Pembuatan manisan stroberi (Fragaria sp) kering dan perubahan mutu selama penyimpanan

Abstract

Strawberries are one of the fruits are perishable, this is because the smooth texture of strawberry skin’s so easily scratched and then it will decay, apart from that the water content in strawberries is very high. So that needs to be done to improve the shelf life handling of fruit, one of the means used for curing is the drying of fruit. Dried Strawberries are one of the processed products are preferred by consumers, this is because the strawberries that have a sour taste will be reduced due to the addition of sugar during the drying process. In addition it will be more chewy texture of the fruit because decrease water content in strawberries. Making dried strawberries has two factors that influence the concentration of preservatives and long soaking the fruit in sugar solution. Preservatives used in the manufacture of dried strawberries is sodium metabisulfite. The selection of sodium metabisulfite is because compared with other sulfite compounds, sodium metabisulfite most stable. In addition sulfite salt is a material that is not harmful to the body, because these compounds can be oxidized to sulfate which can be excreted with urine. From the results of preference tests with three parameters: taste, color, and texture of the resulting rank of 30 panelists most preferred is the interaction between sodium metabisulfite 300 ppm and 72 hours immersion. Test the quality changes during the four weeks that the water content of the above also shows that the interaction does not change significantly.