Pengaruh Penambahan Asam dan Suhu Penyimpanan Tehadap Kualitas Sari-Kristal Buah Rambutan - nFN Setyadjit; A. Mustafa; D. Sumangat; W. Haliza; A. Suryani (Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, 2011)
Permasalahan yang ditemukan dalam pembuatan jus rambutan yaitu terbentuk endapan dan pencoklatan. Hal ini bisa diatasi dengan mikrofiltrasi membran, setelah terlebih dahulu dilakukan sentrifugasi untuk memperoleh jus jernih (sari-kristal). Sari kristal tanpa dipasteurisasi, daya simpanya hanya 2-3 hari walaupun disimpan pada suhu 5°C. padahal secara teoritis semua partikel seukuran mikroba telah ikut tersaring. Perlakuan kombinasi pengkondisian pH, scrta penyimpanan (5°C dan 27 °C) t,elah dilakukan dan kualitas sari kristal telah diamati hingga 90 hari. Perlakuan pasteurisasi suhu 70°C selama 10 menit dapat memperpanjang umur simpan jus rambutan pada suhu kamar hingga 75 hari. Perlakuan pengkondisian pH, dan suhu penyimpanan 5°C mampu mempertahankan kualitas jus lebih dari 90 hari. Kombinasi perlakuan filtrasi dengan membran, pengaturan pH dan pasteurisasi dapat menghasilkan jus rambutan tanpa pengawet yang merniliki daya simpan cukup lama. Effect Of Organic Acid Addition And Storage Temperature On Quality Of Crystal-Juice RambutanRambutan juice has been low in quality because of the browning and sedimentation of the cloudy part of the juice. This incidence can be reduced by application of microfiltration with centrifugation pre-treatment to produce crystal-juice. Without pasteurization even though it was stored at 5 ·C, the microfiltered juice can only last after 2-3 days. Theoritically, particles having the same size of miocrobes should be rejected by the membrane. The experiment done comprises of treatments: adjusting pH. pasteurization, and storage (ambient and 5°C), with evaluation up to 90 days. With only doing pasteurization at 70°C for 10 minutes, the storage life of juice can be extended up to 75 days at ambient temperature. Additional treatment i.e. pH adjustment, storage at 5 ·C could kept the rambutan crystal juice >90 days. Thus, microfiltration technique, pH adjustment, and pasteurization are a series of treatment which is potential for producing rambutan juice without addition of chemical preservatives.