Title: Effect of Different Candying Methods in the Production of Candied Fruit

Introduction:
Fruits and vegetables are agricultural products that function as efficient public nutrition
support and the source of income for farmers when cultivated intensively. Fruits and
vegetables generally do not survive in a long storage, as well as with pineapples that are
vulnerable to damage, other problems that often arise is the fungal growth on the surface of
pineapples. People need to make pineapples more durable. Making candied pineapple is one
of the alternative processing of pineapple and the preservation methods that are easy, no need
to use high technology and can use a simple facility (Apandi 1994).
Sugar is essential in the gelling process of jams, preserves and jellies to obtain the desired
consistency and firmness. Sugar is essential because it attracts and holds water during the
gelling process. Candied is one type of snacks that normally use sugar as a sweetener to
obtain candied that are not easily damaged, the colour is attractive and meets the quality
requirements specified (Ekani 1995).
Osmotic dehydration is the phenomenon of removal of water from lower concentration of
solute to higher concentration through semi permeable membrane results in the equilibrium
condition in both sides of membrane (Tiwari 2005). Osmotic dehydration found wide
application in the preservation of food-materials since it lowers the water activity of fruits and
vegetables. Osmotic dehydration is preferred over other methods due to their color, aroma,
nutritional constituents and flavor compound retention value. In osmotic dehydration the
solutes used are generally sugar syrup with fruit slices or cubes and salt (sodium chloride) or
brine with vegetables. This is multicomponent diffusion process. In this process water flow
from fruits or vegetables to solution and along with water some components of fruits and
vegetables such as minerals, vitamins, fruit acids etc. also move towards solution.

Objective:
1. To learn the processing methodology used in preparing candied fruit.
2. To observe the effect of sugar absorption on the aesthetic values of the candied fruit
produced.

Ingredients:
Pineapple and citric acid (0.5% solution)

Procedure:
1. Osmosis method
a) The skins of the pineapple was peeled with a sharp stainless steel knife and cut
into pieces of desired shape and size.
b) The pineapple was softening by cooking in 0.5% solution of citric acid for 10
minutes.
c) The pineapple was removed and washed in cold water.
d) 300 Brix of syrup was prepared.
e) The prepared pineapple in 300 Brix was boiled for 15 minutes and transferred into
container. Allowed it to stand overnight, make sure the fruit was completely
submerged in the syrup.
f) After 24 hours, the pineapple was removed from the syrup. The concentration of
the syrup was increased to 450 Brix.
g) The pineapple was boiled with the syrup for 15 minutes and kept it overnight.
h) After another 24 hours, the pineapple was removed from the syrup. The
concentration of the syrup was increased to 650 Brix.
i) The pineapple was boiled with the syrup for 15 minutes and kept it overnight.
j) The syrup was drained off and rolled the pieces on finely ground sugar.
k) The pieces were placed on a tray and dried at 50 0C in a cabinet drier overnight or
until they are no longer sticky.

2. Reverse-Osmosis Method
a) The skins of the pineapple was peeled with a sharp stainless steel knife and cut
into pieces of desired shape and size.

b) The pineapple was softening by cooking in 0.5% solution of citric acid for 10
minutes.
c) The pineapple was removed and washed in cold water.
d) 650 Brix of syrup was prepared.
e) The prepared pineapple in 650 Brix was boiled for 15 minutes and transferred into
container. Allowed it to stand overnight, make sure the fruit was completely
submerged in the syrup.
f) After 24 hours, the pineapple was removed from the syrup. The concentration of
the syrup was maintained to about 650 Brix.
g) The pineapple was boiled with the syrup for 15 minutes and kept it overnight.
h) After another 24 hours, the pineapple was removed from the syrup. The
concentration of the syrup was maintained to about 650 Brix.
i) The pineapple was boiled with the syrup for 15 minutes and kept it overnight.
j) The syrup was drained off and rolled the pieces on finely ground sugar.
k) The pieces were placed on a tray and dried at 50 0C in a cabinet drier overnight or
until they are no longer sticky.

Discussion:
In this experiment, pineapple was used as the sample to make the candied fruit by using the
osmosis method and reverse osmosis method in the sugar solution. Sugar solution can reduce
the oxidation process so that it will prevent the relationship between fruit with external
oxygen where oxygen is required for necessities of life harmful microbes, other ways sugar

can inhibit the growth of plasmolysis of microbial cells with a lower water content is
minimized so that the availability of water for the activity of microbial life there. Citric acid
also used in this experiment that as preservatives. Its prized for sour flavour, preservative
quality and ability to act as a pH buffer. For these reasons, citric acid was found on the
ingredient list of many food products today. Citric acid was used also in soft drinks, teas,
juices, and other beverages to create a slightly tart, refreshing flavor and balance sweetness.
The acidic pH of citric acid also makes it useful as a preservative. Since many bacteria are
unable to grow in an acidic environment, citric acid is often added to jams, jellies, candy,
canned foods, and even meat products as a preservative.
Osmosis is a phenomenon where pure water flows from a dilute solution through a semi
permeable membrane to a higher concentrated solution. Semi permeable means that the
membrane will allow small molecules and ions to pass through it but acts as a barrier to larger
molecules or dissolved substances. As water passes through the membrane to the sugar
solution, the level of liquid in the sugar water compartment will rise until enough pressure,
caused by the difference in levels between the two compartments, is generated to stop the
osmosis. This pressure, equivalent to a force that the osmosis seems to exert in trying to
equalize concentrations on both sides of the membrane, is called osmotic pressure. Osmosis is
a special case of diffusion in which the molecules are water and the concentration gradient
occurs across a semipermeable membrane. The semipermeable membrane allows the passage
of water, but not ions (e.g., Na+, Ca2+, Cl-) or larger molecules (e.g., glucose, urea, bacteria).
Osmosis can be slowed, stopped, or even reversed if sufficient pressure is applied to the
membrane from the 'concentrated' side of the membrane.
From the result, candied pineapple of the reverse osmosis method indicates the good
texture which is not too dry, the colour of pineapple still in yellow and the taste more sweet
than the osmosis method. This is because reverse osmosis occurs when the water is moved
across the membrane against the concentration gradient, from lower concentration to higher
concentration. In reverse osmosis, pressure is exerted on the side with the concentrated
solution to force the water molecules across the membrane to the fresh water side. Reverse
osmosis, a membrane concentration process, has been pointed out as an alternative technique
to thermal concentration. It can be used to concentrate candied fruit at room temperature
without any changes in the physical structure of water, hence minimizing the damages caused
by the utilization of heat. In addition, the costs of processing and energy are lower and high

quality products are obtained due to the maintenance of the aroma and flavour compounds
and those responsible for nutritional characteristics (MULDER, 1991).
Conclusion:
As the conclusion, candied pineapple for reverse-osmosis method was the good product and
consumer choices because it more acceptable. The colour of the candied fruit too interesting,
the texture slightly moist and more sweet than the
References:
Buntaran. W., Astirin. O. P., Mahajoeno. E. Effect of various sugar solution concentrations on
characteristics of dried candy tomato (Lycopersicum esculentum). (2010). Retrieved on
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