![]() ![]() ![]() ![]() Packaging pouch made from PE + nylon combined with water (ratio 1: 3) and citric acid 0.1% were able to retain their galactomanan of 40.18 % to 31.48%. Ondy until 6 days after storage at 5 O C. The best results was gumoti palm with addition of citric acid 0.1% of lime is able to maintain color preference level is still acceptable to consumers up to 9 days of storage However the effect on the change in taste with consumer acceptance Quality parameters measured include, color, galactomannan content, texture (hardness). Gumoti palm stored at 5 O C until the sample was broken. The variations of packaging techology by vacuum and non vacuum. The second stage was to determine the packaging technology combined with materials. Storage was at room temperature to accelerate change in the quality as a result of this preliminary study are used in the research stage into two. Water ratio studied were 1:1 1:2 and 1:3 being the concentration of citric acid were 0.1%, 0.5% and 1%. The first stage is the determination of the ratio of water gumoti palm and citric acid concentration of lime was best to maintain the quality. The purpose of this study is to examine the influence of the ratio of water, the concentration of citric acid from lime and packaging technology to discoloration on the surface of gumoti palm during storage. The use of packaging, soaked water and substance a citric acid can reduce enzymatic browning reactions that lead to color deterioration of gumoti palm. Prevention of the damage can be done by reducing the oxygen as a source of oxidation reactions. The damage that Occurs in gumoti palm is brown discoloration caused by oxidation of the enzyme polyphenoloxidase (PPO). ![]() Gumoti palm is one of health food with minimal post-harvest treatment that caused damage and limited range of distribution. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |