THE EFFECT OF FREEZE DRYING WITH OSMOSIS DEHYDRATION PRETREATMENT OF WATER ACTIVITIES, VITAMIN C, AND TOTAL BACTERIA IN PAPAYA FRUIT (CARICA PAPAYA L.)

• Main Author: Atarfa Rahmida, Siti
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47005
• Institution: Institut Teknologi Bandung

Papaya as a commodity that has many benefits is also supported by the ease of planting that does not require large tracts of land and rapid fruit production throughout the year. Papaya fruit production in Indonesia, which is the sixth-largest among horticultural products, does not make papaya an export commodity. Besides, there is a decrease in the quantity that is different in each supply chain, which is 0-15% at the supplier level, 7-20% at the retail level, and 4-25% at the retail and wholesale level. This quantity loss can be caused by physiological, mechanical, and biological factors. The largest papaya importing country is the United States, with 98% of products sold as fresh fruit, and only 2% is processed. One way to be able to maintain the quality of papaya fruit and add value to the sale and reproduce processed products is further processing, such as freeze-drying. Freeze drying is drying that uses a low temperature and is the best method for maintaining the quality of food. Freeze drying process that requires a long time requires pretreatment or pretreatment before freeze-drying is carried out to shorten the freeze-drying time. One good pretreatment for freeze-drying is osmosis dehydration. The treatment of osmosis dehydration can make the appearance of freeze-drying products better. Osmosis dehydration was carried out with a combination of 30%, 40%, and 50% sugar concentrations, osmosis temperatures of 29 ° C, 42 ° C, and 55 ° C, and time of 2, 3.5, and 5 hours were modeled using Design Expert Response Surface Methodology (RSM) Central Composite Design (CCD) face-centered with responses in the form of moisture content, total soluble solids, and weight reduction. From the osmotic dehydration pretreatment, the delta response of moisture content was obtained with R2 of 0.8923, with the equation of moisture content (?%) = -4.63473 + 0.258845 × Concentration + 1.35257 × Time + 0.083462 * Temperature. After the model is validated, the optimum osmosis dehydration conditions are 30% in concentration, 55°C temperature, and osmosis time 4,553 hours. The optimization results are freeze-dried at an industrial scale of 14 hours which will be analyzed for water content, water activity, total bacteria, and vitamin C. The results of freeze-drying with osmosis dehydration pretreatment showed moisture content, AW, Total Bacteria, which were not significantly different and vitamin C pretreatment that was significantly lower than control.