Buah rambutan merupakan komoditi pertanian yang bersifat musiman dan mudah rusak sehingga pada saat musim nilai ekonomis buah rendah. Untuk menigkatkan nilai ekonomisnya mengolah buah rambutan menjadi manisan kering rambutan mempunyai prospek yang baik dan banyak digemari masyarakat. Penelitian ini bertujuan (i) Mengetahui pengaruh kesukaan terhadap mutu sensoris manisan kering rambutan. (ii) Menentukan kondisi suhu dan waktu pengeringan optimum serta konsentrasi larutan kapur terhadap mutu kesukaan sensoris manisan kering rambutan. Uji sensoris digunakan untuk menentukan kualitas mutu pada manisan kering rambutan dengan variasi konsentrasi larutan kapur, suhu, dan waktu pengeringan. Rancangan menggunakan RSM dengan desain Box-Behnken. Masing-masing 3 level, yaitu konsentrasi larutan kapur kapur 2%, 4%, dan 6%, pemberian suhu 50oC, 60oC, dan 70oC, dan waktu pengeringan 6 jam, 8 jam, dan 10 jam. Parameter sensoris yang diujikan adalah warna, aroma, rasa, tektur di mulut, dan kesukaan keseluruhan dengan skala hedonik 1-9. Penambahan larutan kapur berpengaruh signifikan secara statistik terhadap tekstur di mulut dan kesukaan secara keseluruhan manisan, dan suhu pengeringan berpengaruh terhadap warna, dan rasa manisan kering rambutan, sedangkan waktu pengeringan tidak berpengaruh signifikan terhadap parameter sensoris manisan kering rambutan. Formulasi optimum penilaian panelis terhadap manisan kering rambutan yaitu dengan konsentrasi larutan kapur 6 %, suhu pengeringan 63,49 oC, waktu pengeringan 10 jam. Kata kunci: manisan kering rambutan, larutan kapur, suhu dan waktu pengeringan, uji sensoris, RSM

ABSTRACT Rambutan fruit is seasonal nature of agricultural commodities and easily damaged so that when the fruit season low economic value. To boost the economic value process be candied dried fruit rambutan rambutan has a good prospect and a much-loved community. This study aims to (i) Determine the influence of liking for the sensory quality of dried candied rambutan. (ii) Determine the temperature and time of drying conditions and the optimum concentration of lime solution on the quality of dried candied rambutan sensory delight. Sensory testing is used to determine the quality of dried candied rambutan quality on the variation of the concentration of lime solution, temperature, and drying time. The design of RSM using Box-Behnken design. Each of these three levels, namely the concentration of lime lime solution 2%, 4%, and 6%, giving temperatures 50oC, 60oC, and 70oC, and the drying time of 6 hours, 8 hours, and 10 hours. Sensory parameters tested are color, aroma, flavor, texture in the mouth, and overall preference with 1-9 hedonic scale. The addition of lime solution to the statistically significant effect in the mouth texture and overall liking sweets, and the drying temperature affects the color, and the taste of candied dried rambutan, while the drying time had no significant effect on the sensory parameters of candied dried rambutan. The optimum formulation of the assessment panel with candied dried rambutan ie 6% concentration of lime solution, drying temperature 63.49 ° C, 10 hours drying time. Keywords: candied dried rambutan, lime solution, temperature and drying time, sensory testing, RSM

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