Manisan kering salak adalah salah satu makanan ringan dengan penambahan gula pasir dengan konsentrasi tinggi kemudian dikeringkan. Penelitian ini bertujuan untuk mengetahui pengaruh konsentrasi larutan gula dan lama perendaman terhadap karakteristik manisan kering salak. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor yaitu konsentrasi larutan gula 40% (A1), 50% (A2), 60% (A3) dan faktor lama perendaman larutan gula secara bertingkat dengan lama perendaman selama 24 jam (B1) dan 48 jam (B2), masing-masing faktor diulang tiga kali. Pengolahan data hasil uji kualitas manisan kering salak menganalisa dengan menggunakan General Linier Model (LGM) Univariate uji Duncan Multiple Range Test (DMRT). Hasil yang diperoleh bahwa konsentrasi larutan gula dan lama perendaman berpengaruh nyata terhadap gula reduksi. Lama perendaman berpengaruh nyata pada nilai rendemen, kesukaan pada rasa, kesukaan pada tekstur, dan kesukaan pada keseluruhan manisan kering salak. Interaksi lama perendaman dan konsentrasi larutan gula berpengaruh nyata terhadap kadar air manisan kering salak. Kata kunci: lama perendaman, konsentrasi larutan gula, manisan kering salak

Dried candied bark is one of the snacks with the addition of a high concentration of sugar and then dried. This study aimed to determine the effect of sugar concentration and immersion time on the characteristics of dried candied bark. The experimental design used was a completely randomized design (CRD) factorial consisting of two factors: the concentration of 40% sugar solution (A1), 50% (A2), 60% (A3) and sugar solution dipping time factor is stratified by soaking for a long time 24 hours (B1) and 48 hours (B2), each factor is repeated three times. Processing of test data quality dried candied bark analyzed using General Linear Model (LGM) Univariate test of Duncan's Multiple Range Test (DMRT). The results that the concentration of sugar solution and immersion time significantly affected the reducing sugar. Long immersion significant effect on yield values, preferences on taste, preference in texture, and overall liking for sweets dried bark. Interaction soaking time and concentration of sugar solution significantly affected the moisture dried candied bark. Keywords: immersion time, the concentration of sugar solution, dried candied bark

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