Kusumawati, Amelia (2008) PENGARUH METODA PENGGILASAN, BLANCHING, DAN PENGERINGAN TERHADAP KARAKTERISTIK FISIOKIMIA DAN SENSORIS MANISAN KERING BELIMBING WULUH (Averrhoa bilimbi L.). Other thesis, Unika Soegijapranata Semarang.

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Abstract

A lot of bilimbi are planted in the house lawn, the fruit is cylindrical and sour taste. Therefore, bilimbi frutits is not consumed as fresh fruit, but its used as spices and medicines. Bilimbi have a high water content, so its have a short-life. Therefore, it need process to extend the shelf-life and increase its economic values. The alternative is processed become dried candies. This research was aimed to determine the effect of pressing, blanching (steam blanching and hot water blanching), and drying method (sun drying and solar tunnel drying) on the drying rate , the physical (chewiness level), chemical characteristic (vitamin C and sugar reduce content), the amount of fungi, and sensory characteristic (texture, colour, taste, and overall) in dried candied bilimbi. The result show that drying with the shortest time and the best drying rate to reach water content at 25% are sample without pressing treatment – hot water blanching – solar tunnel drying for 13 hours. In this research the highest vitamin C content are in the sample that are using solar tunnel drying without blanching and without pressing treatment it is as many as 24,45 +0.89 mg/100g bahan. The highest sugar reduce content are in the sample that are using solar tunnel drying with pressing treatment and steam blanching, it is 5,76 + 0,2147%. The sample without pressing treatment – non blanching – solar tunnel drying has a highest chewiness level, it is 0,0089 + 0,00059 Nm. Based on microbiology analysis, the amount of fungi for sample that are using solar tunnel drying are 0 Log CFU/g. Based on sensory analysis, the panelist favourite is dried candied bilimbi that are using solar tunnel drying with pressing treatment and hot water blanching.

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