The Influence of Concentration of Sugar Solution and Drying Temperature on The Quality of Candied Sweet Potato (Ipomoea batatas Lamb)

Irhami Irhami, Chairil Anwar, Mulla Keumalawaty

Abstract


Abstract

This study aims to determine the best concentration of the sugar solution and drying temperature in order to get the good quality of dried candied sweet potato. This research used a completely randomized design (CRD) 3 x 3 factorial design with two factors, namely the concentration of sugar solution and drying temperature. The concentration factor of sugar solution consisted of three levels, namely 60%, 70% and 80%, as well as the drying temperature consists of three levels, namely 50 °C, 60 °C and 70 °C. Thus there were 9 combination treatments with three replications thus obtained 27 experimental unit. The results showed that the concentration of sugar solution was highly significant (P ≤ 0.01) on water content and sugar content, but the it was not significant (P> 0.05) to the yield, organoleptic color, aroma and taste of dried candied sweet potato. Drying temperature treatment was highly significant (P ≤ 0.01) on yield, moisture content and sugar content, but the it was not significant (P> 0.05) on the organoleptic color, aroma and taste of dried candied sweet potato. The interaction of sugar solution concentration and drying temperature was highly significant (P ≤ 0.01) to water content and a significant (P ≤ 0.05) on sugar, but the effect was not significant (P> 0.05) on other parameters. Dried candied sweet potato obtained by chemical analysis of treatment of 80% sugar solution concentration and drying temperature 50 °C with 50.58% yield characteristics, the water content of 12.09% and 69.14% sugar content, while based on the best quality organoleptic analysis obtained from the treatment of sugar solution concentration of 80% and the drying temperature of 60 °C with 3.63% the characteristic color, aroma and flavor 3.60% 3.62%.

Keywords: sugar, sweet potato, the drying temperature


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