AVOCADO PROCESSING FOR INFANT MEALS USING PULSED ELECTRIC FIELD (PEF)

• Main Author: Shaumifitri, Valyanti
• Format: Final Project
• Language: Indonesia
• Subjects: Teknik (Rekayasa, enjinering dan kegiatan berkaitan)
• Online Access: https://digilib.itb.ac.id/gdl/view/38657
• Institution: Institut Teknologi Bandung

The Pulse Electric Field (PEF) method is one method of processing non-thermal food using high intensity electric shocks, which is applied to liquid foods such as avocado paste. The purpose of this study was to determine the effect of non-thermal pasteurization of avocado paste using the Pulse Electric Fields (PEF) method on the quality of avocado paste, which includes color, taste, microbial content, total phenolic, pH, density, and viscosity and also to determine the best PEF conditions to pasteurize avocado paste. The research was carried out using voltage variations of 13 kV, 18 kV, and 20 kV and time variations of 5, 8, 10 and 20 minutes for each voltage. The best PEF conditions was found at a variation of 20 kV within 20 minutes because it can reduce the number of microbes up to 97.5%. The rate of lethal rates for microbes per second was found to be 49950 CFU / ml. The results show that PEF did not significantly affect the quality of avocado paste, which includes the density (0 - 0,25 g / ml), total color difference (0,5 - 4,7), the change in viscosity (6 - 99 cP),the change in pH (0 - 0,25), and the change in total phenolic content (0 - 5 g/mL). The avocado tasting test showed that PEF decreased the sour and bitter taste, yet did not significantly affect the sweetness of the avocado paste.