Karakteristik Manisan Kering Talok (Muntingia calabura) dengan Variasi Blanching dan Lama Perendaman dalam CaCl2

Handayani, Anna Mardiana (2020) Karakteristik Manisan Kering Talok (Muntingia calabura) dengan Variasi Blanching dan Lama Perendaman dalam CaCl2. Jurnal Ilmiah Inovasi, 20 (2). pp. 1-4. ISSN 2527-6220

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Abstract

Talok, also known as kersen, (Muntingia calabura) is a plant that has medicinal properties.. Talok fruit is easily damaged, so it is not durable to store. This study aimed to determine the characteristics of talok dried candy using variety of blanching and soaking time in lime water, in order to obtain good quality sweets and preferred by consumers. This study used a complete factorial randomized complete block design, with blanching variation factors (without blanching, water blanching, and steam blanching) and soaking time in betel lime water (1, 2, 3 and 4 hours). The parameters of experiment included Water Content, Ash Content, Vitamin C, Total Sugar Levels, Antioxidant Levels, and Organoleptic Tests (color, sweet taste, fruit taste, overall preference). The results showed that dried candied talok fruit was favored by having a water content of 10.95%, ash content of 3.53%, vitamin C levels of 40.665 mg / 100 g, and anti-oxidant levels of 84.91%. The results were obtained from the long immersion treatment in betel lime water for 4 hours and with deep blanching treatment. In this treatment the panelists as a whole liked and still met the quality standards for dried sweets

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