THE EFFECT OF PRE TREATMENTS ON PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED PAPAYA CHIPS

CHRISTIAN, PRISCHILIA ELLENA ABIGAIL (2019) THE EFFECT OF PRE TREATMENTS ON PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED PAPAYA CHIPS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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14.I1.0163 PRISCHILIA ELLENA A.C. (7.18)..pdf COVER.pdf

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Abstract

Indonesia is known as a tropical country and has a wide variety of fruits. One of them is papaya fruit. One of the fruit processed products that can be developed and has a pretty good market value is chips. Fruit chips are processed in order to extend the shelf life of the fruit. Papaya is rich in the nutrients of the enzyme papain, vitamin A and vitamin C. Papaya chips can be processed with a variety of drying processes, one of which is freeze drying. Freeze drying method is one of the drying methods that has the advantage of maintaining product stability, maintaining material structural stability and can increase rehydration power. The purpose of this study was to determine the effect of type and concentration of soaking solution as initial treatment before the freeze drying process on the physicochemical characteristics of papaya fruit. The initial treatment was immersion in a solution of sodium metabisulfite (Na2S2O5) concentration of 0.20%, 0.25%, 0.30%, calcium chloride (CaCl2) concentration of 1%, 1.5%, 2% and betel lime (Ca(OH)2) concentration of 0.5%, 1%, 1.5%. Then papaya chips were analyzed by physicochemicals including texture, color, water content, sugar content and vitamin C levels. The results showed that immersion in a solution of sodium metabisulfite (Na2S2O5) can increase the level of hardness, vitamin C and sugar freeze dried papaya chips. Soaking in a solution of betel lime (Ca(OH)2) which best decreases the moisture content of freeze dried papaya chips. The results of color testing with three immersion solutions did not give a significantly different color to freeze-drying papaya chips

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Drying
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 28 Nov 2019 01:49
Last Modified: 28 Nov 2019 01:49
URI: http://repository.unika.ac.id/id/eprint/20425

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