Analisis Pengeringan pada proses Pembuatan Lembaran Buah (Fruit Leather) Pepaya

Abstract

Papaya is a perishable horticultural products. To increase shelf life and added value of the fruit, papaya can be processed into semi-moisturized products such as "fruit leather". The purpose of this study was to determine blanching temperature and drying temperature optimum in the production of papaya fruit leather. The study used papaya Calina IPB-9 with a maturity of 85% - 90%. The temperature blanching performed 80 oC, 90 oC, and 100 oC, and the control (without blanching). While the temperature treatment of the drying is 40 oC, 50 oC, and 60 oC. The results showed that blanching treatment was not significant effect on drying rate and quality of papaya fruit leather. Without blanching treatment produce slight frown and bright colors of fruit leather, and also the fruit leather has the scent of papaya fruit. Drying treatment was significant effect on drying rate and quality of fruit leather. The higher of drying temperature increase the drying rate, but fruit leather has a high wrinkles and dark colors. The result showed that without blanching and drying at a temperature of 40 oC are optimum operation in production papaya fruit leather