The Effect of Ca(OH)2 and Sugar on Characteristics of Long Beans Sweet

Abstract

Long beans are one type of vegetable that is quite popular in the community and has the potential to be developed. Although this type of vegetable gets damaged easily, its shell life is extended by drying which is achieved by adding Ca(OH)2 and soaking it in sucrose for about 12-24 hours. The solution helps to strengthen its texture before processing. This research aims to determine the effect of Ca(OH)2 and sugar treatment on the appearance of sweet long beans. Furthermore, it is designed as factorial experimental research with a completely randomized value consisting of two factors namely Ca(OH)2 (1%, 2%, 3%), and sugar solution (50%, 60%, 70%). The variables observed in sweet of long beans were reducing sugar, total moisture content, ash content, acidity, color test, yield test, and organoleptic test. Conclusively, the treatment using 1% of calcium hydroxide and 50% sugar concentration produced good characteristics with reduced sugar of 0.64 mg/100gr, moisture content of 8.53%, ash content of 2.17%, the acidity of 4.10, brightness level (L*) of 39.96, and a yield of 21.13%. Hence, it gives the best appearance, taste, texture, and overall acceptance on sweet of long beans.