| dc.description.abstract |
Aren (Arenga pinnata) is a plant that is rich in benefits, almost all parts of the
palm tree are used, young palm fruit can be processed into various foods such as
sweets and fro. The fiber content in fruit and fro every 100 grams (27 kcal energy,
0.4 g protein, 0.2 g fat, 6 g carbohydrates, 1.6 g fiber, 91 mg calcium, 243 mg
phosphorus and 0.5 mg iron, and the water content reaches 94%). The purpose of
this study was to determine the effect of sugar type treatment and storage time on
organoleptic characteristics, cooking losses, pH, moisture content, sugar content,
and mold appearance. The process of sweetening palm fruit uses various types of
sugar, ranging from palm sugar (G1), coconut sugar (G2) and cane sugar (G3).
The study was conducted for 15 days by measuring cooking losses, testing pH,
moisture content, sugar content, mold appearance every 0 days (P1), 5 days (P2),
10 days (P3) and 15 days (P4). While the organoleptic test was carried out on day
0 using the hedonic quality test which included aroma, taste, texture, color, and
overall. The method used was a completely randomized design (CRD) factorial
pattern with 2 factors, namely the type of sugar with 3 treatments (G1, G2, G3)
and the factor of storage time at 0, 5, 10, and 15 days, each of which was repeated
3 times. Observational data were processed using SPSS 24 software with One
Way ANOVA test of variance for organoleptic, and for other parameters using
Two Way ANOVA. If there is a significant difference between the treatments, a
Duncan Multiple Range Test (DMRT) test is performed at a significance level of
α 0.05. Cooking losses with sugar type treatment and storage time produced a
significant difference, namely G1P1 with a value of 25.33 ± 2.51. On observing
the pH, G3P2, G3P3, and G3P4 were significantly different. The highest pH value
was found in G1P1, namely 4.50 ± 0.05 and the lowest occurred in G3P4, namely
2.27 ± 0.12. The water content experienced a significant difference in the G2P4
and G3P4 treatments. The shelf life of sweets and fro which were stored at room
temperature in this study was less than 5 days. Organoleptic tests on GA, GK, and
GT as a whole, the panelists' ratings were not significantly different (P0.05),
meaning that the average panelist thought that all candied fro in this study were
the same. |
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