Effect of Sugar Solution Characteristics Tomat
Effect of Sugar Solution Characteristics Tomat
Effect of Sugar Solution Characteristics Tomat
Abstract. Buntaran W, Astirin PA, Mahajoeno M. 2009. Effect of various sugar solution concentrations on characteristics of dried
candy tomato (Lycopersicum esculentum). Nusantara Bioscience 2: 55-61. The aims of the research were to study the effects of sugar
syrup concentration on dried candy tomato characteristics and to determine the proper sugar solution concentration that gives the best
characteristics of dry candy tomatoes. The research used Randomized Block Design Method with four treatments and six times
repetitions. The treatment that be used was immersing the tomato in sugar solution, with concentration of A (40%), B (50%), C (60%),
and D (70%) group in 18 hours. The variables measured were water content, ash, vitamin C and organoleptic tests include flavor, color,
flavor and texture test. Data were analyzed using ANOVA test (Analysis of Variance) followed by DMRT (Duncan Multiple Range
Test). The result showed that sugar solution concentration had different effect on water content, ash content, vitamin C content, texture,
and organoleptic test for colour, taste, and flavor of the dry candy tomato. The best characteristics of dry tomato candy was obtained on
A (40%) group, with water content of 24.20%, ash content of 0.62%, and vitamin C content of 31.15 mg/100 g. Standar quality of
water content for dry fruit candy was maximal 25% (SII No.0718-2003) and maximal allowed ash content for food materials was 1.0%
(SII 0272.90). Vitamin C content was not much decreased compared with ripe tomato i.e. 30-40 mg/100. Organoleptic tets result
indicated that A (40%) group get the highest score, i.e. 3,98 for taste, 3,89 for flavor, and 3,98 for colour.
Abstrak. Buntaran W, Astirin PA, Mahajoeno M. 2009. Pengaruh konsentrasi larutan gula terhadap karakteristik manisan kering
tomat (Lycopersicum esculentum). Nusantara Bioscience 2: 55-61. Tujuan penelitian ini untuk mempelajari pengaruh perendaman
dalam larutan gula terhadap karakteristik manisan tomat kering dan untuk menetapkan konsentrasi larutan gula yang tepat sehingga
dihasilkan manisan tomat kering dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak
Kelompok (RAK) yang terdiri dari empat perlakuan dengan enam kali ulangan. Perlakuan yang digunakan adalah konsentrasi larutan
gula dimana untuk kelompok A (40%), B (50%), C (60%) dan D (70%), selama 18 jam. Variabel yang diamati adalah kandungan air,
abu, vitamin C dan uji organoleptik meliputi rasa, warna, aroma serta uji tekstur. Data dianalisis menggunakan Anova (Analisis of
Variance) dilanjutkan dengan uji DMRT (Duncan Multiple Range Test). Hasil penelitian menunjukkan bahwa konsentrasi larutan gula
berpengaruh terhadap kandungan air, kandungan abu, kandungan vitamin C, tekstur serta warna, rasa dan aroma manisan. Manisan
tomat kering kelompok A (40%) relatif lebih baik dengan kandungan air 24,20%, kandungan abu 0,62% dan vitamin C 31,15 mg/100 g.
Syarat mutu kandungan manisan kering buah-buahan maximal 25% (SII No.0718-2003), kandungan abu bahan makanan maximal 1,0%
(SII 0272.90) dan dan kandungan vitamin C tidak banyak berkurang dimana pada tomat adalah 30-40 mg/100 g. Hasil uji organoleptik
menunjukkan bahwa kelompok A (40%) mendapat nilai tertinggi terhadap rasa (3,98), aroma (3,89) dan warna (3,98).
INTRODUCTION useful for the health of the body. Vitamins are contained in
tomatoes are vitamin A, vitamin B and vitamin C
Fruits and vegetables are agricultural products that (Rismunandar 1984). In Indonesia there are many tomatoes
function as efficient public nutrition support and the source in the markets and the price is relatively cheap at the time
of income for farmers when cultivated intensively. Fruits of harvest. The production centers of tomatoes as
and vegetables are rich in nutrients, namely vitamins and vegetables are generally located in cool climates, such as in
minerals that are needed by the human body because it can West Java are in Ciwidey, Pangalengan, Cipanas, and
launch a regulator of metabolism as well as substances Garut, in there in Wonosobo, Central Java, in Sumatra
needed by the human body such as tomatoes, because there are at Berastagi, Bukittinggi and in eastern Indonesia
tomatoes including the group of fruits and vegetables. there Lombok and others.
Tomato (Lycopersicum esculentum Mill.) Many people Tomatos production in Indonesia is still low compared
love it because it feels good, fresh and slightly acid. In with other countries, that is only 6.3 tons/ha, while Taiwan,
addition, tomatoes contain vitamins and minerals that are Saudi Arabia and India respectively 21 tons/ha, 13.4
tons/ha and 9.5 tonnes/ha (Kartapradja and Djuariah 1992). candied mango and barking, the rest is the nutmeg,
In 1998-2002, Indonesias tomato plantation productivity tomatoes and others who predicted every year will
increased from 7.1 tons/ha to 8.0 tons/ha, with total increase.
production increased from 333,729 tons to 396,208 tons or Looking at the prospects of the research about the
about 0.5% of the world tomato crop (Adiyogo 2004). The making of candied dried tomatoes need to be done, this is
low production of tomatoes in Indonesia is probably due to because consumers demand will increase each year of
unsuitable varieties planted, technical culture which is not confectionery products, but the manufacturer has not so
good or eradication of pests/diseases that are less efficient much, so that the necessary result of research or study more
(Wijayani and Widodo 2005). about the candied tomatoes, which in turn results of this
Fruits and vegetables generally do not survive in a long study can be utilized by confectionery manufacturers for
storage, as well as with tomatoes that are vulnerable to both small and large scale. Candied dried tomato products
damage, other problems that often arise is the tomato that already exist in traditional markets as well as Super
fungal growth on the surface of tomatoes. People need to Market is generally made without beans, but it is not intact
make tomatoes more durable. Making candied tomato is forms of sweets, so a tomato fruit divided by two (partial),
one of the alternative processing of tomatoes and the whereas the author of candied dried tomatoes carefully
preservation methods that are easy, no need to use high made in full one fruit and without seeded tomatoes,
technology and can use a simple facility (Apandi 1994). whereas in tomato seeds and gel are enveloped contained
Fresh tomatoes have resistance of 3-4 days, whereas with vitamin C and other substances among licopen Giji and -
made candied the endurance is longer about 3 weeks. This carotene are very beneficial to health. That's what separates
is because the sugar solution can reduce the oxidation candied dried tomato products we make and our perusal.
process so that it will prevent the relationship between fruit This study aims to: (i) Determine the influence of sugar
with external oxygen where oxygen is required for solution on the characteristics of candied dried tomatoes.
necessities of life harmful microbes, other ways sugar can (ii) specify the concentration of sugar solution appropriate
inhibit the growth of plasmolysis of microbial cells with a to produce candied dried tomatoes with good
lower water content is minimized so that the availability of characteristics.
water for the activity of microbial life there.
Candied is one type of snacks that normally use sugar
as a sweetener. to obtain a fairly stable level of hardness, it MATERIALS AND METHODS
is soaking in a solution of calcium chloride (CaCl2) thus
obtained candied tomatoes are not easily damaged, the Time and place of study
color is attractive and meets the quality requirements The research was conducted in August-December 2008,
specified (Ekani 1995). Making candy is done by wet and at the Quality Testing Laboratory, Center for Development,
dry way, wet candied are products made from fresh Empowerment and Education Education Personnel (P4TK)
ingredients and soaked in sugar solution whereas the Agriculture, Cianjur, West Java.
candied dried products made from fresh ingredients, soaked
in a solution of sugar or sugar sprinkled thinly over and Raw tomatoes
over again and then dried (SII 0718-83). The tomatoes used to make candied tomatoes 1 kg so
The utilization of tomatoes made sweets in addition to that each test for each treatment takes 6 kg, where the
be more durable, tomatoes can also add value to materials were purchased from markets around Cipanas,
confectionery manufacturers themselves, for consumers, of Cianjur regency. The tomatoes used were local varieties
course, eat candied dried tomatoes would be more because it is usually a lot on the market and the price is
attractive because it is more practical to live to eat that will relatively cheap. The sampling technique selected ripe
ultimately benefit the health of consumers themselves. tomatoes where a minimum of 80% red color, uniform size,
Today in Indonesia candied tomato processing has not been are still fresh and clean (free from dirt, twigs, soil, dust,
produced on a large scale, however, with increasingly etc.), then weighed for each treatment.
conscious of health by consuming fruits, particularly
tomatoes, the needs of consumers of confectionery Research design
continue to rise. In the year 2010 it is estimated 40% of The experimental design using randomized block
Indonesia's population will consume processed from fruits design (RAK) consists of four treatments and six
including candied, because the Indonesian people are replications: (i) Group A, soaking in sugar solution
generally fond of foods that are practical and instant concentration of 40%. (Ii) Group B, soaking in sugar
(Sutrisno 2007). Candied tomatoes are also required to be solution concentration of 50%. (Iii) Group C, soaking in
exported because there are some overseas countries like sugar solution concentration of 60%. (Iv) Group D, soaking
sweets, such as Japan, Korea and several Middle Eastern in sugar solution concentration of 70%. All the above
countries so they can bring in foreign exchange earnings treatments were given as much as 0.2% CaCl2 as
and profits for the state amid the world economic situation preservatives which can absorb the remaining water.
is not stabilized. According to Director General of
Processing and Marketing of Agricultural Products, Procedures
Department of Agriculture (2007), candied fruit exports in Making candied dried tomatoes. Making candied fruits
2006 amounted to 1024.77 tons, of which 50% were begins by choosing a ripe and fresh tomato, and then wash
BUNTARAN et al. Effect of sugar concentration on candy tomato 57
it to clean the dirt that is still attached, then boiled at a the sample on the basis of the tools, just below the needle
temperature of 70-80oC for 5 minutes, followed by gauge the level of hardness. Gauge needle attached to the
stripping the skin. After that the material is soaked in a right must be ensured on the surface of the sample, then the
solution of calcium chloride 0.2% for 1-2 hours, followed start button is turned to start the measurement,
by washing to rinse the residual calcium chloride solution automatically within 5 seconds the needle will measure the
is still attached to the outside of tomato fruit. Further hardness or texture sample. The texture of the sample can
material soaked in sugar solution, 40%, 50%, 60%, and be read on the scale with units of mm (needle prick them),
70% for 18 hours, followed by draining to reduce water so the texture (hardness and elasticity) material is
attached to the candied tomatoes, then dried at 60 C, to expressed in (mm/50 g/5 sec) (Dixon and Parekh 1980).
obtain the moisture content of certain ( 25%) as a Organoleptic test (hedonic methods). Organoleptic test
condition of candied dried tomatoes. is conducted to determine the level of preference or
Determination of water content (SNI 01-2891-1992). 1- acceptance of products panelists for candied dried
2 g samples were inserted in the cup that has been known tomatoes. This test is performed towards color, flavor and
weight, then dried in an oven temperature of 105 C for 3 aroma. Panelists consisted of 15 persons, the criteria that is
hours, and cooled in exikator for 15-30 minutes, then the measured the level of preference is as listed in Table 1.
cup and its contents were weighed and dried again for 1
hour, and chill in exikator, weigh again. This process is Data analysis
repeated until a constant weight obtained. Water content From the results of chemical analysis of the quantitative
was calculated using the formula: data obtained from each treatment. The data in the form of
quantities of water content, ash content and content of
Water content: W1-W2 x 100% vitamin C. The organoleptic test panelists found the
W0 amount of data is a preference level of taste, color and
aroma, the texture test results by using data obtained well
Cup + W1 = Weight of sample before being dried penerometer magnitude of the level of hardness and
Cup + W2 = Weight of sample after drying tenderness. Next the data were analyzed using ANOVA
W0 = sample weight (Analysis of Variance), followed by a DMRT (Duncan
Multiple Range Test) to determine the real differences
Determination of ash content (SNI 01-2891-1992). 1-2 among the treatments.
g samples were inserted in the cup that has been known to
weigh, and then burnt in the flame until it becomes
charcoal, and burned again in Pengabuan furnace at 550 C RESULTS AND DISCUSSION
to ashes, then cool in exikator for 15-30 minutes and
weighed cup and ashes. Ash content was calculated using The results influence the concentration of sugar solution
the formula: to some of the characteristics of candied dried tomatoes,
where the parameters of observation consists of chemical
Ash content: W2-W1 x 100% analysis (water content, ash, vitamin C) and texture (the
W0 level of hardness and tenderness materials) and
organoleptic test the level of liking for flavor, color and
W0 = Weight of sample aroma. Statistical analysis showed that each of attempted
W1 = Weight empty cup different treatment effects on water content, ash, vitamin C,
W2 = Weight + ash cup and the texture and the organoleptic (color, flavor and
aroma) (Table 2).
Determination of vitamin C (SNI 01-2891-1992). 10-25
g samples were crushed and included in the 250 mL Chemical constituent
measuring flask, then added distilled into water, then Water content
shaken until homogeneous and filtered, then put into a tube Chemical test results of water content followed by
of filtrate of 25 mL, included in Erlenmeyer, added 1-2 mL Anova statistical test for each treatment with six replicates
of starch 1%, then titrated with 0.01 N iodine solution to among treatments showed no effect on the characteristics
obtain blue color. Change is not lost for 10 seconds, where of candied dried tomatoes (Table 2). The highest water
1 mL titar 0.01 N iodine is equivalent to 0.88 mg of content in dried candied tomatoes at 24.20% was obtained
ascorbic acid. Vitamin C content was calculated using the in treatment A (soaking in sugar solution concentration
formula: 40%) and lowest 20.82% was obtained on treatment D
(immersion in sugar solution concentration 70%). Water
Vitamin C content: mL iodine titar x N x 0.88 x Fp x100 content showed significant differences among the
Sampel weight treatments, treatment A with 24.20% moisture content was
significantly different from treatment B and treatment C
Fp = dilution factor 23.25%, 21.36% and 20.82% D treatment.
Determination of texture with a Penetrometer (Model There is a tendency that the higher concentration of
PNR 10). The test sample in the form of a candied tomato sugar that tested the water content decreases (Table 2), it is
fruit for each replication. The Penetromer is set ignited and because tomatoes are soaked in sugar solution will
Table 1. Parameters/criteria for testing the level of preference (Hedonic Method 2000)
Parameters/criteria
Favorite level
Color Flavor Aroma
1= Not like Red charred Less sweet, typical tomato missing The smell of charred
2= Somewhat like Dark red/brown Sweet, typical tomato missing The smell of sugar is still strong
3= Regular Red fade Sweet, typical weak tomato Tomato aroma less
4= Like 90% red tomato Sweet, typical of pristine tomato Moderate tomato aroma, the smell of sugar less
5 = Very like Red tomatoes (original) Sweet, typical of pristine tomato Strong tomato aroma, the scent of sugar or less
Baedowi 1980. Knowledge of agricultural produce (PBHP). Directorate of Purnomo H. 1995. Water activity and its role in food preservation. UI
Vocational High Schools, Department of Education and Culture. Press. Jakarta. [Indonesia]
Jakarta. [Indonesia] Rismunandar. 1984. Tomato plants are versatile. Terate. Bandung.
Brautlecht CA. 1953. Starch it's sources, production, and uses. Reinhold. [Indonesia]
New York Riyada D. 2007. Effect of some compounds on ash content in the
Cahyono B. 1996. Effect of pectin compound to strengthen the cell walls processed nuggets. Teknologi Pangan 2 (1): 65-71. [Indonesia]
of fruit. Kimia Pangan 3(1): 78-86. [Indonesia] SII 0272.90. Dried candied fruits. Ministry of Industry. Jakarta.
Directorate General of Processing and Marketing of Agricultural Products, [Indonesia]
Ministry of Agriculture, 2007. Overview info. SII 0525-2008. Ministry of Industry. Jakarta. [Indonesia]
http://agribisnis.deptan.go.id [Indonesia] Slowinski E, Wolsey WC. 2008. Chemical principles in the laboratory.
Dixon BD, Parekh JV. 1980. Use of the cone penetrometer for testing the 9th ed. Brooks/Cole. Belmont, CA.
firmness of butter. J Texture Stud 10 (4): 421-434. SNI 01-2891-1992. Test for food and beverages. National
Ekani 1995. Effect of addition of sodium bisulfite and sugar for the Standardization Agency. Jakarta. [Indonesia]
quality of the apple pieces in syrup. Teknologi Pangan 3 (1): 135-141. Sudarmadji S, Haryono B, Suhardi. 1996. Analysis of food and
[Indonesia] agriculture. Liberty. Yogyakarta. [Indonesia]
Fellows P, Hampton A. 1992. Small-scale food processing - A guide for Sutrisno. 2007. Candied production prospects.. http://www.halaguide.info
appropriate equipment. Intermediate Technology Publications. [20 Maret 2008] [Indonesia]
London. Wijayani W, Widodo W. 2005. Effort to improve the quality of some
Hui YH, Barta J, Cano MP, Gusek T, Sidhun JS, Sinha NK. 2006. varieties of tomatoes with hydroponic cultivation system. Ilmu
Handbook of fruits and fruit processing. Blackwell. Ames, Iowa. Pertanian 12 (1): 77-83. [Indonesia]
Kartapradja, R. dan D. Djuariah, 1992. Effect of tomato fruit ripeness on Winarno FG. 1981. "Food additives" safe for us? collection and the idea
the germination, growth and yield of tomato. Bul Penel Hortikultura of writing 1978-1981. Research and Development Center for Food
24 (2): 1-5. [Indonesia] Technology. Bogor Agricultural University. Bogor. [Indonesia]
Kolawole OM, Adeyemi BJ, Kayode RMO, Ajibola TB. 2009. The drying Winarno FG. 1990. Fermentation technology. Project Development Joint
effect of colour light frequencies on the nutrient and microbial Facility, Inter-University Center for Food and Nutrition, Gadjah Mada
composition of cassava African J Agric Res 4 (3): 171-177. University. Yogyakarta. [Indonesia]
Miller EV. 1992. Ascorbic acid and physiological breakdown in the fruits. Winarno FG. 1997. Food chemistry and nutrition. Gramedia. Jakarta.
of the pineapple. Science 2 (1): 105-110. [Indonesia]