Respon Suhu pada Laju Pengeringan dan Mutu Manisan Mangga Kering (Mangifera Indica L.)

Mango is higly perishable and must be consumed within a few days after harvesting. Preserving mango into dry product can extend shelf life and increase added value. The research aimed to investigate the processing technology of dried candied mango by analysing the drying rate and quality of the product in various drying temperature and slice forms the mango. Mangos of Kopek cv. were sliced into cubes, bar, and flat then dried at 45°C and 50°C. Responses which observed were drying rate, water content, water activity value (aw), yield, and organoleptic. The results showed that the drying rate fluctuates due to the influence of the opening of the drying rack and the heating element. Shortest drying time is obtained in the form of slices drying box at 50°C with a yield of 52.45% and the value of aw 0.59. Organoleptic response indicates that the wedge shape and drying temperature does not affect the assessment of panel