Gorontalo Agriculture Technology Journal Volume 6, No 1, 2023 P-ISSN: 2614-1140 E-ISSN: 2614-2848 37 Uji Berbagai Konsentrasi Larutan Gula Terhadap Mutu Manisan Kolang-Kaling Test Various Concentrations of Sugar Solution on the Quality of Sweets Sugar Palm Fruits Astrina Nur Inayah 1* , Muh. Arsyad 2 , Nindy Ayu Pratiwi 2 1 Program Studi Teknologi Hasil Pertanian Universitas Muhammadiyah Sidenreng Rappang, Rappang, Sulawesi Selatan 2 Program Studi Teknologi Hasil Pertanian UniversotasPohuwato, Pohuwato, Gorontalo Email korespondesi :astrinanurinayah16@gmail.com Abstrak Kolang-kaling adalah salah satu produk olahan yang berasal dari pohon aren. Kolang kaling dapat digunakan sebagai salah satu bahan pencampur pada makanan atau minuman dan biasanya kolang-kaling diolah menjadi manisan basah. Tujuan dari penelitian ini adalah untuk mengetahui karakteristik atau sifat dari buah manisan kolang-kaling dengan berbagi konsentarasi gula yang berbeda. Penelitian ini meliputi 4 perlakuan dan 3 kali ulangan. Perlakuan K1 (Larutan gula 40%), K2 (Larutan gula 50%), K3 (Larutan gula 60%), dan K4 (Larutan gula 70%). Parameter yang diamati adalah kadar air, kadar gula, kadar serat dan uji organoleptic untuk warna, rasa, aroma dan tekstur. Dengan menggunakan Rancangan Acak Lengkap (RAL), penelitian ini menunjukkan bahwa kadar air terendah ada pada perlakuan K4 (Larutan gula 70%) (60,21%) dan tertinggi pada perlakuan K2 (Larutan gula 50%) (67,91%), kadar gula terendah pada perlakuan K1 (Larutan gula 40%) (21,00%) dan tertinggi pada perlakuan K3 (Larutan gula 60%) (28,16%), dan kadar serat terendah pada perlakuan K1 (Larutan gula 40%) (0,54%) dan tertinggi pada perlakuan K4 (Larutan gula 70%) (1,07%). Uji kesukaan panelis terhadap warna pada perlakuan K1 (Larutan gula 40%) (3,36%) kesukaan panelis terhadap rasa pada perlakuan K2 (Larutan gula 50%) (3,52%) kesukaan panelis terhadap aroma pada perlakuan K3 (Larutan gula 60%) (3,48%), kesukaan panelis terhadap tekstur pada perlakuan K4 (Larutan gula 70%) (3,6%). Kata kunci : kolang-kaling; konsentrasi larutan gula; manisan basah Abstract Sugar palm fruits is a processed product derived from palm trees. Sugar palm fruits can be used as a mixing ingredient in food or drinks and usually it is processed into wet sweets. The purpose of this study was to determine the characteristics of candied fruit and fro with different concentrations of sugar. This study included 4 treatments and 3 replications. Treatment K1 (40% sugar solution), K2 (50% sugar solution), K3 (60% sugar solution), and K4 (70% sugar solution). Parameters observed were water content, sugar content, fiber content and organoleptic tests for color, taste, aroma and texture. This study used a completely randomized design (CRD), this study showed that the lowest water content was in treatment K4 (70% sugar solution) (60.21%) and the highest in treatment K2 (50% sugar solution) (67.91%) , the lowest sugar content was in the K1 treatment (40% sugar solution) (21.00%) and the highest in the K3 treatment (60% sugar solution) (28.16%), and the lowest fiber content was in the K1 treatment (40% sugar solution) (0.54%) and the highest was in the K4 treatment (70% sugar solution) (1.07%). Panelist preference test for color in treatment K1 (40% sugar solution) (3.36%) panelist preference for taste in K2 treatment (50% sugar solution) (3.52%) panelist preference for aroma in K3 treatment (60% sugar solution) %) (3.48%), panelists' preference for texture in K4 treatment (70% sugar solution) (3.6%). Keywords: sugar concentration; sugar palm fruit; wet sweets