SENSORY EVALUATION OF DRIED SALAK FRUIT

摘要

Dried salak fruit was prepared by heat pump drying (26°C and 37°C), hot air drying (40°C, 50°C, 70°C and 90°C) and freeze drying.Sensory characteristics of the dried product were assessed by trained and untrained panelists.Salak fruit that was dried at moderate low temperature (37-50°C) presented nice and attractive color.Meanwhile, samples from hot drying at high temperature (70-90°C) and freeze drying were found to be too dark and too pale, respectively.Hot air drying at high temperature (70-90°C) produced product with hard and brittle texture.Burnt taste was detected in the hot air dried samples (70-90°C).