{
    "biblio_id": 331,
    "title": "PENGARUH LAMA PENGERINGAN DAN KONSENTRASI GULA TERHADAP KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK MANISAN KERING ALBEDO BUAH SEMANGKA (Citrullus lanatus)",
    "type": "LAPORAN PENELITIAN TERAPAN",
    "gmd_name": "LAPORAN PENELITIAN TERAPAN",
    "publisher_name": "POLITEKNIK PERTANIAN NEGERI KUPANG",
    "publish_place": "KUPANG",
    "publisher_year": "2025",
    "collation": "",
    "series_title": "",
    "call_number": "TRP 2025",
    "language_name": "Indonesia",
    "source": "mixed material",
    "classification": "635",
    "notes": "This research aims to utilize the albedo of watermelon (Citrullus lanatus) is the  part of the watermelon that cannot be consumed. This part can be used or processed  into dried candied watermelon fruit. Based on the results of the research panel, it can  be concluded that the drying time and various variations in sugar (sucrose)  concentration to cause dry candied albedo watermelon to produce a dry texture, yellowish color value, low water content, reduced sugar and the highest antioxidant  activity. The higher the drying temperature to cause the texture to become harder,  yellowish color value to increase, the water content to decrease, the sugar content to  increase, and the antioxidant activity to be higher. The best treatment results for dry  candied watermelon fruit albedo were obtained from a drying time of 8 hours and a  sugar concentration of 50% (T3K3) which showed a texture value of 353,16%, an  antioxidant value of 55,60%, a reducing sugar content of 1,96%, while the best color was at the combination of material 2 which the = 58,0525 which showed a very large change. organoleptic value of aroma 2,6 ( like), color 3,16 (like), taste 3,83 ( like), and  texture 4,16 ( like it). \r\nPenelitian ini bertujuan untuk memanfaatkan albedo buah semangka (Citrullus  lanatus) merupakan bagian buah semangka yang tidak bisa dikonsumsi. Berdasarkan hasil  panelitian dapat disimpulkan bahwa kombinasi perlakuan lama pengeringan dan konsentrasi  gula (sukrosa) menyebabkan manisan kering albedo buah semangka menghasilkan tekstur  yang kering, warna kekuningan yang tinggi, kadar air yang rendah, gula reduksi dan aktivitas  antioksidan paling banyak. Semakin tinggi suhu pengeringan menyebabkan tekstur semakin  keras, warna kekuningan semakin meningkat, kadar gula semakin tinggi, serta aktivitas  antioksidan semakin tinggi. Hasil perlakuan terbaik manisan kering albedo buah semangka  didapatkan pada perlakuan lama pengeringan 8 jam dan konsentrasi gula 50% (T3K3) yang  menunjukkan nilai tekstur 353,16%, nilai antioksidan 55,60%, kadar gula reduksi 1,96%, sedangkan warna manisan kering albedo buah semangka yang paling bagus yaitu nilai WI =  58,0525 menunjukan perubahan yang sangat besar. Uji organoleptik aroma dengan nilai 2,6 (suka), warna 3,16 (suka), rasa 3,83 (suka), dan tekstur 4,16 ( suka).",
    "image": "TPH.jpeg.jpeg",
    "files": [
        {
            "slims:digital_item": {
                "#cdata": "AGNES MARAN"
            }
        }
    ],
    "name": [
        {
            "authors": {
                "author_name": "AGNES MARAN",
                "authority_type": "Pengarang"
            }
        }
    ],
    "input_date": "2025-03-12 08:55:49",
    "last_update": "2025-03-12 10:27:24"
}