Karakteristik Dehidrasi Osmotik Irisan Mangga Cengkir (Mangifera indica L.) pada Berbagai Ketebalan dan Konsentrasi Larutan Gula

Abstract

Osmotic dehydration is one of the alternative methods commonly applied on pre-drying fruits like mango. The objectives of this study were to obtain effect of sugar concentration and thickness of mango slice on changes of osmotic dehydration characteristic and physical properties changes of mango slice in osmotic dehydration using temperature 30ºC, and in osmotic dehydration at room temperature for 48 hours. Thickness of mango slice that used were 0.5 cm, 1 cm, and 1.5 cm, while concentration of osmotic solution were 30ºBx, 45°Bx and 60°Bx. Observations were carried out for 6 hours at 30ºC and 48 hours at room temperature. High concentration of osmotic solution increased WL, but high solid gain trend in medium concentration of osmotic solution (45ºBx) was found. Increasing of concentration osmotic solution increased shrinkage, WR, density and porosity. Decreasing of thickness mango slice increased value of WL, WR and shrinkage. While the thickness of mango slice didn’t affect SG value, density and porosity of sampel increased during the process or osmotic dehydration. The best sample was thickness 0.5 cm using 60ºBx osmotic solution. It has lower water content, high value of WL, and lower SG value. Azuara modeling can be used as data validation WL obtained of R2 values 0.954 to 0.993.