Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Fruit leather is one of the processed fruit products. It’s shaped similar to thin sheets that can be rolled, has an elastic texture, and has a specific flavour. One of the suitable fruit that can be processed to fruit leather is starfruit and guava. The aim of this research was to study the physicochemical and sensory characteristics of the fruit leather made from starfruit (Dewa variety) and guava which were added with Arabic gum with different concentration (0%, 0.5%, 1%, 2%, and 2.5%). Data were analyzed by analysis of variance (ANOVA) at α = 0.05. The result showed that the addition of Arabic gum had a significant effect on tensile strength, water, ash, vitamin C content, and pH value, but it did not has a significant effect on crude fiber, water activity content, total bacteria, and total yeast and mold. While the addition of Arabic gum had a significant effect on color and texture sensory test. The best fruit leather was determined based on the physicochemical and sensory test, and it showed that the addition of 0.5% Arabic gum was the best. Characteristics of the best starfruit and guava fruit leather were tensile strength value 437.38 gf, water content 7.38%, ash content 2.02%, vitamin C content 77.08%, crude fiber content 1.85%, pH value 4.22, water activity value 0.48 , total bacteria < 2.5 CFU/g, total yeast and mold < 1 CFU/g with golden yellow color, slightly strong starfruit aroma, strong starfruit flavor, and elastic fruit leather texture.

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“…The process of starfruit (var. Dewa) and red guava fruit leather refers to [1] and [11] which consists of making puree and making fruit leather.…”

Section: Methodsmentioning

confidence: 99%

“…The starfruit was washed by clean water and then blanched using the boiling method at 80 o C for 15 minutes. The blanched starfruits were cut into small pieces with size of ± 2 x 2 cm, then crushed in a Turbo blender with a speed of 1 for 2 minutes (modification [1] and [11]).…”

Section: Producing Starfruit Pureementioning

confidence: 99%

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

Farasara

Fachriah

2021

Jurnal Teknologi

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“…Selaras dengan hasil parameter mutu kadar asam lemak bebas daging kelapa kopyor beku, kadar asam lemak bebas meningkat seiring waktu pengeringan yang menyebabkan nilai pH menurun. Faktor jenis kemasan simpan yang digunakan (PP) juga dapat mempengaruhi mutu pH, karena hasil produk yang dihasilkan bersifat porus mudah menyerap air (rehidrasi) (Samarakone et al, 2014;Antu, 2016). Penurunan pH juga dapat disebabkan adanya aktivitas mikroba dalam membentuk asam yang terdapat dalam produk pangan berlemak tinggi seperti kelapa.…”

Section: Derajat Keasaman (Ph)unclassified

Freeze drying technology and its impact on the characteristics of kopyor coconut flesh

Setia Budi,

Nesiananda,

Sitanggang

2024

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Kopyor coconut is one of Indonesia's origin germplasms that has a high economic value. Theflesh of the kopyor coconuts is quickly damaged characterized by rancidity due to the presence of microorganisms. This study aimed to investigate the effect of blanching and freeze-drying processes, considering the factors of drying duration and pressure, on the quality of kopyor coconut Flesh. The kopyor coconuts used in this studywere obtained from Ciomas Plantation IOPRI Bogor Unit, Bogor, West Java. The kopyor coconut flesh was grouped into two categories: one treated with steam blanching at 100 °C for 10 min and the other without blanching treatment. Freeze-drying processes were carried out for 12, 24, 48, and 72 h and at absolute pressures of 0.01 and 0.05 mbar. The characteristics observed were the moisture content, pH, whiteness index,and free fatty acids content (FFA).The combining of steam blanching and freeze-drying process for 48 h and a pressure of 0.01 mbar was the best treatment. The dried product had uniform texture with moisture content of 5.31%, whiteness index of 89.67%, pH of 7,04 and free fatty acid of 0,51%. These values indicated that the quality of dried fruit complied with the Indonesian standard of dried fruit quality (SNI 3710:2018).

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“…The lower the pH value of coconut milk indicates that the acidity level is higher. The pH value can be influenced by the acid content that is naturally present in a food ingredient, such as the fatty acid content found in coconuts which are the main ingredients in the process of making coconut milk [21]. Fresh coconut milk generally has an acidic pH value but is close to neutral.…”

Section: Figure 4 Comparison Graph Of Storage Temperature Treatment O...mentioning

confidence: 99%

Effect of storage temperatures treatment of coconut flesh (Cocos nucifera L.) based on the quality of coconut milk

Alfian

Choirunnisa

Susilo

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Coconut plant (Cocos nucifera) is one of the potential industrial plants and has an important role both in terms of nutrition and in terms of economy in Indonesia. The number of coconut plants in Indonesia is used by the community, one of which is as a raw material for making coconut milk. Coconut milk is obtained from the extract of old coconut flesh that has been grated, either with the addition or without water, this white coconut milk liquid is an emulsion of oil and water. Coconut milk contains 230 kilocalories and consists of 67.5% water, 23.8% total fat, 5.54% carbohydrates, 2.29% protein and 0.70% ash. During production, coconut milk needs to undergo pretreatment homogeneous high-speed shear. Generally, this type of pretreatment can improve the emulsion stability in coconut milk. This needs to be done because the coconut milk emulsion system is very easily unstable after thawing. Temperature pretreatmentin coconut flesh is the main factor that influences the quality of the coconut milk produced. This study was conducted to analyze changes in the quality of coconut milk after it was done pretreatment storage of coconut flesh before being grated and squeezed into coconut milk and knowing the temperature pretreatment the most appropriate method to obtain the best quality coconut milk by using the Multiple Attribute Zeleny. The research was carried out in stages including the preparation of tools and materials, making coconut milk starting with cleaning the coconut, then giving pretreatment coconut flesh with 3 storage treatments using cold temperatures (6°C ± 2°C) and freezing temperatures (-16°C ± 2°C) stored for 24 hours and room temperature (27°C ± 2°C) without storage time. Then the coconut flesh is grated and the coconut milk is squeezed and continued with testing the quality parameters of coconut milk. The best treatment in the manufacture of coconut milk is to use pretreatment at freezing temperatures (-16°C ± 2°C) which is stored for 24 hours with the quality of coconut milk in the form of 22% yield, 30.59% water content, pH 6.27, and Viscosity 86.70 cP.

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Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Cited by 3 publications

References 18 publications

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

Physicochemical and Sensory Characteristic of Starfruit-Red Guava Fruit Leather as Affected by the Addition of Arabic Gum

Freeze drying technology and its impact on the characteristics of kopyor coconut flesh

Effect of storage temperatures treatment of coconut flesh (Cocos nucifera L.) based on the quality of coconut milk

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