The Effect of the Amount of Stevia Leaf Powder (Stevia rebaudiana) and Drying Time on the Quality of Snake Fruit Padang Sidempuan Dried Candied

Riska Putri Armaya; Linda Masniary Lubis; Mimi Nurminah

doi:10.32734/injar.v7i1.12894

Authors

Riska Putri Armaya Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia
Linda Masniary Lubis Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia
Mimi Nurminah Department of Food Technology, Faculty of Agriculture, Universitas Sumatera Utara, Indonesia

DOI:

https://doi.org/10.32734/injar.v7i1.12894

Keywords:

dried sweets, drying time, stevia leaf powder

Abstract

This study aimed to determine the Effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's snake fruit. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely the amount of stevia leaf powder (0,20%: 0,25%; 0,30%; 0,35%) and drying time (4, 6, 8 and 10 hours). The tests carried out were moisture content, ash content, total sugar, total dissolved solids, total microbes, acidity (pH), and organoleptic tests of colour, flavour, taste, and texture. This study's results showed a highly significant effect exerted by the amount of stevia leaf powder on moisture content, ash content, total dissolved solids, total sugar, total microbes, acidity (pH), and an organoleptic test of colour, flavour, and taste. Drying time significantly affected moisture content, ash content, total sugar, total microbes, total dissolved solids, and texture organoleptic test. The interaction between the amount of stevia leaf powder and the drying time had a highly significant effect on moisture content and a significantly different effect on total microbes and organoleptic colour. The amount of stevia leaf powder is 0,35%, and the drying time of 8 hours results in the best treatment on dried sweets of Padang Sidempuan's snake fruit.

Downloads

Download data is not yet available.

References

Alviana, F. 2019. Pengaruh perasan buah snake fruit (Salacca edulis) terhadap frekuensi defekasi dan lamanya diare pada Rattus Norvegicus. Jurnal PPKM. 6(2):88-92

Nasution, S. A. S. 2011. Pengaruh jenis kemasan dan suhu penyimpanan terhadap kesegaran dan kualitas buah snake fruit Padang Sidempuan (Salacca sumatrana). [Skripsi]. Fakultas Pertanian. Institut Pertanian Bogor. Bogor.

Sabari, 1982. Masalah pemanenan snake fruit. Masalah khusus prinsip – prinsip pengawetan pangan. Pascasarjana. Institut Pertanian Bogor. Bogor

Limanto, A. 2017. Stevia, pemanis pengganti gula dari tanaman Stevia rebaudiana. Jurnal Kedokteran Meditek. 23(61):1-12

Harmanto, N. 2007. Jus Herbal Sehat dan Menyehatkan. Penerbit PT Elex Media Komputindo. Gramedia, Jakarta.

Heryanto, F. A., C. J. S dan L. M. E. P. 2014. Optimalisasi produksi steviosida dari kalus daun Stevia rebaudiana bertoni dengan variasi kombinasi zat pengatur tumbuh. Jurnal Teknologi. 1(1):1-13.

Tanalu, L., Sri, H., Rozana dan Ferianus, W. 2020. Efek variasi suhu dan waktu blanching pada kualitas manisan nangka kering (Artocarpus heterophyllus). Jurnal Teknologi Pangan. 11(1) : 27-33.

Palijama, S., Josephina, T dan Priscilla, P. 2016. Pengaruh tingkat konsentrasi gula pada proses pengolahan manisan snake fruit terhadap vitamin C dan tingkat kesukaan konsumen. Jurnal Teknologi Pertanian. 5(2) : 37-41

Siagian, N. D. I., Valentinus, P. B dan Nurwantoro. 2019. Karakteristik fisik, kimia, dan organoleptik the celup daun tin dengan penambahan daun stevia (Stevia rebaudiana bertoni) sebagai pemanis. Jurnal Teknologi Pangan. 4(1) : 23-29

Yunita, M dan Rahmawati. 2015. Pengaruh lama pengeringan terhadap mutu manisan kering buah carica (Carica candamarcensis). 4(2):17-28.

Raini, M dan Ani, I. 2011. Kajian : Khasiat dan keamanan stevia sebagai pemanis pengganti gula. Media Litbag Kesehatan. 21(4) : 145-156

Zain, A. N. A., Bambang, N dan Mahani. 2020. Pengaruh penambahan rasio bahan pengikat terhadap aktivitas antioksidan bubuk stevia (Stevia rebaudiana). Prosiding Seminar Nasional Agribisnis. 1(1) :32-40.

Simarmata, F, E., Maria, M. H., Alfred, J. S dan Yoga, A. H. 2019. Komposisi ekstrak stevia terhadap karakteristik sirup bit (Beta vulgaris L.). Jurnal Penelitian Pertanian Terapan. 17(3) : 215-223.

Rosyida, F. 2014. Pengaruh jumlah gula dan asam sitrat terhadap sifat organoleptik, kadar air dan jumlah mikroba manisan kering siwalan (Borassus flabellifer). E-Jurnal Boga. 3(1) : 297-307.

Cahyani, N. A. S., Rosiana, U dan Bagus, S. 2022. Pengaruh penambahan simplisia daun stevia terhadap karakteristik kimia dan organoleptik jamu instan. Jurnal Teknologi Pangan dan Ilmu Pertanian. 4(2) : 1-7.