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All Journal Jurnal Kesehatan Andalas Pro Food Jurnal Pengabdian UntukMu NegeRI The Southeast Asian Journal of Midwifery Jurnal Review Pendidikan dan Pengajaran (JRPP) JPK: Jurnal Proteksi Kesehatan Jurnal Kebidanan Indonesia Journal of Applied Nursing and Health Ebima : Edukasi Bidan di Masyarakat Jurnal Ibu dan Anak ANTHOR: Education and Learning Journal PITIMAS: Journal of Community Engagement in Health ANTHOR: Education and Learning Journal
Yeni Aryani
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Preservasi Vitamin C, Kapasitas Antioksidan, dan Sensoris Nanas (Ananas comosus) Segar Potong Proses Minimal menggunakan Blansir Suhu Rendah Rochmah, Alfi Nur; Lazuardi, Earlian Zaka Bintang; Mulyani, Rizka; Adi, Prakoso; Aryani, Yeni; Ngadiarti, Iskari; Alyensi, Fatiyani; Ropitasari, Ropitasari; Abdi, Yenny Febriana Ramadhan; Nadhilah, Dini; Suleman, Dininurilmi Putri; Rizki, Prajwalita Rukmakharisma; Zulfa, Fitriyah
Pro Food Vol. 11 No. 2 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v11i2.526

Abstract

Pineapple (Ananas comosus) is a nutrient-rich tropical fruit known for its high content of vitamin C, bromelain enzyme, and phenolic compounds with antioxidant properties, which are prone to degradation during storage. This study investigated the effect of mild heat blanching (40 °C, 50 °C, and 60 °C) on the physicochemical and sensory qualities of blanching-treated fresh-cut pineapple. The blanching process was applied to improve shelf life while preserving key nutritional attributes, particularly vitamin C content, which is sensitive to thermal degradation. Pineapples were pretreated with 0.15% calcium chloride and subjected to blanching for 5 minutes, vacuum-packed, frozen, thawed, and evaluated for antioxidant activity (DPPH method), vitamin C content (iodometry), total soluble solids (TSS), pH, and sensory attributes (hedonic rating). Researchs result showed that blanching at 60 °C significantly preserved vitamin C (865.33 mg/100g) and antioxidant activity (17.39%) compared to using lower temperatures (40 °C, 50 °C), while maintaining acceptable sensory properties. Although blanching reduced TSS and pH compared to fresh pineapple, the treatment at 60 °C achieved the highest preference scores for color, aroma, taste, and texture. The De Garmo effectiveness index identified 60 °C as the optimal blanching temperature, balancing nutritional preservation and consumer acceptability. These findings suggest that controlled blanching at 60 °C is a viable preservation method for fresh-cut pineapple, extending shelf life while maintaining sensory and functional quality.
Co-Authors ., Lailiyana ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso ALYENSI, FATIYANI Ari Susanti Atikasari, Pratiwi Augesti Erisna Ayu Lestari Chyntia Regina Manurung Diana, Hesti Effendi, Darwin Elvi Elvi Erman, Dini Wahyuni Esthy Rahman Asih Evi Kaderani Barutu FADMIYANOR, ISYE Fathunikmah, Fathunikmah Fatiyani Alyensi Hamidah . HASAN, ZUCHRAH Heni Yohandini Hindratni, Findy Humaroh, Yola Iskari Ngadiarti Islaeni, Islaeni Isrowiyatun Daiyah ISYE FADMIYANOR Jasmi Jasmi Julita, Sety Juraida Roito Hrp LAILA, ANI LAILIYANA LAILIYANA Lazuardi, Earlian Zaka Bintang Lily Restusari Lisma Evareny Maghfirahmah Amsyah Putri Masrul Melinda Susanti S Melly Wardanis Melsa Nilmalasari Missriani Missriani, Missriani Mita Puspitasari Mulyani, Rizka Nadhilah, Dini Napitupulu, Margaretha Posma Suryani Nur Rochmah, Alfi Prajwalita Rukmakharisma Rizki Pransiska, Tety Mega Rahmi Junaida Rochmah, Alfi Nur Ropitasari Ropitasari Rr. Kusuma Nurin Husna Sri Astuti Stephani Stephani Suleman, Dininurilmi Putri Susilawati, Elly Utami, Santi Tri VITRIANI, OKTA Yan Sartika Yanti Yanti Yulia Fitri Yustita, Annisa Tri Zulfa, Fitriyah