Project-"PENGARUH SERAT BIJI CARICA DAN WAKTU PEMBUATAN TERHADAP KUALITAS PRODUK SARI BUAH PEKAT CARICA PEPAYA"

ABSTRACT

Syururoh Arifiah, Heni Widhi Prastanti, Putik Pribadi and Etik Rahayu “PENGARUH SERAT BIJI CARICA DAN WAKTU PEMBUATAN TERHADAP KUALITAS PRODUK SARI BUAH PEKAT CARICA PEPAYA”. Program Kreatifitas Mahasiswa Penelitian. UNNES. Advisor Lecturer : Dra. Sri Mantini R. S., M.Si. 15 pages.
Carica (carica, Vasconcellea cundinamarcensis, syn) is a scare plant grow in Indonesia, because it only can grow in several specific place, in plateau about (1.500-3.000) m above the sea, in wet environment, cold temperature, and rainy like in Dieng plateau.
Carica contains a lot of nutritious needed by human like enzyme, vitamin, and mineral. Yet, Carica is not only full of sap but also has sour taste. So, it’s not delicious to be consumed without processed before. In another side, the production of carica is now only as In Syrup (fruit of carica wrapped in a bottle). There is no any another production of carica. Therefore, it’s needed a research to make a new delicious and nutritious product from Carica. The answer is sari buah pekat because many people like consuming it.
This research consist of two steps, the first is vitamin concentration test on A, B, C and D objects that will be tested, whereas the concentration of fibrous parts of Carica and the long time for processing are to be taken into account. The second research is organoleptik test to measure society’s appetite.
It is expected that by vitamin concentration test and organoleptik test can be concluded the formulae of making the precise sari buah pekat of Carica.
Key Words : Test, Carica, Sari Buah Pekat, Research.