PRODUKSI MANISAN RAMBUTAN KERING DENGANVARIASI KONSENTRASI LARUTAN KAPUR DAN KARAKTERISTIK PENGERINGAN

Abstract

Rambutan susceptible to damage due to respiration and transpiration processes that
cause huge losses to farmers and traders , even the price of rambutan to be low due to the high
production and efficient distribution of marketing . One alternative to reduce the level of
damage to the fruit rambutan is to make candied dried rambutan . The purpose of this study was
to determine the effect of drying characteristics and concentration of lime solution to the water
content , texture and vitamin C in the making candied dried rambutan . The method used RAK (
completely randomized design ) with factorial . The results of this study indicate that the use of
lime solution concentrations result in increased water content but had no effect on the levels of
vitamin C , hardness and resilience . While the differences in drying characteristics and their
interaction did not affect the increase in water content , vitamin C content, hardness and
resilience.