PENGARUH JENIS AIR PERENDAM TERHADAP KANDUNGAN VITAMIN C, SERAT, DAN PROTEIN TEPUNG MANGGA (Mangifera Indica L.)

<p class="Els-Abstract-text">Mango is a tropical and sub-tropical fruit known throughout the world because it tastes good and fresh. However the freshness of mangoes can not stand for too long so it is necessary to have a good post-harvest handling and management. Mango processing will increase the economic value of agricultural production. One of the method to maintain function and quality in the mango processing, mango can be processed into other for<span lang="IN">m</span> such as mango flour. <span lang="IN">In the </span>processing of mango powder<span lang="IN"> still can be found </span>the<span lang="IN"> low </span>level of nutrients such as vitamin C, fiber and protein<span lang="IN">, which caused by </span>the <span lang="IN">occuring of change</span> in raw material during the drying process. To prevent <span lang="IN">such change, </span>an arrangement of a soaking <span lang="IN">method</span> should be made. This study aims to determine the effect of water on the process of making mango powder on the content of vitamin C, fiber and protein. From the research results<span lang="IN">,</span> it can be concluded that the relatively good conditions for the process of making mango powders <span lang="IN">done </span>by using cold water (0 ^{<span lang="IN">o</span>}C) as a soaking water. Soaking water influenced the content of vitamin C, fiber and protein.