TEKNOLOGI PENGOLAHAN SIRUP DAN FRUIT LEATHER NENAS SILAUT (Processing technology of silaut pineapple syrup and fruit leather)

Iswari , Kasma (2010) TEKNOLOGI PENGOLAHAN SIRUP DAN FRUIT LEATHER NENAS SILAUT (Processing technology of silaut pineapple syrup and fruit leather). Jurnal Stigma, 8 (3). pp. 233-237. ISSN 0853-3776

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Abstract

Pineapple planted in Silaut have low market value due to sour taste and high water content. So that they need processing method to get the added value. The experi_ ment was conducted in SAIAT-post-haryest Laboratory from October 1998 to February 1999. The experiment of syrup processing was aimed to determine the optimal ra tio of sugar-juice and sterilization time to produce accept- able pineapple syrup. The fruit leather processing was aimed to determine the optimal sugar dosage to produce fruit leather. The experiments were arranged in ran- domized complete design with three replications. There were two factors in syrup experiment. First factor was the ratio of sugar and pineappte juice (8:10; 9:10; 10:10 and 11:10), and the second factor was sterilization time (10, 15, 20 and 25 minutes). The factor in fruit leather experiment was ratio of sugar and pineapple slurry (0:1; 1:2; 1:3;1:4;1:5; 1:6 and 1:7). The resutt showed that ratio sugar and pineapple juice as much as 10:10 and 11:10 could produce the best.quality of syrup. Sterilizati- on time tends to decrease the vitamin C content, from 13.01 mg/100 g juice for 10 minutes sterilization to 12.55 mg/100 g juice for 25 minutes of sterilization. If it was produced to fruit leather it needs ratio of sugar and slurry as much as 1:4 and 1:5 to give the best result. Key words : Processing, Syrup, Fruit leather, Silaut pineap- ple.

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