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All Journal Pro Food PRIMA: Journal of Community Empowering and Services
Lazuardi, Earlian Zaka Bintang
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Agriculture, Biological Sciences & Forestry Environmental Science

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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.
Keripik Kulit Singkong sebagai Upaya Pemanfaatan Limbah Bernilai Ekonomis di UMKM Keripik Selo Gedong Adi, Prakoso; Mulyani, Rizka; Wibowo, Citra Bherly Fantika; Khirana, Ragil Siwi Puspa; Kurniawati, Anisa; Maharani, Arum Puspa; Afif, Bowis Fatwa; Wardani, Ceut Halimah Heca; Amelia, Cindy; Damayanti, Dea Yoana Putri; Irawati, Dewi; Cahyani, Hanifah Eka; Falih, Amiwiti Fayyadh Islami; Lazuardi, Earlian Zaka Bintang
PRIMA: Journal of Community Empowering and Services Vol 7, No 1 (2023): June
Publisher : Universitas Sebelas Maret

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20961/prima.v7i1.65598

Abstract

Cassava Peel Chips as an Effort to Utilize Economic Value Waste in Keripik Selo Gedong MSME. Micro Small Medium Enterprise (MSME) Selo Gedong Chips has produced various chips, including cassava, banana, and bote. The obstacle is that cassava peel waste, which reaches 20% of the total cassava produced so far, has only been used as animal feed and has not been widely used for human consumption. Even though cassava peel still has the potential to be a healthy food because its fiber content is 15.20% (w/w). However, the high content of cyanide acid (HCN) (419.8 mg/kg) and its toxic nature is a weakness so it needs to be treated to reduce the toxicity. This activity aims to process cassava peel waste into cassava peel chips with economic value. To increase the selling value of the cassava peel chips, a cassava peel chip oil drainer was provided to increase the product's shelf life and attractive packaging was introduced for the cassava peel products. Based on the results of training in making cassava peel chips, soaking in salt for three days succeeded in reducing cyanide acid levels to a concentration suitable for consumption, namely 4.32 ppm. The formulations most preferred by the panelists were the balado flour and original flour formulations. One 80-gram package of cassava peel chips can be sold for IDR 6,500.00. Judging from the evaluation aspect, the enthusiasm of the training participants in making cassava peel chips has a high score. Apart from that, looking at the skill aspect, participants were able to produce cassava peel products that were safe to consume and crunchy with attractive packaging.
Co-Authors ABDI, YENNY FEBRIANA RAMADHAN Adi, Prakoso Afif, Bowis Fatwa ALYENSI, FATIYANI ANISA KURNIAWATI Cahyani, Hanifah Eka Cindy Amelia, Cindy Damayanti, Dea Yoana Putri DEWI IRAWATI Falih, Amiwiti Fayyadh Islami Iskari Ngadiarti Khirana, Ragil Siwi Puspa Maharani, Arum Puspa Mulyani, Rizka Nadhilah, Dini Prajwalita Rukmakharisma Rizki Rochmah, Alfi Nur Ropitasari Ropitasari Suleman, Dininurilmi Putri Wardani, Ceut Halimah Heca Wibowo, Citra Bherly Fantika Yeni Aryani Zulfa, Fitriyah