PEMBUATAN PUREE JAMBU BIJI MERAH (KAJIAN KONSENTRASI ASAM SITRAT DAN LAMA PENYIMPANAN PADA SUHU KAMAR)

Ratna , Yulistiani and Rosida, - and Lia , Kusuma W. (2008) PEMBUATAN PUREE JAMBU BIJI MERAH (KAJIAN KONSENTRASI ASAM SITRAT DAN LAMA PENYIMPANAN PADA SUHU KAMAR). Rekapangan : Jurnal Teknologi Pangan, 2 (2). pp. 20-29. ISSN 1978-4163

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    Abstract

    Puree is product like mush yielded from fruit with crushing process. Red Guava fruit is good as raw material of making puree because having high vitamin C content and can improve trombosite amount in dengue pasien. The problem of making puree from red guava is browning reaction, vitamin C degradation and short time of shelf life. The aim of citric acid addition was to inhibited browning reaction, lengthening a period to keeping and maintaining of vitamin C content. The purposes of this research was to determine the effect of citric acid concentration and time of keeping at room temperature against red guava puree quality. This research used factorial in Complete Randomized Design with two factors and two repetition. First factor are citric acid concentration (0 %, 0.3 %, 0,6 % and 0,9 %) and the second factor is time of keeping (0, 2, 4 and 6 days). This results of research indicated that best treatment are citric acid concentration 0,3 % which can to lengthen a period to keeping four days at room temperature. Puree Guava yielded from this treatment have total acid 0,3897%, pH 2,9, intensity red colour 28,70, Aw 0,9250, total microbe 4,9196 Log CFU/ml, vitamin C content 36,9045 , total solid 12,4740 %. The result of hedonic test : taste 3,20 , flavor 2,20 and colour 3,15

    Item Type: Article
    Subjects: T Technology > TP Chemical technology > TP368 Food processing and manufacture
    Divisions: UPN Jatim Journal > Rekapangan : Jurnal Teknologi Pangan
    Depositing User: Users 8 not found.
    Date Deposited: 01 May 2012 10:17
    Last Modified: 01 May 2012 10:17
    URI: http://eprints.upnjatim.ac.id/id/eprint/3167

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