* Corresponding Author
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
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PDF DOI: https://doi.org/10.22146/agritech.13569
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Copyright (c) 2016 Sri Raharjo, Suparmo Suparmo, Wahyu Supartomo, Zaki Utama
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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.