Pembuatan Manisan Kering Rebung Dengan Variasi Konsentrasi Gula

This study aims to determine the effect of different sugar concentrations on the quality of candy dried shoot. This study used a Completely Randomized Design with four treatments and four replications. The treatments used for candy dried shoot P1 (shoot immersion with sugar 40%), P2 (shoot immersion with sugar 50%), P3 (shoot immersion with sugar 60%), and P4 (shoot immersion with sugar 70%…