EFFECT OF DRYING TIME ON MOISTURE AND SENSORY QUALITY OF SAPODILLA SUGAR (Manilkara zapota)
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Abstract
Sapodilla (Manilkara zapota L.) is a sweet fruit rich in dietary fiber and is known to help alleviate digestive disorders. In addition to being consumed fresh, sapodilla can be processed into various value-added products, making it a promising source of natural sweeteners. This study aimed to evaluate the effect of drying temperature and drying time on the quality of sapodilla sugar. The drying process was conducted at a constant temperature of 80 °C with five different drying times: P1 (60 minutes), P2 (90 minutes), P3 (120 minutes), P4 (150 minutes), and P5 (180 minutes). Analysis of variance (ANOVA) was used to determine the effect of drying time on sapodilla sugar quality, followed by Duncan’s Multiple Range Test (DMRT) to identify significant differences among treatments. The results showed that drying time had a significant effect on moisture content, yield, and sensory characteristics of sapodilla sugar. Organoleptic evaluation indicated that drying time influenced color, aroma, and taste. In the hedonic test, the highest preference scores were obtained for treatment P1, with values of 3.84 for color, 3.56 for aroma, and 3.58 for taste. Meanwhile, the scoring test showed the highest values for color in P5 (4.00), aroma in P1 (3.58), and taste in P5 (4.82). Moisture content was significantly affected by drying time. In terms of yield, drying time also had a significant effect, with the highest yield obtained in treatment P5 (2.04%) at a drying time of 180 minutes.
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