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Ramadhani, Junaedi Muhidong
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Agriculture, Biological Sciences & Forestry Control & Systems Engineering Electrical & Electronics Engineering Engineering

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Effects of Blanching Pretreatment on the Quality Attributes of Freeze-Dried Red Dragon Fruit (Hylocereus costaricensis) Ramadhani, Nur Fitri; Ramadhani, Junaedi Muhidong; Mursalim, Mursalim; Waris, Abdul; Intan Permata Hati, Febriana
Salaga Journal Volume 03, No. 2, December 2025
Publisher : Program Studi Teknik Pertanian Universitas Hasanuddin

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70124/salaga.v3i2.2144

Abstract

Freeze drying is an effective method for preserving heat-sensitive fruits such as dragon fruit (Hylocereus costaricensis) by removing moisture through sublimation. This study aimed to evaluate the effect of blanching pretreatment on the quality attributes of freeze-dried dragon fruit, including moisture content, color, total soluble solids (TSS), and texture. A completely randomized design with two treatments (blanched at 90°C for 3 minutes and unblanched) and three replications was employed. Samples were cut into 1 mm and 3 mm thicknesses and freeze-dried at –50°C and 20 Pa for 24 hours. Results showed that blanching significantly reduced moisture content (final difference ≈1%), but also led to greater color degradation (lower L∗  and a∗  values, higher ΔE) and softer texture compared to unblanched samples. TSS values were lower in blanched samples. In conclusion, blanching enhances drying efficiency but compromises color, texture, and soluble solids retention in freeze-dried dragon fruit.
Co-Authors Abdul Waris Intan Permata Hati, Febriana Mursalim Mursalim Nur Fitri Ramadhani