Upaya menghambat pelunakan tekstur buah nangka siap-santap dengan perlakuan pemanasan ringan dan caci2=Calcium Treatment and Mild Heat Treatments for Improving Texture of Ready-to-eat Jackfruit
| Main Author: | Perpustakaan UGM, i-lib |
|---|---|
| Format: | Article NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2004
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/19007/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1829 |
Daftar Isi:
- Jackfruit was one of popular indigenous fruit which undergo rapid texture deterioration during storage at refrigeration temperature. The objective of the study was to inhibit the decrease in texture of ready-to-eat jackfruit during refrigerated storage. The activity of pectin methyl esterase (PME) was checked at various temperature. Temperature of calcium treatment was further optimized according to their firmness,methoxyl content, total calcium and bound calcium. The calcium treated jackfruit was stored at 4°C for up to 13 days. Texture, concentration of bound calcium were analyzed. The PME activity was optimum at temperature of 60°C. On the other hand, the optimum temperature of calcium treatment jackfruit was 50°c since the decrease in methoxyl groups of jackfruit mostly occurred at this temperature