Pengaruh Metode Pembekuan Terhadap Karakteristik Irisan Buah Mangga Beku Selama Penyimpanan

Abstract

ABSTRAK.Dalam upaya mengurangi terjadinya kehilangan hasil buah-buahan terutama selama periode penyimpanan, distribusi, dan pemasaran, perlu aplikasi perlakuan yang efektif. Salah satu cara yang sering dilakukan ialah melalui pembekuan. Penelitian dilaksanakan dari Bulan Juli 2007 hingga Februari 2008. Tujuan penelitian ialah mengevaluasi mutu irisan buah mangga beku selama penyimpanan. Buah mangga terlebih dahulu dicuci, kemudian dikupas, dan diiris menjadi bentuk kubus (2x2x2 cm) dengan berat 250 g untuk setiap unit percobaan. Sebelum perlakuan pembekuan, irisan buah mangga direndam dalam larutan CaCl 2 1.000 ppm selama 15 menit. Setelah itu irisan mangga segar dengan kematangan komersial (80-90%) dicelupkan ke dalam nitrogen cair selama 40 detik dan disimpan di dalam freezer, kemudian dikemas dalam plastik polietilen serta disimpan di dalam freezer pada suhu -30 o C selama 6 bulan. Penelitian menggunakan rancangan acak lengkap pola faktorial dengan dua faktor, yaitu metode pembekuan (pembekuan cepat dan lambat) dan waktu penyimpanan (bulan ke-0, ke-3, dan ke-6) dengan tiga ulangan. Hasil penelitian menunjukkan bahwa daging buah mangga yang dibekukan cepat dengan cara dicelupkan langsung ke dalam nitrogen cair selama 40 detik setelah disimpan 6 bulan masih dalam kondisi baik dengan kandungan padatan terlarut total 13,33 o Brix, pH 4,23, vitamin C 37,67 mg/100 g, total asam 0,38, tingkat kecerahan 55,61, derajat Hue 92,65, serta masih diterima oleh panelis. Penerapan metode pembekuan ini menguntungkan pelaku usaha, karena waktu penyimpanan, distribusi, dan pemasaran produk dapat diperpanjang.Katakunci: Mangga; Penyimpanan; Irisan beku; Ketahanan simpan; Mutu ABSTRACT. In order to reduce fruit damage during storage, distribution, and marketing special treatment must be applied. The most promising one is freezing method. The experiment was conducted from July 2007 till February 2008 to evaluate chemical and physical characteristics of freezed mango slice during storage period. The mango fruits were washed, peeled, and sliced to be cube form (2x2x2 cm) and weighted up to 250 g for each experiment unit. Before quick freezed, mango fruit slice was soaked in CaCl 2 solution 1,000 ppm for 15 minutes. Fresh mango slices with ripening (80-90%) were soaked for 40 second in N liquid and kept in freezer. Then the mango slices were packed in PE's plastic. Subsequently the mango slices were kept in freezer (-30 o C) for 6 month. This experiment was arranged in completely randomized design with three replications. The treatments were freezing method (quick and slow freezing) and storage periods (0, 3, and 6 months storaging). The results showed that chemical characteristic of mango fruit slice freezed in N liquid for 40 second were as fallow total soluble solid scale dissolved 13.33 o Brix, pH 4.23, vitamin C 37.67 mg/100g, full scale acid 0.38. Mean while physical characteristic of those sliced fruits were brightness level 55.61 and Hue degree 92.65. The physical performance of the fruit slice was still accepted by panelis...

Analysis of vitamin C in probiotic yoghurt with the addition of podang urang mango (Mangifera indica L.)

“…Vitamin C in podang urang mango extract 28.32 mg/100 g. Titratable acid in podang urang mango extract was 0.12 %. Its lower than those reported by Amiarsi and Mulyawanti [22] who found that vitamin C in mango was 33.62-58.59 mg/100 g and titratable acid was 0.11%. This acidity was caused by organic acid such as acetic acid, ascorbate, citrate, butyrate, and propionate [23].…”

Performance Analysis of Mango Fruit Freezing System Using Solar Energy

“…Namun sebelum di bekukan buah mangga memiliki perlakuan khusus. Irisan buah mangga segar dengan kematangan komersial (80-90%) akan dicelupkan ke dalam nitrogen cair selama 40 detik dan disimpan di dalam freezer [4]. Karena indonesia sebagai negara tropis, pemerintah Indonesia saat ini sedang giat dalam mengembangkan energi surya yang cukup besar.…”

“…Dalam proses pembekuan yang baik biasanya berkisar antara -12 o C sampai dengan -24 o C [6]. Penyimpanan beku pada suhu kabin sekitar -18 o C dan dibawahnya dapat mencegah kerusakan mikrobiologi, dengan syarat tidak terjadi fluktuasi suhu yang terlalu besar [4].…”

Study on the Vacuum Pressure and Drying Time of Freeze-drying Method to Maintain the Quality of Strawberry (Fragaria virginiana)

“…According to Amiarsi & Mulyawanti (2013), the increase in sugar concentration in fruit that occurs during slow freezing causes the physiological process that remodels organic components into sugar to take longer. The ability to maintain the taste of the freeze-dried strawberries is caused by the drying process running well with an indication of the formation of pores in the fruit.…”

“…The ability to maintain the taste of the freeze-dried strawberries is caused by the drying process running well with an indication of the formation of pores in the fruit. This also shows that during the freezing process, strawberries do not experience chilling injury which generally occurs because strawberries are a very sensitive horticultural commodity during handling and storage (Amiarsi & Mulyawanti, 2013). Hariyadi (2013) states that the physical structure of freeze-dried food products can be maintained during the freeze-drying process, and the overall drying process takes place at low temperatures, so the freezedried food produced will be able to maintain color, shape, texture, and flavor.…”