Development of Papaya (Carica Papaya L) for Dried-Candied with the Studies of Lime Water (Ca(OH)₂) Soaking Concentration and Drying Time Process

Dehydrated preserved fruits (dehydrated preserved fruits) are defined as processed or preserved foods made from fruits that have a sharp aroma, with relatively high sugar content (±20%) and 20%–25% moisture content, and have a distinctive taste (Specific) that is somewhat different (more perfect) than the original fruit, this dry sweets have a plastic texture (can be in shape) and can be directly consumed (Suprapti, 2007). Papaya is used as a raw material for making sweets because papaya or gandul (Carica papaya L.) is a plant that is quite widely cultivated in Indonesia (Warisno, 2003) besides papaya is a fruit that has good nutritional value, contains 1.0–1.5% Protein, 1.0–1.5% vitamin A, and 69–71 mg (100 g) −1 vitamin C (Maryati, 2005). Preparation of dried papaya with oven using variables changed time (2 hours, 4 hours, and 6 hours) and variables changed concentration of lime water immersion (1.2% w/v, 1.8% w/v, 6% b/V). The results of the research were the most optimum result for water content, vitamin C and taste in 4 hours time variable and immersion concentration variable of 1.2% w/v. The best texture is found in a 2-hour time variable with lime soaking constancy of 1.2% w/v.