ABSTRAK Pemanfaatan buah kedondong di Indonesia masih belum maksimal. Sehingga perlu adanya penelitian tentang pemanfaatan kedondong menjadi produk bernilai ekonomis, seperti manisan kedondong. Penelitian ini bertujuan untuk mengetahui pengaruh proses perebusan terhadap sifat fisik, kimia dan organoleptik manisan basah kedondong dan untuk mengetahui pengaruh konsentrasi gula terhadap sifat fisik, kimia dan organoleptik manisan basah kedondong. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan dua faktor yaitu faktor konsentrasi gula dengan 3 level 40%, 50% dan 60%, dan faktor perlakuan yaitu perlakuan perebusan dan perlakuan tanpa perebusan. Pengolahan data dianalisis menggunakan analysis of variance dan apabila hasil berbeda nyata maka dilakuakan uji lanjut DMRT (Duncan Multiple Range Test). Sifat fisik diukur dengan Texture Analyzer (Stable Micro System TA.XT plus) meliputi kekerasan (hardness), dan kekenyalan (resilience). Hasil yang diperoleh bahwa Perlakuan perebusan berpengaruh nyata terhadap kadar air (0.001), Total Padatan Terlarut (0.001), vitamin C (0.000), kekerasan (0.010), kekenyalan (0.001), tekstur (0.031), rasa (0.00), aroma (0.000) dan keseluruhan (0.044). Konsentrasi gula berpengaruh nyata terhadap kadar air (0.004), Total Padatan Terlarut (0.005), kekerasan (hardness) (0.000), dan kekenyalan (resilience) (0.000). Interaksi antar kedua perlakuan perebusan dan konsentrasi gula berpengaruh nyata hanya pada Total Padatan Terlarut (0.842) manisan basah kedondong, sedangkan terhadap sifat fisik, kimia dan organoleptik manisan basah kedondong yang lain tidak berpengaruh. Kata kunci: Manisan basah kedondong, Konsentrasi larutan gula, Perebusan

ABSTRACT Kedondong fruit utilization in Indonesia is still not optimal. So the need for research on the use kedondong into economically valuable products, such as candied kedondong. This study aimed to determine the effect of the boiling process on physical, chemical and organoleptic wet candied kedondong and to determine the effect of sugar concentration on the physical, chemical and organoleptic wet candied kedondong. This research used Completely Randomized Design (CRD) with two factors: the concentration of sugar with 3 levels of 40%, 50% and 60%, and treatment factors that boiling treatment and treatment without boiling. Processing of the data was analyzed using analysis of variance and if the results were significantly different then a further test dilakuakan DMRT (Duncan Multiple Range Test). The physical properties measured by Texture Analyzer (Stable Micro System TA.XT plus) includes hardness (hardness), and elasticity (resilience). Results obtained that treatment significantly influenced boiling water levels (0001), Total Dissolved Solids (0001), vitamin C (0000), violence (0010), elasticity (0.001), texture (0031), flavor (0.00), aroma (0.000) and overall (0044). Sugar concentration significantly affected the water content (0.004), Total Dissolved Solids (0005), hardness (hardness) (0000), and resilience (resilience) (0000). The interaction between the two treatments and the concentration of sugar boiling significant effect only on the Total Dissolved Solids (0842) kedondong wet candied, whereas the physical, chemical and organoleptic wet candied kedondong others had no effect. Keywords: Candied wet kedondong, concentration of sugar solution, Boiling

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