KAJIAN PEMBUATAN MANISAN TOMAT KERING (Lycopersicum esculentum Mill.) DENGAN VARIASI SUHU DAN WAKTU PENGERINGAN

PRODUCTION OF DRIED TOMATOES CANDY (Lycopersicum esculentum Mill.) WITH VARIATIONS IN TEMPERATURE AND DRYING TIME

Rizka Molina, Sri Haryani Anwar*, Syarifah Rohaya
* sri.haryani@unsyiah.ac.id

Production of candied dried-tomatoes (CDT) is one way to create new processing alternative for tomatoes. This study aims to determine the right combination of temperature and drying time for drying tomatoes. The variables tested were type of tomatoes (Medan and Takengon) and combination of drying temperature and time, i.e.: 50°C for 36 hours, 55 ° C for 34 hours, and 60 ° C for 32 hours. The results showed that the water content of CDT at combination of temperature and drying time of 50°C for 36 hours was 10.77%, at 55°C for 34 hours was 10.33%, and at 60°C for 34 hours was only 9.24%. The water content values have met the Indonesian National Standard (SNI), which is maximum of 25%. The lowest yield of te CDT (38.74%) obtained from Takengon tomato which was dried at 60°C for 32 hours while Medan tomato produced the highest yield (57.52%). The total sugar in the products at 50°C for 36 hours was 56.88% and at 55°C for 34 hours was only 42.33%. The products sugar content has met the Indonesian National Standard (SNI) with a value of at least 40%. The highest antioxidant activity (47.35%) was obtained from Medan tomato which dried at 50°C for 36 hours and the highest vitamin C was obtained from Takengon tomato dried at 50°C for 36 hours with a value of 21.12 mg/100g.

Keywords:
Tomato, drying, dried-tomato, drying time, candied product

Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Inovasi dan Tantangan Pengembangan Produk Hasil Pertanian yang Halal, Aman, dan Berdaya Saing Tinggi

Page number:
150-156

Volume:
2

Issue:
1

Publication date:
17 October 2022

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