Pengeringan Osmotik pada Irisan Buah Mangga Arumanis (Mangifera indica L.) dengan Pelapisan Kitosan

Abstract

Osmotic dehydration with sugar solution as the osmo-active substance was commonly applied to fruits, for example the mango. The objective of this research was to investigate the effect of Chitosan-coating, temperature and concentration of solution on Water Loss (WL) and Solid Gain (SG) during osmotic dehydration of mango. The treatment of solution temperatures of 30 oC and 50 oC and solution concentrations of 42 oBrix, 54 oBrix and 66 oBrix were applied to this research. The variable of the mass of the sample, moisture content, solid content, and the volume of the sample were measured during this research. Measurement was done at minute 0, 30, 60, 90, 120, 180, 240, and 300. The sample non-coating, high temperature and high concentration of the solution increases WL, while the use of chitosan, low temperature and high concentration of the solution decreases SG. The largest values of PR was 12.2 at E1T1C3 treatment (using the chitosan, solution temperature 30 oC, and concentration of the solution 66 oBrix) with the WL values was 49.65 % and the SG values was 4.05 %. Azuara’s model was suitable for modeling the WL and SG on the osmotic dehydration of mango slices.