Effect of Soaking Time and Concentration of Witting Solution Ca(OH)2 on the Characteristics of Young Papaya Chips (Carica papaya L)
Pengaruh Lama Perendaman dan Konsentrasi Larutan Kapur Sirih Ca(OH)2 Terhadap Karakteristik Keripik Pepaya Muda (Carica Papaya L)
DOI:
https://doi.org/10.21070/ups.3018Keywords:
Pepaya fruit (Carica Pepaya L.), whiting Ca(OH)2, pepaya fruit chipsAbstract
The purpose of this study was to determine the characteristics of young pepaya chips soaked in whiting solution. This study used a factorial Randomized Block Design (RBD) which consisted of 2 factors, the first factor was whiting (K) consisting of 3 levels K1: 10%, K2: 15%, K3: 20%, and the second factor was soaking time (L) consists of 3 levels L1: 20 minutes, L2: 25 minutes and L3: 30 minutes so that there are 9 treatment combinations with 3 repetitions. The data obtained were analyzed by using the Analysis of Variance (ANOVA) test of variance. Furthermore, if the results of the analysis show a significant difference, then it is continued with the Honest Significant Difference (BNJ) test at the level of α = 0.05. Soaking time Ca(OH)2 whiting solution gave a significant difference in texture, fat content and ash content, while the water content test had no significant effect.
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