THE EFFECT OF IMMERSION IN CALSIUM CHLORIDE AND CITRIC ACID SOLUTION ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF DRIED PUMPKIN (Cucurbita maxima)

FIRENCIA, GLORY (2018) THE EFFECT OF IMMERSION IN CALSIUM CHLORIDE AND CITRIC ACID SOLUTION ON THE PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS OF DRIED PUMPKIN (Cucurbita maxima). Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Pumpkin is a type of plant that can grow in the lowland to highland and the level of distribution is quite even in Indonesia. The utilization of pumpkin is still limited. To extend the shelf life of pumpkin and can be consume anytime, and the product of pumpkin is different, the pumpkin can be processed into dried pumpkin. The problem of making dried pumpkin is the texture produced on pumpkin after being dried into tough and the taste of pumpkin which is only slightly sweet. So that there is the texture is not become tugh and pumpkin becomes more flavored, it is added with calsium chloride (CaCl2) and citric acid. Calsium chloride can act as a hardening agent and citric acid which can regulate acidity. Because of this, in this study will be made of dried pumpkin with addition of calsium chloride concentration of 2% and 3% in an hour, and citric acid with 1% and 1,5% concentration in an hour. The purpose of this study was to determine the effect of preliminary treatment of soaking solution in calsium chloride (CaCl2) and citric acid on the physicochemical and sensory properties in dried pumpkin kickshaw. Phsical analysis is do in the form of texture analysis using texture analyzer and color analysis using chromameter. Chemical analysis carried out in the form of water content with thermogravimetry, water activity using Aw meter, and pH analysis using pH meter. Sensory analysis is in the form of a difference test with attributes of color, taste, firmness, hardness, and cripness. The result showed that the addition of calsium chloride and citric acid with different concentrations did not affect the texture and moisture content, but it affected to increased the color, decreased water activity, and decreased pH of dried pumpkin. In sensory testing, dried pumpkin that added with calsium chloride and citric acid at different concentrations does not affect in color, firmness, and cripness. The result of sensory test of flavor which is soaking with citric acid give the dried pumpkin sour taste. Sensory test of hardness by soaking citric acid produced dried pumpkin with non-hard texture, while soaking with calsium chloride (CaCl2) and citric acid produced dried pumpkin with a slightly hard texture.

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 10:01
Last Modified: 16 Apr 2019 10:01
URI: http://repository.unika.ac.id/id/eprint/18918

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