Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku

https://doi.org/10.22146/agritech.13569

Sri Raharjo(1*), Suparmo Suparmo(2), Wahyu Supartomo(3), Zaki Utama(4)

(1) Jurusan Teknologi Pangan dan Hasil Pertanian, Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(2) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(3) Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
(4) Program Studi Ilmu dan Teknologi Pangan, Program Pasca Sarjana UGM, Yogyakarta
(*) Corresponding Author

Abstract


A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).

Keywords


Restructured; calcium-alginate gel; jackfruit; sapodilla

Full Text:

PDF



DOI: https://doi.org/10.22146/agritech.13569

Article Metrics

Abstract views : 232 | views : 284

Refbacks

  • There are currently no refbacks.




Copyright (c) 2016 Jurnal Agritech

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats