THE EFFECT OF PRE-TREATMENTS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED PINEAPPLE CHIPS

CHRISTNA, VILEORA PUTRI (2019) THE EFFECT OF PRE-TREATMENTS ON THE PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED PINEAPPLE CHIPS. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

[img] Text (COVER)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf COVER.pdf

Download (422kB)
[img] Text (BAB I)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf BAB I.pdf

Download (229kB)
[img] Text (BAB II)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf BAB II.pdf
Restricted to Registered users only

Download (248kB)
[img] Text (BAB III)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf BAB III.pdf

Download (386kB)
[img] Text (BAB IV)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf BAB IV.pdf

Download (109kB)
[img] Text (BAB V)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf BAB V.pdf

Download (37kB)
[img] Text (DAFTAR PUSTAKA)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf DAPUS.pdf

Download (98kB)
[img] Text (LAMPIRAN)
14.I1.0172 VILEORA PUTRI CHRISTNA (6.69)..pdf LAMP.pdf

Download (326kB)

Abstract

Fruit chips are snacks that contain lots of fiber so that it is good for the health of the body. Chips are processed from dried fruit flesh dried from various drying processes with flat or thin slices so that it has a dry and crispy texture. Pineapple fruit has a large potential of export commodities, so further processing needs to be done to become a product that is in great demand by the public. Pineapple is rich in vitamins A, B, C and minerals (calcium, phosphorus and iron) and contains compounds that have the potential as antioxidants (polyphenols and flavonoids). 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. Preliminary treatment, in the form of immersion in the solution is thought to affect the freeze drying process so that it can affect the final result. 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 pineapple. Soaking the solution used is sodium metabisulfite (Na2S2O5), calcium chloride (CaCl2) and whiting (Ca (OH) 2). Physical testing parameters consist of measurements of hardness and color, while chemical testing parameters consist of water content, vitamin C and sugar content. The results showed that sodium metabisulfite gave the highest hardness of 2671.5 gf, bright color 76.00, water content of 5.39% and vitamin C levels of 117.33 mg / 100gr.

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/20427

Actions (login required)

View Item View Item