Mutu Manisan Kering Buah Nanas (Ananas comosus L. Merr.) dengan Suhu Pengeringan Berbeda

Abstract

Pineapple fruit has properties and textures that are easily damaged and rotten, so its storage is not durable. Therefore, it is necessary to process pineapple fruit into processed food products so that the shelf life of pineapple fruit lasts longer. This study used 1 variable, namely drying time with 3 levels, temperature 50 °C, 60 °C, and 70 ° C, with 3 repetitions. The parameters analyzed include: texture, color, moisture content, aw value, and amendment. The data were analyzed using the ANOVA (Analysis of Variance) test if it was significantly different, then continued with the DMRT (Duncan Multiple Range Test) tests. The results of this study showed that at a temperature of 50 °C the water content was 18.26%; at 60°C moisture content was 15.45%; and at 70°C moisture content of 10.85%. Initial water activity showed a value of 0.83; 0.84; 0.83. Whereas at the end of water activity it showed a value of 0.54; 0.55; 0.59. The texture of the material shows a result that does not differ much, at a temperature of 50°C it shows a texture value of 0.006mm; at 60°C 0.005mm; and at 70°C 0.005mm. The drying temperature influences physical properties, In the variable brightness level (L) shows a maximum value of 53.92; the degree of redness (a) indicates a value of 3.67; The maximum yellowish level (b) indicates a value of 24.25.