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Effect of Sugar Composition and Drying Time on Tomato Taste

BIODIK · Vol. 10 No. 3 (2024) · pp. 494–500

DOI
10.22437/biodik.v10i3.25284
ISSN
2580-0922, 2460-2612
Published
2024-09-30
Publisher
Program Studi Pendidikan Biologi FKIP Universitas Jambi
Language
en
License
creativecommons.org/licenses/by-nc-sa/4.0

Abstract

Habaring Hurung Subdistrict, located in the Bukit Batu district of Palangka Raya City, is one of the tomato suppliers for the capital region, with a production range of 2,336 to 2,481. Fully ripe tomatoes tend to spoil quickly, with a relatively short storage life of 3-4 days. One of the ways tomatoes are utilized is by processing them into date tomatoes, a sweet snack made from tomatoes that are processed to resemble dates in taste and shape. This is done to enhance the appeal of tomato processing to the community. The research design used in this study is a Randomized Block Design, with the variables being tested as sugar composition and drying time, based on the preference level of date tomatoes. The preference level of date tomatoes was evaluated using hedonic tests, specifically focusing on taste. The panelists involved in the preference evaluation were 15 individuals from the general public and students. Data analysis was conducted using Duncan's Multivariate Range Test (DMRT). The results of the hedonic tests showed that sugar compositions of 600-800 grams, in terms of color, taste, and texture, were highly preferred (≤ 80%) by the panelists, but the effect was not statistically significant. On the other hand, drying times of 3-6 days, in terms of color, taste, and texture, were highly preferred (≥ 60%) and had a significant impact.

Collaboration network of the authors

11 authors · 24 co-authorship links · 9 across different organisations

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  • State University of Malang
  • Institut Agama Islam Negeri Ternate
  • Universitas Islam Negeri Alauddin Makassar
  • Indonesia Open University
  • University of Brawijaya
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
A. M. AminInstitut Agama Islam Negeri Ternate1
Romi AdiansyahAffiliation unknown1
Muhammad Khalifah MustamiUniversitas Islam Negeri Alauddin Makassar1
Ahmad YaniIndonesia Open University1
M. A. AhmedAffiliation unknown1
Aloysius Duran CorebimaState University of Malang1
Sumarno Retro PrawiroUniversity of Brawijaya1
Abdul GofurState University of Malang1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://online-journal.unja.ac.id/index.php/biodik/oai, first harvested 6 Nov 2026, last seen 6 Nov 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en">Effect of Sugar Composition and Drying Time on Tomato Taste </dc:title>
	<dc:creator xml:lang="en">Maradona, Maradona</dc:creator>
	<dc:creator xml:lang="en">Hujjatusnaini, Noor</dc:creator>
	<dc:creator xml:lang="en">Swestyani, Sondra</dc:creator>
	<dc:description xml:lang="en">Habaring Hurung Subdistrict, located in the Bukit Batu district of Palangka Raya City, is one of the tomato suppliers for the capital region, with a production range of 2,336 to 2,481. Fully ripe tomatoes tend to spoil quickly, with a relatively short storage life of 3-4 days. One of the ways tomatoes are utilized is by processing them into date tomatoes, a sweet snack made from tomatoes that are processed to resemble dates in taste and shape. This is done to enhance the appeal of tomato processing to the community. The research design used in this study is a Randomized Block Design, with the variables being tested as sugar composition and drying time, based on the preference level of date tomatoes. The preference level of date tomatoes was evaluated using hedonic tests, specifically focusing on taste. The panelists involved in the preference evaluation were 15 individuals from the general public and students. Data analysis was conducted using Duncan's Multivariate Range Test (DMRT). The results of the hedonic tests showed that sugar compositions of 600-800 grams, in terms of color, taste, and texture, were highly preferred (≤ 80%) by the panelists, but the effect was not statistically significant. On the other hand, drying times of 3-6 days, in terms of color, taste, and texture, were highly preferred (≥ 60%) and had a significant impact.</dc:description>
	<dc:publisher xml:lang="en">Program Studi Pendidikan Biologi FKIP Universitas Jambi</dc:publisher>
	<dc:date>2024-09-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://online-journal.unja.ac.id/biodik/article/view/25284</dc:identifier>
	<dc:identifier>10.22437/biodik.v10i3.25284</dc:identifier>
	<dc:source xml:lang="en">BIODIK; Vol. 10 No. 3 (2024): September 2024 ; 494-500</dc:source>
	<dc:source>2580-0922</dc:source>
	<dc:source>2460-2612</dc:source>
	<dc:language>en</dc:language>
	<dc:relation>https://online-journal.unja.ac.id/biodik/article/view/25284/19125</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2024 Maradona Maradona, Noor Hujjatusnaini, Sondra Swestyani</dc:rights>
	<dc:rights xml:lang="en">http://creativecommons.org/licenses/by-nc-sa/4.0</dc:rights>
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