Pengaruh Metode Pretreatment Blanching Terhadap Sifat Fisik dan Kadar Vitamin C Pada Buah Jambu Biji Varietas Kristal (Psidium guajava Linn.)

Nurita, Uun and La Choviya Hawa, STP. MP. Ph.D and Yusuf Wibisono, STP. MSc. Ph.D (2020) Pengaruh Metode Pretreatment Blanching Terhadap Sifat Fisik dan Kadar Vitamin C Pada Buah Jambu Biji Varietas Kristal (Psidium guajava Linn.). Sarjana thesis, Universitas Brawijaya.

Abstract

Buah jambu biji banyak dimanfaatkan menjadi olahan pangan antara lain jus buah, selai, fruit leather, dan manisan kering. Tahap pembuatan manisan yang sangat menentukan kerusakan vitamin dan mineral adalah perebusan atau hot water blanching. Sehingga untuk meminimalkan kehilangan vitamin C diharapkan dapat menggunakan metode blanching yang lain seperti menggunakan alat microwave. Salah satu teknik pretreatment blanching ialah microwave blanching. Penelitian ini bertujuan untuk menganalisis pengaruh perbedaan metode hot water blanching, microwave blanching + pendampingan air, microwave blanching + air, dan microwave blanching tanpa air terhadap sifat fisik (kadar air, susut bobot dan pengerutan, tekstur, warna) dan kadar vitamin C serta organoleptik pada jambu kristal.

English Abstract

Guava fruit is widely used as food processing, including fruit juice, jam, fruit leather, and dried sweets. The making stage of the sweetmeat that is crucial for the damage to vitamins and minerals is boiling or hot water blanching. So as to minimize the loss of vitamin C it is hoped that other blanching methods can be used such as using a microwave device. One of the blanching pretreatment techniques is microwave blanching. This study aims to analyze the effect of different methods of hot water blanching, microwave blanching + water accompaniment, microwave blanching + water, and microwave blanching without water on physical properties (water content, weight loss and shrinkage, texture, color) and levels of vitamin C and organoleptics on guava crystals.

Item Type:	Thesis (Sarjana)
Identification Number:	0520100159
Uncontrolled Keywords:	Hot water blanching, Jambu Kristal, Microwave blanching, Sifat Fisik, Vitamin C, Hot water blanching, Crystal Guava, Microwave blanching, Physical Properties, Vitamin C.
Subjects:	600 Technology (Applied sciences) > 630 Agriculture and related technologies
Divisions:	Fakultas Teknologi Pertanian > Keteknikan Pertanian
Depositing User:	Zainul Mustofa
Date Deposited:	13 Jul 2022 02:09
Last Modified:	07 Oct 2024 04:17
URI:	http://repository.ub.ac.id/id/eprint/191976

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