PROCESSING BILIMBI INTO JUMBO RAISIN WITH DIFFERENT SUGAR ADDITIONS

• Main Authors: Ema Lestari, Adzani Ghani Ilmannafian, Saripah
• Format: Article
• Language: Indonesian
• Published: Teknologi Hasil Pertanian, Fakultas Teknologi Pertanian 2021-01-01
• Series: Jurnal Pangan dan Agroindustri
• Subjects: jumbo raisins; sugar; bilimbi; vitamin c
• Online Access: https://jpa.ub.ac.id/index.php/jpa/article/view/686

Based on its nutritional content, bilimbi contains high vitamin C, high water content, and has a relatively short shelf life. This study aimed to make jumbo raisins to produce raisins preferred by consumers, and analyze its quality based on its water content, vitamin C content, and the level of panelist acceptance. This study used a completely randomized design (CRD) single factor with variations of concentration of sugar solution (50%, 75% and 100%). The quality tests were including water content by drying using an oven, vitamin C content by iodometry, and the level of acceptance through organoleptic tests (taste, color and aroma). The results showed that bilimbi raisin with 100% sugar is preferred by panelists based on its taste (score 3) and aroma (score 3), and had a water content of 11.91% and vitamin C content of 5.13 mg / 100 g.