Study the rate of drying and level of osmosis dehydration on physical properties of dried Mango Cengkir

Abstract

Cengkir mango is an agricultural product of Indonesia, especially in Indramayu which is very abundant. But it is not offset by the high level of fruit consumption in Indonesian society. Further processing is carried out to obtain product diversity and shelf life. This can be overcome by processing the cengkir mango into a dried cengkir mango. In the processing, several things need to be observed the initial treatment of drying is osmosis dehydration, sugar solution concentration, drying time and drying rate. The purpose of this study was to determine the drying rate of dried cengkir mango at various levels of sugar solution concentration to produce the physical properties of good dried cengkir mango. The research method used is descriptive analysis. Descriptive method consisting of 9 treatments of 30 °brix sugar solution at 40 °C, 50 °C and 60 °C; 40 °brix sugar solution at 40 °C, 50 °C and 60 °C; and 50 °brix sugar solution at 40 °C, 50 °C and 60 °C. The treatment of 30 °brix sugar solution at a temperature of 60 °C has a good correlation to the decrease in water content with a value of r = 0.9483 and a low drying rate correlation of 0.2932 produces good physical properties with levels aw 0.56, colorsΔH 1.58 and texture 6030 gf/cm2.