Physicochemical and Sensory Characteristics of “Terong Asam” (Solanum ferox Linn) Dry Sweetmeat at Various Concentrations of Sugar

Solanum ferox Linn is one of the local agricultural products. Its name “terong asam”, plant's shape like eggplant but fruit round, orange with ripe and sour taste. The problem that easily damaged if left in its fresh. One innovations to increase shelf life process it into processed dry sweetmeats. However, amount sugar produces best physicochemical characteristics asam,” sweetmeats currently unknown. This study aims obtain concentration sensory research design used was a randomized block treatment, namely sugar, which consisted 4 treatments 6 replications. Analysis data using ANOVA (Analysis Variance) Honest Significant Difference (HSD) Test level 5% significantly. Sensory were analyzed by Kruskal Wallis test. Determination treatment effectiveness index results showed production recommended 50% sweets, water content (13.28%), pH (5.08), yield (26.49%), vitamin C (8.7mg/100g) colour (3.17), taste (2.67), aroma (3.30), texture (3.20).