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Abstract
Processing fresh pineapple into dried sweet pineapple can preserve product during storage. Durability dry sweet products can be maximized by combining sugar with other preservation techniques such as paesterisasi treatment, enhance sodium benzoate, and packaging technology. The objective the study is to find out durability time product dry sweet pineapple. The study design used experiments making dried sweet pineapple which consists of several stages. There are stripping, washing, cutting, boiling, cooking, soaking, drying and packaging. Drying is done for 3 days under the sun. The durable time have known by observations during storage; dry sweet pineapple with packaging and stored without packaging. Product damage during observed indicated by physical appearance, color and texture. Durability dry sweet pineapple without packaging lower than product with packaging
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References
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References
Badan Standarisasi Nasional [BSN]. 1998. SNI 01-4443-1998 : Manisan Pala. Jakarta
Desrosier, N.W. 1988. Teknologi Pengawetan Pangan. UI Press. Jakarta.
Gunawan, W.Y. 2002. Mempelajari Pembuatan Manisan Kering dari Wortel (Daucus carota L.) Daya Terima dan Perubahan Mutu Selama Penyimpanan. [Skripsi]. Fakultas Pertanian. IPB. Bogor
Handenburg dan Pantastico. 1984. Dasar- dasar Pengemasan dalam Fisiologi Pasca Panen. Pantastico. Gajah Mada University Press. Yogyakarta.
Muchtadi, D. 1985. Panduan Pratikum Membuat Manisan Buah. TPG. IPB.
Potter, N.N. dan J.H. Hotchkiss. 1995. Food Science (5th ed.). Chapman and Hall. New York
Rahmawati, E. 2003. Pengaruh Kosentrasi Gula dan Jenis Kemasan terhadap Kandungan Vitamin C dan Daya Simpan Manisan Basah Belimbing Wuluh (Averrhoa bilimbi). [Skrip- si]. Fakultas Pertanian. IPB. Bogor.
Samson, J.A. 1980. Tropical Fruits. Longman Inc. New York.
Syarif, R. dan Halid, H. 1992. Teknologi Penyimpanan Pangan. Arcan. Bogor.
Santoso, H.B. 1998. Manisan Nenas. Kanisius. Yogyakarta.