| dc.description.abstract | The purpose of this study was to determine the effect of using stevia leaves as a natural sweetener on dried sweets of Padang Sidempuan's salak fruit. The method used in this study was the factorial Complete Randomized Design (CRD) method with two factors, namely the amount of stevia leaf powder (0.20%: 0.25%; 0.30%; 0.35%) and drying time (4, 6, 8 and 10 hours). The tests carried out were moisture content, ash content, total sugar, total dissolved solids, total microbes, acidity (pH), organoleptic tests of color, aroma, taste and texture. The results of this study showed that were a highly significant effect exerted by the amount of stevia leaf powder on moisture content, ash content, total dissolved solids, total sugar, total microbes, acidity (pH), organoleptic test of color, aroma and taste. Drying time had highly significant effect on moisture content, ash content, total sugar, total microbes, total dissolved solids and texture organoleptic test. The interaction between the amount of stevia leaf powder and the drying time had a highly significant effect on moisture content, while the total microbial and organoleptic assays of color resulted in markedly different. The amount of stevia leaf powder is 35% and the drying time of 8 hours results in the best treatment on dried sweets of Padang Sidempuan's salak | en_US |
