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All Journal Jurnal Teknologi Dan Industri Pangan agriTECH
Zaki Utama
Fakultas Teknologi Pertanian, UGM- Yogyakarta
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Journal : Jurnal Teknologi Dan Industri Pangan

 1 
The Influence of Particle size and Guluronic/Mannuronic Proportion of Alginate on Physical and Sensory Characteristics of Restructured Products from Soursop Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 14 No. 3 (2003): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

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Abstract

The application of restructuring technology is intended to add value for local fruits. Fresh and ripe sour sop fruits are frequently of having defective appearance, irregular shape and size, or showing signs of insect infestation which make the whole fruit is less acceptable by consumers. Previous study has indicated that sour sop fruit can be restructured into a fresh fruit product with acceptable sensory characteristics using calcium alginate gel system. This particular study was intended to determine the effect of alginate powder particles size and its guluronic/mannuronic proportion on the physical and sensorial properties of restructured sour sop. The restructured fruit product was evaluated based on its gel strength, pH colour, and sensory attributes which include taste, aroma, mouth feel, appearance, and hardness. Sour sop restructured by internal setting with coarse alginate powder (36 mesh) tend to have softer gel compared to the use of fine alginate powder (120 mesh). Different proportion of guluronic/mannuronic in the alginate used for the restructurization resulted in the same gel strength when calcium lactate powder was used. However, the use of encapsulated calcium lactate resulted in stronger gel with alginate containing higher proportion of mannuronic acid. The alginate particle size and proportion of guluronic/mannuronic content showed no significant difference in product colour and sensory attributes evaluated. Key words : Alginate, sour sop fruit, restructurization.
SIFAT-SIFAT FISIK DAN SENSORIS PRODUK BUAH HASIL RESTRUKTURISASI NON-TERMAL SELAMA PENYIMPANAN DINGIN [Physical and Sensoric Properties of Restructured Fruit During Refrigerated Storage] Sri Raharjo; Zaki Utama
Jurnal Teknologi dan Industri Pangan Vol. 13 No. 1 (2002): Jurnal Teknologi dan Industri Pangan
Publisher : Departemen Ilmu dan Teknologi Pangan, IPB Indonesia bekerjasama dengan PATPI

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (399.927 KB)

Abstract

The objective of this experiment was to develop novel restructured products from tropical fruits. A model fruit product was developed using fresh tropical fruits puree (avocado, mango, jackfruit, sapodilla, and soursop) and calcium-alginate gel forming methods (internal setting). As binding system low viscosity alginate  and three different calcium sources (Ca-lactate, Ca-chloride and encapsulated Ca-lactate) were used. Gel forming was conducted  by internal setting and calcium was released under controlled conditions simultaneously throughout the system. The products were  then stored at 4 oC for  9 days. Sensory evaluation indicated that restructured sapodilla with Calactate or encapsulated Ca-lactate (1%) had better taste as compared to product were with Ca-chloride. Different calcium sources had no significant effect on flavor as compared to those of fresh fruit. During refrigerated storage, however, products prepared with soursop and avocado suffered discoloration. Calcium, lactate or encapsulated Ca-lactate produced weaker gel than that of calcium chloride. Restructured fruits that have been stored up 9 days were  still considered acceptable by panelists.
Co-Authors Mayangsari, Yunika Ningrum, Andriati Sri Raharjo Sri Raharjo Sri Raharjo Sri Raharjo Suparmo Suparmo Suparmo Suparmo Wahyu Supartomo Wahyu Supartono