THE EFFECT OF PRETREATMENT ON PHYSICOCHEMICAL CHARACTERISTICS OF FREEZE DRIED CARROT CHIPS
Daftar Isi:
- Carrots are agricultural products whose availability in Indonesia is always abundant throughout the year. Processing carrots into chips can increase the level of carrot consumption in the community. Processing carrots into chips made by deepening can reduce their quality such as color changes and increased cholesterol levels. One way to minimize the damage is making chips with the drying method freeze drying. Preliminary treatments such as immersion in a solution of sodium metabisulfite, calcium chloride and whiting are expected to have an effect on the physicochemical properties of carrot chips. The purpose of this study was to determine the effect of the type of marinade solution and concentration as the initial treatment before the freeze drying process on carrots on physicochemical characteristics. The processing of carrot chips is done by freeze drying (freeze drying) with a drying temperature of -100oC. To maintain product quality, soaking concentrations of sodium metabisulfite 0.20%, 0.25%, 0.30%, calcium chloride concentrations of 1%, 1.5%, 2%, and whiting with concentrations of 0.5%, 1% 1.5%. Then carrot chips were analyzed for texture, color, water content, sugar content and beta-carotene content. The results showed a solution of betel lime (Ca (OH) 2) used for soaking can improve hardness and moisture content. The calcium chloride (CaCl2) solution used for soaking can increase sugar levels after the freeze-drying process. But the use of these three solutions does not have an effect on the color and beta carotene of carrot chips on freeze drying.