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Daya simpan buah pepaya potong dengan blanching menggunakan asam askorbat dan natrium benzoat

Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian

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Title Daya simpan buah pepaya potong dengan blanching menggunakan asam askorbat dan natrium benzoat
 
Creator Fattin, Nur
Rahayuni, Tri
Maherawati, Maherawati
 
Subject cut fruit
blanching
ascorbic acid
sodium benzoate
 
Description Consumption of fruit and vegetables in Indonesia is still low. One way to increase fruit consumption is the use of sliced fruit in snack boxes. The preparation of sliced fruit in snack boxes has not been carried out because the durability of cut fruit is very short due to the fruit's physiological characteristics, which is still doing respiration and the presence of enzymatic activity that causes browning. The blanching process can do enzymatic reaction inhibition. This study aims to determine the shelf life of sliced pepaya fruit using the hot water blanching method using ascorbic acid and sodium benzoate immersion. This study used a randomized block design with 1 factor, namely the addition of anti-browning agents in the form of 1% ascorbic acid and 1% sodium benzoate. Storage was carried out for seven days, and parameter observations were carried out on days 0, 1, 3, 5, and 7. The parameters observed were moisture content, vitamin C, pH, texture, and sensory tests (color, aroma, texture, taste, and overall preference). The results showed a decrease in moisture content, vitamin C, pH, and texture of sliced pepaya fruit during storage in all treatments. Blanching by immersion using ascorbic acid can increase vitamin C levels and decrease the pH value of sliced pepaya during storage. Immersion with ascorbic acid and Na benzoate not affected on sliced pepaya’s texture during storage. Sensory testing showed that the immersion of ascorbic acid and Na benzoate could maintain the color, aroma, taste, and overall preference of the panelists for sliced pepaya during storage.
 
Publisher Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan
 
Date 2022-03-20
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2666
10.35891/tp.v13i1.2666
 
Source 2597-436X
2087-9679
10.35891/tp.v13i1
 
Language eng
 
Relation https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2666/2091
 
Rights Copyright (c) 2022 Maherawati Maherawati
https://creativecommons.org/licenses/by/4.0