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Wahyu Supartomo
Fakultas Teknologi Pertanian, Universtas Gadjah Mada, Yogyakarta
Agriculture, Biological Sciences & Forestry

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Karakter Fisik dan Sensoris Produk Hasil Restrukturisasi Buah Nangka (Artocarpus heterophylla L.) dan Sawo (Manilkara achras (Mill.) Fosb) Selama Penyimpanan Beku Sri Raharjo; Suparmo Suparmo; Wahyu Supartomo; Zaki Utama
agriTECH Vol 22, No 2 (2002)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1033.512 KB) | DOI: 10.22146/agritech.13569

Abstract

A model fruit product was prepared using fresh tropical fruits puree (jackfruit and sapodilla) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1,2, and 3 months frozen storage at -15ºC. No significant change for pH was observed over the frozen storage period (3 months at -15ºC).
Co-Authors Sri Raharjo Suparmo Suparmo Zaki Utama