaya L.) is a plant that is quite widely cultivated in Indonesia (Warisno, 2003) besides papaya is a fruit that has good nutritional value, contains 1.0-1,5% Protein, 1.0-1.5% vitamin A, and 69-71 mg (100 g) -1 vitamin C (Maryati, 2005). Preparation of dried papaya with oven using variables changed time (2 hours, 4 hours, and 6 hours) and variables changed concentration of lime water immersion (1.2% w / v, 1.8% w / v, 6% b / V). The results of the research were the most optimum result for water content, vitamin c and taste in 4 hours time variable and immersion concentration variable of 1.2% w / v. The best texture is found in a 2-hour time variable with lime soaking constancy of 1.2% w / v. Keywords: Candied dried, time, lime water immersion concentration