The purpose of this study was to know the effect of variations in the concentration of honey to the physical characteristics (overrun, melting rate, and total soluble solids), chemical characteristics (moisture content, dietary fiber, vitamin C, lycopene, and antioxidant activity), and sensory characteristics (preference test and the intensity of sweetness) velva tomatoes produced. This study used a Completely Randomized Design (CRD) with one factor, the variation of the concentration of the use of honey (15%, 25%, and 35%). The data were statistically analyzed by One Way ANOVA, the results obtained if there is a significance difference, then followed by DMRT at = 0.05 level. Intensity of sweetness data were analyzed using one-way ANOVA at = 0.05 level. If there is a significance difference, then later followed by Tukey test. The use of honey to give effect to the physicochemical characteristics of velva tomato is a decrease overrun and moisture content, there is also an increased melting rate, dietary fiber, vitamin C, total dissolved solids, lycopene, and antioxidant activity. The utilization of honey gives a decrease of score from panelist on parameter color and flavor, but gives a increase of score on parameter taste, texture, and overall. In the sweetness intensity test it is known that velva tomato with concentration of honey 15% has sweetnees intensity is higher better than sucrose 25%, and velva tomato with concentration of honey 25% and 35% has sweetnees intensity is lower better than sucrose 25%.
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