THE INFLUENCE OF CACL2 (CALCIUM CHLORIDE) AND SODIUM METABISULPHITE SOAKING SOLUTION CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF DRIED PINEAPPLE

Wijaya, Jeani (2018) THE INFLUENCE OF CACL2 (CALCIUM CHLORIDE) AND SODIUM METABISULPHITE SOAKING SOLUTION CONCENTRATION ON THE PHYSICOCHEMICAL PROPERTIES OF DRIED PINEAPPLE. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Pineapple is a tropical fruit that decays easily, which means it can not last long only on a room temperature. Furthermore, pineapple contains high level of water, so it is susceptible to decay, wrinkle, mechanical damage, wilt and easily attack by fungi and bacteria. One way to maintain pinapple’s shelf life is by desiccate the pinapples. The purpose of this study was to determine the effect of soaking CaCl2 and sodium metabisulphite with different concentrations in physicochemical properties of dried candied pineapple fruit. Pre-treatment was steam blanching for 3 minutes in a temperature of 85ºC. Subsequently, it was treated with an addition of sodium metabisulfite with 0.15%, and 0.3% soaking concentration and 2% and 3% concentration of CaCl2. The drying method was done in the oven with a temperature of 60ºC until the moisture level was about <25%. Afterwards, a chemical analysis was conducted by measuring the moisture level using the Thermogravimetric method, water activity using the Aw Meter, and pH level using the pH meter. In addition, physical analysis was also conducted by measuring the texture using a texsture analyzer and colors using chromameter. The results showed that the application of soaking pineapple into CaCl2 solution and sodium metabisulphite produced dried candied water content of pineapple <25% which was in accordance with the standard set. The dried candied pineapple has an aw<0.8, it had the potential to prevent mold from growing. The addition of CaCl2 made the texture better. Therefore, the higher the concentration of CaCl2 the better the texture produced and the higher the level of sodium metabisulfite, the better the product color and the brighter. The combination of sodium metabisulfite 0.15% + CaCl2 0.3% produced a good color and texture compared to the controls. The combination of sodium metabisulfite 0.15% + CaCl2 2% and sodium metabisulfite 0.3% + CaCl2 2% produced a pH that was more stable than the control.The application of soaking pineapple into CaCl2 solution and sodium metabisulphite can decrease the value of water activity, but it doesn’t affect pH value. pH value can improve the texture, slightly reduce the value of water activity, and maintain color of the product. The higher the concentration of sodium metabisulphite and CaCl2 will produce a product with a strong texture but easily broken and inhibited browning of the product.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Apr 2019 09:50
Last Modified: 16 Apr 2019 09:50
URI: http://repository.unika.ac.id/id/eprint/18882

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